When you’re in the mood for something light yet indulgent, this Lemon Blueberry Coffee Cake is the perfect treat. Imagine the sweet tang of fresh blueberries, the zesty brightness of lemon, and a soft, buttery cake that practically melts in your mouth. This coffee cake is a little bit of sunshine in every bite, and it’s just what you need for brunch, a mid-afternoon snack, or even a sweet breakfast treat. It’s like taking a cozy moment and turning it into a delicious cake that everyone will adore. Trust me, this one’s a keeper you’re going to love it!

Why You’ll Love Lemon Blueberry Coffee Cake

This recipe is not just a cake it’s an experience! Here’s why it’s going to be your new favorite:

Versatile: It’s perfect for any occasion, whether it’s a lazy weekend morning or a special get-together with friends.
Budget-Friendly: Made with simple ingredients that you probably already have in your kitchen, this coffee cake is easy on the wallet.
Quick and Easy: With minimal prep time, you can whip up this cake in no time and get straight to the delicious part.
Customizable: Feel free to swap the blueberries for raspberries, blackberries, or even strawberries if you’re in the mood to switch it up.
Crowd-Pleasing: Whether you’re serving it to family, friends, or just indulging by yourself, it’s a hit every time. This cake is sure to be the star of the show!

Ingredients in Lemon Blueberry Coffee Cake

Here’s what you’ll need to make this light and flavorful cake:

Blueberries: Fresh blueberries bring a burst of juicy sweetness and a beautiful pop of color to the cake.
Lemon Zest: The zest of a fresh lemon adds a bright, citrusy zing that perfectly balances the sweetness of the berries.
Flour: All-purpose flour is the base of the cake, providing structure while keeping it soft and fluffy.
Sugar: Granulated sugar sweetens the cake just enough to complement the tartness of the lemon and blueberries.
Butter: For that rich, moist texture that makes every bite irresistible.
Eggs: Eggs help bind everything together, adding a light and airy texture to the cake.
Milk: To bring everything together and create a smooth, soft batter.
Baking Powder: The key ingredient for fluffiness, making this coffee cake rise beautifully.
Vanilla Extract: A hint of vanilla adds a warm, aromatic flavor to the cake.
Salt: A pinch of salt balances the sweetness and enhances the flavors.
Cinnamon: A touch of cinnamon brings a cozy warmth to the crumb topping.
Brown Sugar: For the crumb topping, brown sugar adds a rich sweetness and a bit of caramel flavor.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s walk through the steps to create this delicious coffee cake:

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a round cake pan and line the bottom with parchment paper for easy removal.

Make the Batter: In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until everything is just combined.

Add the Blueberries: Gently fold in the blueberries. Be careful not to overmix, as you don’t want the berries to burst and stain the batter too much.

Prepare the Crumb Topping: In a small bowl, combine the brown sugar, cinnamon, and a little flour. Cut in some cold butter until the mixture resembles coarse crumbs.

Assemble the Cake: Pour the batter into the prepared pan, spreading it evenly. Sprinkle the crumb topping over the batter, ensuring it covers the entire surface.

Bake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. The cake should feel firm to the touch.

Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve!

Nutrition Facts:

Servings: 8
Calories per serving: 320
(put them as notes)

Preparation Time

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

How to Serve Lemon Blueberry Coffee Cake

This coffee cake is perfect for a variety of occasions. Here are a few ways to serve it:

• Pair it with a hot cup of coffee or tea for a classic breakfast or brunch treat.
• Serve it as an afternoon snack with a refreshing glass of lemonade or iced tea.
• Top each slice with a dollop of whipped cream or a drizzle of glaze for an extra indulgent touch.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

• If you’re using frozen blueberries, make sure to toss them in a little flour before adding them to the batter to prevent them from sinking to the bottom.
• For an extra citrus punch, you can add a bit of lemon juice to the batter.
• Feel free to experiment with different berries for a fun twist on the classic.
• If you want to make this cake a bit lighter, you can swap half of the butter for applesauce or Greek yogurt.
• This cake keeps well for a few days when stored in an airtight container, making it perfect for leftovers.

FAQ’s

1. Can I use frozen blueberries?
Yes, just make sure to toss them in a little flour to prevent them from sinking to the bottom of the cake.

2. Can I make this cake ahead of time?
Absolutely! This cake keeps well for a few days at room temperature and even longer in the fridge.

3. Can I use a different fruit?
Yes! You can swap the blueberries for raspberries, strawberries, or blackberries.

4. Can I add a glaze to this cake?
Definitely! A simple lemon glaze made from powdered sugar and lemon juice would be a wonderful addition.

5. How do I store leftovers?
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 5 days.

6. Can I freeze this coffee cake?
Yes, you can freeze it for up to 2 months. Just wrap it tightly in plastic wrap and then foil before freezing.

7. Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to use a blend that is designed for baking.

8. Can I make this cake without eggs?
Yes, you can use a flax egg or a commercial egg replacer for this recipe.

9. How can I make this coffee cake more crumbly?
To make the cake even more crumbly, increase the amount of butter in the crumb topping and make sure the batter is thick.

10. How do I know when this coffee cake is done?
The cake should be golden brown on top, and a toothpick inserted into the center should come out clean or with just a few crumbs attached.

CONCLUSION

Lemon Blueberry Coffee Cake is the perfect balance of light, refreshing lemon and sweet, juicy blueberries, all wrapped in a moist, buttery cake. Whether you’re enjoying it as a leisurely breakfast, a treat with coffee, or as a dessert at your next gathering, it’s a simple yet irresistible recipe that’s sure to become a favorite. So, grab your ingredients and let the kitchen fill with the delightful aroma of this fresh and fruity cake. You won’t regret it!

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