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Lemon Blueberry Coffee Cake

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 9 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A moist and tender coffee cake bursting with fresh blueberries and bright lemon flavor, topped with a sweet crumbly streusel.

Ingredients

Units Scale
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 2 cups fresh blueberries
  • 1 tbsp all-purpose flour (for coating blueberries)
  • 1/2 cup brown sugar (for streusel)
  • 1/3 cup all-purpose flour (for streusel)
  • 1/4 cup unsalted butter, cold and cubed (for streusel)
  • 1/2 tsp cinnamon (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper.
  2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
  4. In a separate bowl, whisk together 2 cups flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
  6. Toss the blueberries with 1 tablespoon of flour to prevent them from sinking. Gently fold them into the batter.
  7. Pour the batter into the prepared pan and spread evenly.
  8. In a small bowl, combine brown sugar, 1/3 cup flour, cinnamon, and cold butter. Use a fork or pastry cutter to mix until crumbly. Sprinkle over the batter.
  9. Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
  10. Let cool in the pan before slicing and serving.

Notes

  • Frozen blueberries can be used, but do not thaw before adding to the batter.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • Optional glaze: Mix 1/2 cup powdered sugar with 1 tbsp lemon juice and drizzle over cooled cake.

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 24g
  • Sodium: 180mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 46g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 55mg

Find it online: https://recipe.ukfinda.com/lemon-blueberry-coffee-cake.htm