Lemon Blueberry Coffee Cake

Looking for a delightful treat that combines the tartness of lemons with the sweetness of blueberries? Oh, you’re in for a treat with this Lemon Blueberry Coffee Cake! This cake is soft, moist, and bursting with fresh flavors that will make your taste buds dance. It’s the perfect balance of sweetness and tang, and whether you’re having it for breakfast, an afternoon snack, or as a dessert, it’s a slice of pure joy. Trust me, it’s so delicious, you’ll want to make it again and again!

Why You’ll Love Lemon Blueberry Coffee Cake

This recipe isn’t just about the ingredients; it’s about creating moments. Whether you’re sharing it with friends over coffee or enjoying it solo on a lazy Sunday, this cake fits the occasion perfectly. Here’s why it’s a favorite:

Versatile:

It’s a great all-day treat! Have it with your morning coffee, serve it for brunch, or enjoy it as an afternoon snack. It’s the kind of cake that works anytime you need a sweet pick-me-up.

Budget-Friendly:

Using basic ingredients that you likely already have in your pantry, this coffee cake is both affordable and delicious!

Quick and Easy:

This isn’t one of those complicated recipes that requires hours of work. It’s straightforward and comes together quickly, making it perfect for when you’re craving something sweet but don’t want to spend all day in the kitchen.

Customizable:

You can add a variety of fruits to switch it up. While blueberries steal the show in this recipe, feel free to swap them for raspberries, blackberries, or even strawberries if you’re in the mood for a twist.

Crowd-Pleasing:

This cake is a guaranteed crowd-pleaser, whether you’re serving it at a family gathering, brunch with friends, or a casual get-together. Its sweet, citrusy aroma alone will have everyone coming back for more!

Ingredients in Lemon Blueberry Coffee Cake

Here’s the magic of this cake: just a few simple ingredients come together to create a treat that’s absolutely irresistible. Let’s break it down:

Flour:

The base of the cake! All-purpose flour provides structure and helps give the cake its perfect texture.

Blueberries:

Fresh blueberries are the star here! Their natural sweetness, paired with the burst of flavor in each bite, is what makes this coffee cake truly special.

Lemon Zest & Lemon Juice:

The zesty citrusy punch adds a refreshing twist that complements the blueberries and elevates the flavor.

Sugar:

A little sugar to sweeten the deal. It balances the tartness of the lemon and the natural sweetness of the blueberries.

Butter:

Butter gives the cake that rich, moist texture that makes each bite melt in your mouth.

Eggs:

Eggs add structure and help the cake rise beautifully, ensuring it’s light and fluffy.

Baking Powder:

This helps the cake rise and gives it the perfect airy texture.

Milk:

A bit of milk makes the batter smooth and helps everything come together to create a moist cake.

Salt:

Just a pinch to balance out the sweetness and enhance the flavors.

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

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment:

Start by preheating your oven to 350°F (175°C). This ensures the cake bakes evenly and gives you that perfect golden top.

Combine Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, and salt. This helps ensure the dry ingredients are evenly distributed and the cake rises evenly.

Cream Butter and Sugar:

In a separate large bowl, cream the butter and sugar together until light and fluffy. This is a crucial step to create a soft, tender cake.

Add Eggs and Lemon:

Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and lemon juice, which will bring a fresh, tangy kick to the batter.

Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.

Fold in Blueberries:

Gently fold in the blueberries, being careful not to crush them. You want to keep those juicy berries intact to burst with flavor in every bite.

Prepare Your Baking Vessel:

Grease and flour a 9-inch round cake pan or line it with parchment paper to ensure easy removal after baking.

Pour and Spread:

Pour the batter into the prepared pan and spread it out evenly with a spatula.

Bake to Perfection:

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Be sure to check after 45 minutes, as oven times may vary.

Finishing Touches:

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. The cooling step ensures the cake sets nicely and makes it easier to slice.

Serve and Enjoy:

Once cooled, slice and serve! Whether enjoyed with a cup of coffee or tea, this Lemon Blueberry Coffee Cake is sure to brighten your day.

Nutrition Facts

Servings: 8
Calories per serving: 300

(Note: the full nutritional breakdown is provided in the recipe card directly below.)

Preparation Time

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

How to Serve Lemon Blueberry Coffee Cake

This cake is perfect on its own, but here are a few ways to elevate your serving experience:

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
• Pair with a hot cup of coffee, tea, or a fresh fruit smoothie for a delightful afternoon snack.
• Top with a light glaze made of powdered sugar and lemon juice for an added burst of sweetness.

Additional Tips

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

• Don’t overmix the batter: Mixing too much can lead to a dense cake. Stir just until everything is incorporated for a lighter, fluffier texture.
• Use fresh, ripe blueberries: For the best flavor, use fresh blueberries. If using frozen, make sure to fold them in while they’re still frozen to prevent the batter from turning purple.
• Make it a lemon drizzle cake: For an extra zesty twist, drizzle a simple lemon glaze over the top once the cake has cooled. Just mix powdered sugar and lemon juice to your liking.

FAQ’s

1. Can I use frozen blueberries?
   Yes, you can! Just make sure to fold them in while still frozen to prevent the batter from turning blue.
2. Can I substitute the lemon juice with lemon extract?
   Lemon extract can be used as a substitute, but the fresh lemon juice gives a better, more vibrant flavor.
3. Can I make this cake ahead of time?
   Yes! You can bake it the day before and store it in an airtight container. It stays moist and flavorful for a couple of days.
4. Can I add a streusel topping?
   Definitely! A crumbly streusel topping would add a nice sweet contrast to the tart lemon and blueberries.
5. Can I use almond milk instead of regular milk?
   Yes, you can use almond milk or any plant-based milk for a dairy-free version.
6. How do I prevent the blueberries from sinking?
   Toss the blueberries in a little flour before folding them into the batter. This helps suspend them evenly throughout the cake.
7. Can I use a different fruit?
   Of course! You can substitute blueberries with raspberries, strawberries, or even blackberries.
8. What’s the best way to store leftovers?
   Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week.
9. Can I freeze this coffee cake?
   Yes, you can freeze the cake for up to 3 months. Just wrap it tightly in plastic wrap and then foil to prevent freezer burn.
10. How can I make this cake more decadent?
    Add a cream cheese frosting or a glaze made with powdered sugar and lemon juice for extra sweetness!

Conclusion

There you have it, a simple yet absolutely delightful Lemon Blueberry Coffee Cake that’s sure to brighten any occasion. Whether you’re enjoying it for breakfast, sharing it with friends, or treating yourself to a sweet afternoon snack, this cake is guaranteed to satisfy. So grab your ingredients, get baking, and indulge in a slice (or two) of this delicious, zesty treat!

Print