Blueberry Lemon Coffee Cake

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If you’re looking for a delightful treat to enjoy with your morning coffee or as an afternoon snack, this Blueberry Lemon Coffee Cake is sure to hit the spot. Bursting with fresh blueberries and a zesty lemon flavor, it’s the perfect combination of sweet and tangy that will awaken your taste buds. This cake is wonderfully moist thanks to the butter and brown sugar, with a crumbly topping that adds just the right amount of texture. Picture yourself on a cozy morning, a warm slice of this cake in hand, savoring each bite as the sun peeks through your kitchen window. Let’s dive into this easy recipe that will quickly become one of your favorite go-to’s!

Why This Recipe Is a Must-Try

Blueberry Lemon Coffee Cake stands out because it beautifully combines two popular flavors—blueberry and lemon—into a soft, buttery cake that’s perfect for any occasion. Whether it’s a Sunday brunch with friends, a casual afternoon gathering, or even a special dessert after dinner, this cake has the versatility to impress. The tartness of the lemon complements the sweetness of the blueberries, while the buttery crumb makes it irresistible. This recipe is not only simple to make but also a crowd-pleaser that will leave everyone asking for seconds!

Ingredients

• ¾ cup all-purpose flour
• ½ cup packed brown sugar
• ½ cup (1 stick) cold butter, cut into cubes
• 1 cup fresh blueberries (or frozen, if fresh isn’t available)
• 1 large egg
• ¼ cup milk
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

How To Make Blueberry Lemon Coffee Cake

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper for easy removal once baked.

Step 2: Prepare the Crumb Topping

In a medium bowl, combine the all-purpose flour and brown sugar. Add the cold butter cubes into the mixture. Using your fingers or a pastry cutter, mix until you have a crumbly texture. You should have small pea-sized pieces of butter throughout. Set aside.

Step 3: Make the Cake Batter

In a larger mixing bowl, whisk together the egg, milk, lemon zest, and lemon juice until blended. In another separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix! Fold in the blueberries.

Step 4: Assemble the Cake

Pour the batter into the prepared baking pan, smoothing it out evenly with a spatula. Sprinkle the crumb topping generously over the batter, ensuring even coverage.

Step 5: Bake

Place the pan in your preheated oven and bake for 30-35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. Your kitchen will smell heavenly!

Step 6: Cool and Serve

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Slice and serve on its own or with a dusting of powdered sugar for an extra touch of sweetness.

Expert Tips

• For extra flavor, consider adding a splash of vanilla extract to the batter.
• If using frozen blueberries, do not thaw them before adding to the batter to prevent excess moisture.
• Make sure your butter is cold; this helps create a crumbly topping that is essential for the cake’s texture.
• Feel free to adjust the sweetness by varying the amount of brown sugar based on your taste.

Variations and Customizations

• Add a sprinkle of cinnamon to the crumb topping for a warm, spiced flavor.
• Incorporate chopped nuts, such as walnuts or pecans, into the batter or crumb topping for added crunch.
• Try substituting other fruits, like raspberries or blackberries, if you prefer something different.
• For a creamier texture, consider adding a dollop of Greek yogurt to the batter.

How to Store Leftovers

Once your Blueberry Lemon Coffee Cake has cooled completely, store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it fresh longer, you can refrigerate it for up to a week. Reheat individual slices in the microwave for a few seconds to enjoy a warm treat!

FAQ

Can I use other types of flour in this recipe?

Sure! You can substitute all-purpose flour with a gluten-free flour blend if you’re looking for a gluten-free option. Just make sure to use a blend that works well for baking.

What should I do if my batter is too thick?

If your batter seems too thick, you can add a splash of milk, one tablespoon at a time, until you reach a pourable consistency.

Can I freeze the Blueberry Lemon Coffee Cake?

Absolutely! To freeze, let the cake cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. It can be frozen for up to three months. Thaw overnight in the refrigerator before serving.

Can I make this cake without eggs?

Yes! You can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water) or unsweetened applesauce (¼ cup) as a suitable egg replacement in this recipe.

Conclusion

Blueberry Lemon Coffee Cake is a delightful treat that embodies the essence of sunny mornings and joyful gatherings. With its moist texture, vibrant flavors, and simple preparation, it’s an approachable recipe that will delight your family and friends. Whether for breakfast, a snack, or dessert, this cake is sure to bring smiles. So why wait? Whip up this scrumptious Blueberry Lemon Coffee Cake today, and let its deliciousness brighten your day! Happy baking!