Lemon Blueberry Coffee Cake

Lemon blueberry coffee cake is a delicious and moist cake that is perfect for breakfast or brunch. This cake is made with a buttery and fluffy batter that is loaded with fresh blueberries and a hint of lemon zest, which gives it a tangy and sweet flavor. The vibrant colors of the blueberries combined with the refreshing taste of lemon make this cake not only delicious but also visually stunning.

Servings: 9 servings
Author: Joshua Snyder
Lemon Blueberry Coffee Cake

Lemon Blueberry Coffee Cake

Lemon blueberry coffee cake is a delicious and moist cake that is perfect for breakfast or brunch. This cake is made with a buttery and fluffy batter that is loaded with fresh blueberries and a hint of lemon zest, which gives it a tangy and sweet flavor. The vibrant colors of the blueberries combined with the refreshing taste of lemon make this cake not only delicious but also visually stunning.
Prep time: 20 MinCook time: 45 MinTotal time: 1 H & 5 M

Ingredients

Cake
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup Greek yogurt or sour cream
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
Blueberries
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons flour
Streusel
  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoon lemon zest
  • 1/4 cup cold butter, diced or grated
Glaze
  • 1cup powdered sugar
  • 1 tablespoon lemon juice

Instructions

Notes

If using frozen blueberries, you might need to add a few minutes to cooking time.

Nutrition Facts

Calories

510.68

Fat (grams)

16.99 g

Sat. Fat (grams)

10.13 g

Carbs (grams)

84.97 g

Fiber (grams)

1.55 g

Net carbs

83.43 g

Sugar (grams)

55.33 g

Protein (grams)

6.63 g

Sodium (milligrams)

476.94 mg

Cholesterol (grams)

82.56 mg
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Directions

1. Preheat oven to 350°F. Grease a 9-inch square baking pan.

2. Prepare the crumble. In medium bowl, flour, sugar, salt, and butter. Mix with pastry cutter, fork, or just with your hands until dry and crumbly. Set aside.

3. In a medium bowl add the blueberries and flour. 

4. Mix until all blueberries are coated with flour.  Set aside.

5. To make the coffee cake, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

6. In a large bowl, using an electric mixer, cream the butter and sugar until light and fluffy, about 2-3 minutes.

7. Add the eggs and vanilla.  Beat until well combined.

8. In a small bowl, whisk together the yogurt/sour cream, lemon juice, and lemon zest.

9. Add to the butter mixture and mix until well combined.

10. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

11. Gently fold in the blueberries.

12. Pour the batter into the prepared pan and smooth the top.

13. Sprinkle the streusel topping over the batter.

14. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

15. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

16. In a small bowl, add the powdered sugar and lemon juice.  Whisk together until smooth and thick.  Drizzle glaze on top of the cooled coffee cake if desired.  Enjoy!