This light and fluffy Blueberry Lemon Almond Coffee Cake is studded with fresh blueberries and topped with an amazing cinnamon sugar almond crumble.
Keep in touch! Subscribe to receive Melanie Makes recipes direct to your inbox.
Original content posted March 2014. Updated May 2019.
The first day of Spring? Obviously Mother Nature didn’t get the memo here in Cleveland. We returned home from an overnight of taking the menagerie to a waterpark and it’s grey, gloomy and maybe 30 degrees.
Since the weather isn’t cooperating, I’m celebrating the end of Winter and the hopes of warmer temps to come with this Blueberry Lemon Almond Coffee Cake. I absolutely love this bright flavor combination!
Yes, yes the lemon and blueberry combo has been done repeatedly but I have a secret ingredient that makes this easy breakfast or brunch dish – or let’s face it I’d eat this cake morning, noon or night! – stand out from the crowd. And I suppose it’s not really a secret anymore if I’m sharing the recipe.
Are you ready? Are you sitting down? Friends, say a big hello to almond paste! This not-so-secret anymore ingredient is definitely the star of this cake. Not only does it smell heavenly but it really packs a flavorful punch without any effort on my part but opening up the package!
Your search for the perfect coffee cake recipe has ended with this Blueberry Lemon Almond Coffee Cake. A light and fluffy lemon almond cake is studded with fresh blueberries that burst to create pockets of fruity deliciousness.
On top? A cinnamon sugar almond crumble that’s reminiscent of the cinnamon sugar almonds everyone devours around the winter holiday season. Simply put, it’s absolutely divine!
In case you’re looking for other amazing blueberry recipes, definitely check out my Coconut Blueberry Crisp, One Bowl Blueberry Brownies and Yogurt Blueberry Oatmeal Muffins. What can I say? I love blueberries!
Equally delicious warm from the oven or made the night before to serve immediately to hungry tummies waiting at the breakfast table. This Blueberry Lemon Almond Coffee Cake is sure to be a frequent request around your breakfast table!
How to Make Blueberry Lemon Almond Coffee Cake
 In a medium bow, add flour, baking powder, baking soda and salt.
 Whisk together to combine. Set aside.
 In bowl of electric mixer, add sugar, almond paste and butter.
 Cream together on medium speed until light and fluffy.
 Add egg, lemon juice and zest.
 Mix together on medium speed until well combined.
 Add half of the milk to butter mixture.
 Mix together on low speed until combined.
 Add flour mixture to bowl.
 Mix together on low speed until almost combined.
 Add remaining half of milk to bowl.
 Mix together on low speed until just combined.
 Add blueberries to bowl.
 Using a rubber spatula, fold blueberries into batter.
 Pour batter into greased 9″ x 13″ baking pan.
 To prepare topping, add sugar, almonds, melted butter and cinnamon to a small bowl.
 Stir together with a fork until well combined.
 Sprinkle almond mixture into an even layer over coffee cake batter.
Bake for 45-55 minutes at 350 degrees or until golden and a toothpick inserted into center of cake comes out clean.
If you’ve tried this Blueberry Lemon Almond Coffee Cake or any other recipe on Melanie Makes, please let me know your thoughts in the comments below. I love hearing from you and respond to each and every comment!
Blueberry Lemon Almond Coffee Cake
- 3 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sugar
- 8 ounces almond paste
- 4 tablespoons butter
- 2 eggs
- 1 lemon zest and juice
- 1-1/2 cups milk
- 12 ounces blueberries
- 1/2 cup sugar
- 1 cup sliced almonds
- 3 tablespoons butter melted
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees.
- Whisk together flour, baking powder, baking soda and salt in medium bowl.
- In bowl of electric mixer, cream together sugar, almond paste and butter. Add egg, lemon juice and zest, mixing until well combined.
- Add flour mixture and milk alternately to sugar mixture, beginning and ending with milk. Fold in blueberries.
- Pour batter into greased 9x13 baking pan.
- To prepare topping, combine all ingredients in a small bowl and stir until combined. Sprinkle evenly over cake batter.
- Bake for 35 minutes or until toothpick inserted into center of cake comes out clean.
Why not keep the classic blueberry and lemon flavor combo going? You’ll definitely want to check out this Blueberry Lemon Ricotta Olive Oil Cake, these Blueberry Lemon Scones and this delicious Blueberry Lemon Smash Rum Cocktail.