Description
A moist and flavorful coffee cake with a zesty lemon and blueberry combination, perfect for breakfast or dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1/2 cup fresh blueberries
- 1 tbsp flour (for dusting the blueberries)
- For the crumb topping:
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1/4 tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, cream the butter, sour cream, egg, vanilla extract, and lemon zest until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the cake. Gently fold the blueberries into the batter.
- For the crumb topping, combine flour, brown sugar, melted butter, and cinnamon in a bowl until crumbly.
- Pour the batter into the prepared cake pan and sprinkle the crumb topping evenly over the batter.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve and enjoy!
Notes
- This cake can be served warm with a dusting of powdered sugar for extra sweetness.
- For added flavor, drizzle with a lemon glaze after baking.
- Use frozen blueberries if fresh ones are unavailable.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Lemon, Blueberry, Coffee Cake, Dessert, Breakfast, Cake