Description
A moist and buttery Lemon Blueberry Coffee Cake bursting with fresh blueberries, zesty lemon flavor, and a crumbly topping. Perfect for breakfast, brunch, or dessert!
Ingredients
Scale
Crumb Topping:
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- 3 tablespoons melted butter
Cake Batter:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
- 1 tablespoon lemon zest
- 2 cups blueberries (fresh or frozen)
Icing:
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice
Instructions
- Preheat oven to 350°F. Grease a 9-inch springform pan with non-stick spray.
- Prepare crumb topping: In a small bowl, mix sugar, flour, and melted butter until crumbly. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar: Beat butter and sugar until light and fluffy. Add eggs, vanilla, and lemon zest. Mix well.
- Combine wet and dry ingredients: Gradually add the flour mixture, alternating with milk, and mix until just combined.
- Fold in blueberries: Toss blueberries in flour before gently folding them into the batter.
- Assemble cake: Spread batter evenly into prepared pan and top with crumb mixture.
- Bake: Bake at 350°F for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Make icing: Whisk powdered sugar and lemon juice together until smooth.
- Cool and glaze: Let cake cool for 10 minutes before drizzling with icing.
Notes
- Toss blueberries in flour to prevent them from sinking.
- For extra lemon flavor, add ½ teaspoon of lemon extract to the batter.
- Store at room temperature for 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 28g
- Fat: 14g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g