Blueberry Lemon Coffee Cake
Bursting with tangy lemon zest and juicy blueberries, this Blueberry Lemon Coffee Cake is a bright and flavorful treat perfect for breakfast, dessert, or an indulgent afternoon snack. Moist and tender thanks to a buttermilk-based batter, this cake is elevated with a buttery crumb topping that adds irresistible texture. Fresh or frozen blueberries ensure a fruity sweetness in every bite, while a zesty lemon glaze drizzled over the cooled cake provides a delightful finishing touch. Quick and simple with just 20 minutes of prep time, this 9x9-inch coffee cake serves 8 and is sure to be a crowd-pleaser for any occasion. Whether paired with coffee or tea, it’s a dessert that tastes as good as it looks!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter (melted)
- 1 cup buttermilk
- 2 whole large eggs
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice (freshly squeezed)
- 1.5 cups blueberries (fresh or frozen)
- 0.75 cups all-purpose flour (for crumb topping)
- 0.5 cups granulated sugar (for crumb topping)
- 0.25 cups unsalted butter (cold, for crumb topping)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In a large bowl, whisk together the melted butter, buttermilk, eggs, lemon zest, and lemon juice until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Gently fold in the blueberries, making sure they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread it out evenly.
To make the crumb topping, combine the all-purpose flour and granulated sugar in a small bowl. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
Sprinkle the crumb topping over the batter in an even layer.
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
While the cake cools, make the lemon glaze by whisking together the powdered sugar and lemon juice until smooth.
Drizzle the lemon glaze over the cooled cake. Slice and serve.
Nutrition Facts
Calories |
4770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.9 g | 201% | |
| Saturated Fat | 96.4 g | 482% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 2675 mg | 116% | |
| Total Carbohydrate | 809.2 g | 294% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 483.3 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 429 mg | 33% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1126 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
