Lemon Blueberry Coffee Cake: Your New Weekend Brunch Star
This Lemon Blueberry Coffee Cake delivers a delightful citrus twist and is perfect for brunch gatherings.
Equipment
- cake pan
- Mixing bowl
- Whisk
- Spatula
- Oven
Ingredients
For the Streusel Topping
- 1 cup sugar Adds sweetness; reduce for less sweet topping
- 1 cup flour Provides structure; try whole wheat for nuttier flavor
- 1 teaspoon ground cinnamon Brings warm spice; substitute with nutmeg if desired
- 1/4 teaspoon salt Enhances flavor; essential for balance
- 1/2 cup butter Binds ingredients and adds richness; margarine for dairy-free
- 1 tablespoon lemon zest Infuses citrus brightness; fresh zest is best
For the Cake
- 2 cups flour Main structural component; swap with gluten-free if needed
- 2 teaspoons baking powder Leavening agent for lightness; check freshness
- 1/2 teaspoon salt Balances flavors throughout the cake
- 3/4 cup sugar Provides sweetness; adjust based on blueberry sweetness
- 1/2 cup butter Adds moisture and flavor; coconut oil is dairy-free option
- 1 large egg Provides structure and moisture; use a flax egg for vegan
- 1 teaspoon vanilla extract Enhances flavor; almond extract adds a different dimension
- 1/2 cup milk Adds moisture; substitute almond or oat milk for dairy-free
- 1 cup blueberries Star ingredient; fresh preferred, frozen work well without thawing
Instructions
How to Make Lemon Blueberry Coffee Cake
- Preheat your oven to 375°F (190°C). Grease your cake pan.
- In a bowl, combine sugar, flour, cinnamon, salt, and lemon zest. Cut in the butter until crumbly; set aside.
- In another bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, blend sugar, softened butter, egg, and vanilla extract until creamy.
- Gradually add milk and flour mixture to the creamed ingredients, alternating as you go. Fold in blueberries.
- Pour cake batter into the prepared pan. Evenly sprinkle streusel topping over the batter.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for about 10 minutes. Prepare the lemon glaze by mixing powdered sugar with lemon juice.
- Drizzle glaze over the slightly warm cake and serve warm or cooled.
Notes
Optional: Garnish with additional lemon zest for an extra citrus punch.