If you’re a sucker for a good coffee cake, especially one with a zesty twist, you have to try this Lemon Blueberry Coffee Cake from Monique Volz’s Ambitious Kitchen cookbook. This recipe combines the classic subtle sweetness of coffee cake with the brightness of lemon and juicy blueberries, creating the perfect balance of tangy and sweet. And the texture? Unbeatable—think soft and fluffy with a delightful crumble and drizzle on top!

Why You’ll Love This Coffee Cake

What makes this recipe special is the lemon! The zest and juice add a refreshing pop of flavor, and the blueberries bring a burst of natural sweetness that pairs beautifully with the lemon. It’s perfect for those cozy autumn mornings with a hot cup of coffee or as a mid-afternoon pick-me-up when you need a little boost.

Lemon blueberry coffee cake

A Few Tips for the Best Results

Fresh Ingredients: This cake shines when you use fresh blueberries and lemon. The natural flavors really stand out and give that homemade touch.
Crumble Topping and Drizzle: If you’re a fan of that crumbly texture, don’t skimp on the streusel topping! Next is the drizzle, omg so good, definitely don’t skip it, it’s absolutely worth it.
Room Temperature Ingredients: For a fluffy and even-textured cake, make sure your ingredients—especially butter, eggs, and dairy—are at room temperature.

Food blogger panel at a conference — Bev, Monique, Me, Kristen, Lynn

This recipe is from my friend Monique’s cookbook: The Ambitious Kitchen Cookbook. I’ve known Monique for well over 10 years through the blog world. The cookbook is an extension of her lovely and wildly popular blog, AmbitiousKitchen.com. The cookbook is a vibrant collection of recipes that brings together her signature approach to food: nutritious, flavorful, and accessible. Known for her commitment to wholesome ingredients without sacrificing taste, Monique has crafted a range of dishes that inspire home cooks to experiment in the kitchen while still keeping things simple. Each recipe is thoughtfully developed with real-life in mind—meals that are easy to prepare, family-friendly, and often with a healthy twist (maple syrup is used in place of sugar for the cake layer in this recipe). From indulgent treats like her famous baked goods (her world famous cinnamon rolls made it into the cookbook) to savory weeknight dinners, the cookbook is packed with options that satisfy every craving. Monique’s warm, encouraging tone and helpful tips make cooking feel approachable and fun, helping even the busiest cooks bring a bit of ambitious flavor into their everyday meals.

How to Serve

This coffee cake is versatile. Serve it warm from the oven, or it’s also amazing the next day, so it’s great for prepping ahead if you have company coming over or need something for a weekend brunch.

If you’re ready to make this recipe, you can find it in Ambitious Kitchen’s cookbook by Monique Volz, a must-have for anyone who loves cooking with a healthy, delicious twist. It’s been such a hit in our house, and I’m sure it will be in yours, too! Let me know if you give it a try!

Toddler eating coffee cake

Happy baking, and here’s to cozy fall mornings with a slice of something sweet and special.

Lemon Blueberry Coffee Cake

You'll fall in love with this just sweet-enough and zesty lemon blueberry coffee cake with a delectable crumble and drizzle.

No ratings yet

Print Rate

Prep Time: 15

Cook Time: 45

Servings: 12

Ingredients

Streusel topping

1 cup all-purpose flour
1/2 cup brown sugar packed
1 zest of lemon
5 tablespoons salted butter melted

Wet ingredients

1/2 cup plain or vanilla whole-milk Greek yogurt
1/2 cup pure maple syrup
2 large eggs at room temperature
1 large zest of lemon
1/4 cup fresh lemon juice from 1 large lemon
1/2 teaspoon almond extract
8 tablespoons salted butter melted and cooled

Dry ingredients and mix-ins

1 3/4 cups all-purpose flour, plus 2 tablespoons
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 1/2 cups fresh blueberries

Lemon glaze

1/4 cup plain whole milk Greek yogurt
2 tabelspoons powdered sugar
1 teaspoons fresh lemon juice, plus more as needed

Instructions

Preheat the oven to 350 degrees. Generously coat a 9-inch round springform pan with cooking spray, or line a 9-inch round cake pan or an 9-inch square pan with parchment paper and spray with cooking spray.
Make the streusel topping: in a medium bowl, mix the flour, brown sugar, and lemon zest. Add the melted butter and stir together with a fork until it resembles clumps of wet sand. You may need to use your hands/fingers to form into nice thick clumps. Cover the bowl with plastic wrap and place in the fridge for later.
Mix the wet ingredients: In a large bowl, whisk the Greek yogurt, maple syrup, eggs, lemon zest, lemon juice, and almond extract until well combined, smooth, and creamy. Whisk in the melted butter until emulsified, about 1 minute.
Prepare the dry ingredient and mix-ins: In a medium bowl, whisk 1 3/4 cups of the flour, the baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and use a wooden spoon to mix until combined; do not overmix.
In a small bowl, toss the blueberries with the remaining 2 tablespoons of flour until evenly coated. Using a rubber spatula, fold the blueberries into the batter. Transfer the batter to the prepared pan and, using a spatula, spread into an even layer. Sprinkle with the streusel topping.
Bake the cake: Bake until a tester inserted into the middle comes out clean with just a few crumbs attached, 45 to 50 minutes. Allow the cake to cool in the pan for 30 minutes before glazing.
Make the glaze: In a small bowl, mix together the Greek yogurt, powdered sugar, lemon zest, and lemon juice until well combined and smooth. If necessary, add more lemon juice, 1 teaspoon at a time, to thin out the glaze so that you can easily drizzle it over the cake. Drizzle the glaze back and forth over the cake. Cut into 12 slices and serve.
To store: Keep coffee cake in an airtight container for 1 to 2 days, then transfer to the fridge for up to 5 days.