Lemon Blueberry Coffee Cake
Bursting with bright citrus flavor and juicy bursts of blueberry, this Lemon Blueberry Coffee Cake is a delightful treat perfect for breakfast, brunch, or even dessert. With its tender, buttery crumb and a golden streusel topping, this cake balances a harmonious blend of fresh lemon juice, aromatic zest, and sweet blueberries. Easy to prepare in just under an hour, it features a moist, fluffy interior topped with a buttery crumble that adds the perfect crunch. Whether paired with your morning coffee or served as an afternoon indulgence, this coffee cake is a showstopper that’s as beautiful as it is delicious. Perfect for gatherings or a cozy treat at home, this recipe guarantees a crowd-pleasing combination of fruity freshness and classic comfort.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted
- 0.75 cup milk
- 2 large eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1.5 cups fresh blueberries
- 0.5 cup all-purpose flour (for topping)
- 0.5 cup granulated sugar (for topping)
- 0.25 cup unsalted butter, cubed (for topping)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch round cake pan or springform pan. Alternatively, line it with parchment paper for easy removal.
In a large bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and 0.5 teaspoon of salt.
In a separate medium bowl, whisk together the melted butter, milk, eggs, lemon juice, lemon zest, and vanilla extract until fully combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this can make the cake dense.
Gently fold in the fresh blueberries, taking care not to crush them.
Pour the batter into the prepared cake pan and spread it out evenly with a spatula.
To make the crumb topping, combine 0.5 cup of all-purpose flour and 0.5 cup of granulated sugar in a small bowl. Cut in the cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the cake batter.
Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
3944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.9 g | 208% | |
| Saturated Fat | 97.7 g | 488% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 2311 mg | 100% | |
| Total Carbohydrate | 580.8 g | 211% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 333.9 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 395 mg | 30% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1015 mg | 22% | |
*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.
