Lemon Blueberry Coffee Cake is a delightful, zesty treat that combines the fresh flavors of lemon and blueberries with a tender, buttery cake. Perfect for breakfast, brunch, or a sweet snack, this coffee cake features a moist and fluffy base, bursting with juicy blueberries and bright lemon zest. Topped with a crumbly streusel topping and a drizzle of tangy lemon glaze, every bite is a harmonious blend of sweetness and citrusy zing. This cake is easy to make and pairs wonderfully with a cup of coffee or tea, making it an ideal choice for entertaining guests or simply enjoying a quiet morning at home.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/2 cup sour cream
- 2 tablespoons fresh lemon juice
- 1 cup fresh or frozen blueberries
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, cold and cubed
- 1/4 teaspoon ground cinnamon
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon (optional, for garnish)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan and set aside.
- Prepare the Streusel Topping:
- In a small bowl, mix together the flour, sugar, and cinnamon. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Set aside.
- Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
- Add the Dry Ingredients and Sour Cream:
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream and lemon juice. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the Blueberries:
- Gently fold the blueberries into the batter, being careful not to crush them.
- Assemble the Coffee Cake:
- Spread the batter evenly into the prepared baking pan. Sprinkle the streusel topping evenly over the top of the batter.
- Bake the Cake:
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan on a wire rack.
- Prepare the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled coffee cake.
- Garnish and Serve:
- If desired, sprinkle additional lemon zest over the top for extra flavor and decoration. Slice and serve.
Lemon Blueberry Coffee Cake is a delicious and refreshing dessert that combines the tangy brightness of lemon with the sweet juiciness of blueberries. Its moist crumb and crumbly topping make it a perfect addition to any brunch or afternoon tea, bringing a burst of springtime flavor to your table.
