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Lemon Blueberry Coffee Cake Recipe – How to Make it in 22 Simple Steps

Blueberry cake beside a sprinkle of blueberries and a pitcher and glasses of honey.

Need a light summer time cake recipe? Our Lemon Blueberry Coffee Cake combines the tartness of lemon with the tangy sweetness of blueberry in a moist, crumb topped cake that is perfect for brunch or dessert on a hot day.

Cake is a wonderful thing–soft, sweet, and tender. As hard as it is to believe, though, there really are some people who are not big fans of eating cake. Often, these people are not into sweet treats and the sugary sweetness of a traditional cake topped with creamy, traditional icing is unappealing. If you are one of these kinds of people or even if you like typical treats, this recipe for Lemon Blueberry Coffee Cake might be something that you can appreciate.

Lemon Blueberry Coffee Cake Recipe

April Freeman
This recipe combines the tart flavor of lemon, the sweetness of blueberries, along with the spiciness of cinnamon. Topped by a crispy, crumbly topping, this Lemon Blueberry Coffee Cake is a perfect recipe for brunch or for bringing to a potluck dinner. While not overly sweet, the berries and the light crumb make it perfect for anyone’s palate. On a hot summer day when heavy sweets are unappealing, this coffee cake will hit the spot.
Prep Time 25 mins
Baking Time 50 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine American
Servings 10 Servings

Equipment

  • 9 inch Square Pan
  • Small bowl
  • Large bowl
  • Electric Mixer
  • Spatula

Ingredients
  

Cake Ingredients

  • 2 cups Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 cup Softened Butter
  • 3/4 cup Sugar
  • 2 pcs Eggs
  • 2 teaspoons Vanilla Extract
  • Zest of One Piece of Lemon grated
  • 1/2 cup Milk
  • 2 cups Frozen Blueberries

Crumb Topping Ingredients

  • 6 tbsp Brown Sugar
  • 1/2 cup Flour
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Salt
  • 4 tbsp Butter

Instructions
 

  • Grease and flour a nine inch square pan or a deep dish, nine inch pie pan.
  • Preheat the oven to 350 degrees.
  • In a small bowl, create the crumb topping by combining the brown sugar, flour, cinnamon and salt. Stir well with a fork.
  • Using a pastry blender or a fork, cut the butter into the dry mixture until it resembles coarse crumbs. The mixture will be a bit lumpy.
  • Place this small bowl in the refrigerator while you prepare the rest of the cake.
    ombining the brown sugar, flour, cinnamon and salt.
  • In a large mixing bowl with an electric mixer, beat together the butter and the sugar until they are creamy and thoroughly combined.
  • Add in the two eggs, the lemon zest, and the vanilla, beating the mixture well.
  • Set this aside, and in a separate, medium sized mixing bowl, combine the flour, baking powder, and salt. Use a whisk to thoroughly combine these ingredients.
  • Measure out your milk into a measuring cup and have it nearby.
  • Using an electric mixer on medium speed, beat about half of the dry ingredients into the butter and sugar mixture.
  • Pour in about half of the milk and mix it well.
  • Add the remaining dry ingredients, beating again until incorporated.
  • Finally, add in the last of the milk and beat it one final time. The batter should be smooth and creamy.
    The batter mixture.
  • Using a spatula, gently fold the frozen berries into the batter, stirring them just until the berries are evenly distributed. Do not overmix.
    Adding thefrozen berries into the batter
  • Pour the batter into the prepared pan, using a spatula to spread it evenly.
  • Take the reserved crumbly topping mixture out of the refrigerator and, using a spoon, evenly sprinkle it over the uncooked batter.
    Pour the batter into the prepared pan.
  • Place the baking pan into the center of the oven and bake the cake for 45-50 minutes.
  • Use a cake tester to test the center of the cake and remove the cake when it tests done and the crumb topping is lightly browned.
  • Allow the cake to cool on the countertop for 30-60 minutes and slice into servings.
  • Store tightly wrapped in aluminum foil for up to three days.
  • This cake freezes well. To freeze, wrap it well in aluminum foil, place the wrapped cake in a large freezer bag and freeze for up to three months.
  • To thaw, place it unwrapped on a plate in the fridge overnight.

Notes

The crumb topping also makes a wonderful addition to this tender, sweet cake. The brown sugar and butter create a delightful crunchy texture when baked, and the cinnamon adds just the right hint of spiciness.
While many coffee cakes seem more suited to wintertime dining because of the traditional spices used, this coffee cake has light, spring or summer time flavors because of the berries and lemon in the recipe. The texture is also quite moist, so you don’t have to worry about choking down a coffee cake that sticks in your throat.
Our recipe does call for frozen blueberries, but if all you have on hand is fresh, that will work as well. The main thing when using fresh berries is to gently fold the berries into the batter and do your best to avoid crushing them as you combine them into the mixture. Additionally, if you don’t have blueberries on hand, raspberries or blackberries will be a wonderful substitution. However, strawberries have just a little too much moisture and may make the cake soggy if you try to substitute.
Keyword Dessert, Lemon Blueberry Coffee Cake, Recipe
Tried this recipe?Let us know how it was!

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