Lemon Blueberry Coffee Cake
March 30, 2024 by Kimberly
Indulge in the cozy comfort of this Lemon Blueberry Coffee Cake, where every slice is a celebration of flavors, love, and homemade happiness.
80 MINUTES
EASY
VEGETARIAN
INT.
340 PER PORTION
SWEET
EASTER
CAKE
SPRING
SUMMER
ABOUT THE RECIPE
Indulge in the perfect blend of tangy and sweet with this Lemon Blueberry Coffee Cake! This easy-to-make recipe brings you the moistness of coffee cake, bursting with fresh blueberries and a zesty lemon flavor. Ideal for breakfast, brunch, or a delightful afternoon treat, it’s a guaranteed crowd-pleaser.
How to serve:
Serve this Lemon Blueberry Coffee Cake freshly baked, with a dusting of powdered sugar or a drizzle of my lemon glaze for an extra touch of sweetness. It pairs wonderfully with your morning coffee or a cold glass of milk. Planning a brunch or a garden party? This cake makes an elegant addition to your menu, offering a refreshing burst of flavors that perfectly complement the summer vibe.
How to store:
Keep leftovers in an airtight container or wrapped up in cling film at room temperature for up to two days or refrigerate for longer freshness. Enjoy it chilled or briefly warmed up in the microwave for a just-baked experience any time!
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INGREDIENTS
FOR 10 PORTIONS
CAKE BATTER
- 240g all-purpose flour (1.5 cups)
- 1 tsp backing powder
- 1/2 tsp salt
- 80g butter (1/3 cup)
- 110g white sugar (1/2 cup)
- 2 eggs
- 1/2 tsp vanilla extract
- 1 tbsp lemon zest
- juice of half a lemon
- 120g yoghurt (1/2 cup)
- 180g blueberries (1 cup)
- 1 tbsp all-purpose flour
CRUMBLE
- 100g all-purpose flour (1/2 cup)
- 50g white sugar (1/4 cup)
- 50g soft butter (1/4 cup)
GLAZE
- 60g powdered sugar (1/2 cup)
- juice of half a lemon
- 1/2 tsp vanilla extract
ACTIVE: 10 min
PASSIVE: –
PREPARATIONS
Recommended Equipment
- sharp knife
- cutting board
- baking dish – my measures 25×11 cm (10”x4”)
- grater
- two small bowls
- two medium-sized bowls
- large bowl
- spatula
- whisk
- microwave (or small pot)
- Preheat the oven to 175°C (350°F)
- Line a rectangular baking dish with parchment paper.
- Melt 80g (1/3 cup) butter in the microwave or in a small saucepan.
- Toss the blueberries in a small bowl with 1 tablespoon of flour until all the blueberries are coated with flour.
- For the crumble, mix together in a medium-sized bowl 50g (1/4 cup) white sugar, 50g (1/4 cup) softened butter, and 100g (1/2 cup) flour until small crumbs and larger clumps form. Set aside.
- Zest the lemon and then halve the lemon.
ACTIVE: 10 min
PASSIVE: 60 min
COOKING
1. In a medium-sized bowl, mix together flour, baking powder, and salt and set it aside.
2. In a large bowl, whisk together melted butter, 2 eggs, sugar, vanilla extract, juice from half a lemon, and 1 tablespoon of lemon zest.
3. Add the flour mixture and yogurt to the butter-egg mixture and mix just until they start to come together. Now add the blueberries and stir only until no flour is visible.
4. Pour the batter into the baking pan, sprinkle the crumble over the top, and bake for 55 minutes. You can check if it’s done by inserting a clean knife or a skewer into the cake – if it comes out clean, the cake is ready. Let the cake cool on a wire rack.
5. Once the cake has cooled, in a small bowl, prepare the glaze. For this, mix 60g (0.5 cup) of powdered sugar, juice from the other half of the lemon, and 1/2 teaspoon of vanilla extract. The glaze should be creamy. You can thicken it by adding more powdered sugar or thin it by adding more lemon juice or milk. Spread the glaze over the cake and let it set for a few minutes.
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