Blueberry Lemon Coffee Cake
A delightful treat bursting with fresh blueberries and zesty lemon flavor, perfect for morning coffee or as an afternoon snack.
Servings: 8 servings
Calories: 250kcal
Ingredients
Dry Ingredients
- ¾ cup all-purpose flour
- ½ cup packed brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup cold butter, cut into cubes
- 1 large egg
- ¼ cup milk
- 1 tablespoon lemon juice
- 1 lemon zest of 1 lemon
Fruits
- 1 cup fresh blueberries or frozen, if fresh isn’t available
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper.
- Step 2: In a medium bowl, combine the all-purpose flour and brown sugar. Add the cold butter cubes and mix until crumbly.
- Step 3: In a larger bowl, whisk together the egg, milk, lemon zest, and lemon juice. In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring gently. Fold in the blueberries.
- Step 4: Pour the batter into the prepared baking pan and smooth it out. Sprinkle the crumb topping over the batter.
- Step 5: Bake for 30-35 minutes or until golden brown and a toothpick comes out clean.
- Step 6: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.
Equipment
- Mixing Bowl
- Baking Pan
- Whisk
- Spatula
Notes
For extra flavor, consider adding a splash of vanilla extract. If using frozen blueberries, do not thaw them before adding.