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Simple Lemon-Blueberry Coffee Cake

A tender, lightly lemon-scented coffee cake layered with blueberry preserves and topped with a buttery almond crumb.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 8 servings

Ingredients

  • lemon zest (from 1 lemon)
  • 1/4 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup butter melted
  • 1 large egg
  • 2/3 cup milk
  • 1 teaspoon pure vanilla extract
  • 3/4 cup blueberry preserves
  • 1/4 cup brown sugar firmly packed (for topping)
  • 1/4 cup almonds finely chopped (for topping)
  • 2 tablespoons flour for topping
  • 1 tablespoon butter cold, for topping

Instructions

  • Preheat the oven to 400°F (200°C) and grease an 8-inch square baking pan with nonstick spray or butter.
  • In a small bowl, rub the lemon zest into the 1/4 cup granulated sugar with your fingers until the sugar is moist and fragrant.
  • In a medium bowl, whisk together 1 1/2 cups flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt; then stir in the lemon-scented sugar mixture.
  • Add the melted 1/3 cup butter, 1 large egg, 2/3 cup milk, and 1 teaspoon vanilla to the dry ingredients and mix until just combined into a smooth batter.
  • Spread half of the batter evenly into the prepared pan. Spoon the 3/4 cup blueberry preserves over the batter and spread gently.
  • Drop or spread the remaining batter over the preserves, smoothing the top as evenly as possible.
  • Make the topping: combine 1/4 cup packed brown sugar, 1/4 cup finely chopped almonds, 2 tablespoons flour, and 1 tablespoon cold butter; mix with a fork until crumbly.
  • Sprinkle the crumb topping evenly over the cake and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Allow the cake to cool in the pan on a wire rack before slicing and serving.

Equipment

  • 8-inch Square Baking Pan
  • Mixing bowls
  • Measuring cups and spoons
  • rubber spatula
  • Whisk
  • knife or zester
  • Oven

Notes

  • Use fresh lemon zest for best flavor.
  • Do not overmix the batter to keep the cake tender.
  • Spread preserves gently to avoid tearing the batter layers.
  • Chop almonds finely for an even topping texture.