Lemon Blueberry Coffee Cake W M
Brighten up your mornings with this Lemon Blueberry Coffee Cake with Streusel and Maple Glaze—a delectable combination of tangy citrus, juicy blueberries, and a buttery crumb topping. This easy-to-make cake features a perfectly moist batter infused with fresh lemon zest and juice, lovingly folded with bursts of ripe blueberries. Topped with a cinnamon-scented streusel and finished with a luxurious maple glaze, every bite strikes the perfect balance of sweet and tangy. Whether you're serving it at brunch, a family gathering, or as an indulgent treat with your morning coffee, this cake is sure to impress. Ready in just an hour and serving up to 10, it's an irresistible crowd-pleaser. Keywords: lemon blueberry coffee cake, streusel topping, maple glaze recipe, brunch dessert recipes.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 1 cup Buttermilk
- 2 items Large eggs
- 2 tablespoons Fresh lemon zest
- 0.25 cup Fresh lemon juice
- 1 teaspoon Pure vanilla extract
- 1.5 cups Fresh blueberries
- 0.5 cup Brown sugar
- 0.33 cup All-purpose flour (for streusel)
- 0.25 cup Unsalted butter, softened (for streusel)
- 1 teaspoon Cinnamon
- 0.5 cup Powdered sugar
- 2 tablespoons Maple syrup
- 1 tablespoon Milk (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate bowl, combine the melted butter, buttermilk, eggs, lemon zest, lemon juice, and vanilla extract. Whisk until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread it out evenly.
To make the streusel topping, mix the brown sugar, flour, softened butter, and cinnamon in a small bowl until crumbly. Sprinkle the streusel evenly over the batter.
Bake the cake in the preheated oven for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the maple glaze by whisking together the powdered sugar, maple syrup, and milk in a small bowl. Adjust the consistency by adding more milk or powdered sugar if needed.
Once the cake has finished baking, allow it to cool for at least 15 minutes before drizzling the maple glaze over the top.
Slice into squares and serve. Enjoy your Lemon Blueberry Coffee Cake with Streusel and Maple Glaze!
Nutrition Facts
Calories |
4370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.4 g | 215% | |
| Saturated Fat | 100.1 g | 500% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 789 mg | 263% | |
| Sodium | 2527 mg | 110% | |
| Total Carbohydrate | 678.1 g | 247% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 394.1 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 550 mg | 42% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1263 mg | 27% | |
*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.
