Hello, my fellow gastronomes! Today, I’m sharing with you a delicious recipe for Lemon Blueberry Coffee Cake that will not only tempt your taste buds but also fill your home with the tempting aroma of freshly baked goods. Think of a bright morning, a steaming cup of coffee, and a slice of this delectable cake. Isn’t that pure bliss?
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INGREDIENTS
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- Zest of 1 lemon
- 1 cup fresh blueberries, washed and patted dry
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- Zest of 1 lemon
INSTRUCTIONS
Preheat Your Oven:
-
Set your oven to 350°F. Your 8-inch round baking pan should be greased and lined with parchment paper, with enough overhang on the sides to make removal simple.
Prepare the Crumb Topping:
-
Make the crumb topping by mixing the flour, sugar, melted butter, and lemon zest in a bowl. Mix the ingredients until they resemble coarse crumbs. Leave it alone.
Mix Dry Ingredients:
-
Combine flour, baking powder, baking soda, and salt in a separate basin. This serves as the cake’s foundation.
Cream the Butter and Sugar:
-
Softened butter and sugar should be combined in a bigger basin and creamed until light and fluffy. Important for a moist cake, this step!
Bake to Perfection:
-
Bake for 40–45 minutes in a preheated oven, or until a toothpick inserted in the center comes out clean. The golden-brown crumb topping will give your cake a delicious crunch.
Cool and Indulge:
-
The cake should cool in the pan for ten minutes before being moved to a wire rack to finish cooling. Slice yourself a substantial piece after it has cooled, start a pot of hot coffee, and enjoy the flavors.
Lemon Blueberry Coffee Cake
With our recipe for Lemon Blueberry Coffee Cake, you can experience the joy of homemade baking. Enter a world of flavors where the sweet blueberries mix with the tart lemon zest. This lovely dessert is ideal for brunch or tea time and offers happy moments. Click here to arouse your sense of taste.
Equipment
- Mixing Bowls
- Whisk
- Spatula
- 8-inch round baking pan
- Parchment Paper
- Oven
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- Zest of 1 lemon
- 1 cup fresh blueberries, washed and patted dry
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- Zest of 1 lemon
Instructions
Preheat Your Oven:
- Set your oven to 350°F. Your 8-inch round baking pan should be greased and lined with parchment paper, with enough overhang on the sides to make removal simple.
Prepare the Crumb Topping:
- Make the crumb topping by mixing the flour, sugar, melted butter, and lemon zest in a bowl. Mix the ingredients until they resemble coarse crumbs. Leave it alone.
Mix Dry Ingredients:
- Combine flour, baking powder, baking soda, and salt in a separate basin. This serves as the cake's foundation.
Cream the Butter and Sugar:
- Softened butter and sugar should be combined in a bigger basin and creamed until light and fluffy. Important for a moist cake, this step!
Bake to Perfection:
- Bake for 40–45 minutes in a preheated oven, or until a toothpick inserted in the center comes out clean. The golden-brown crumb topping will give your cake a delicious crunch.
Cool and Indulge:
- The cake should cool in the pan for ten minutes before being moved to a wire rack to finish cooling. Slice yourself a substantial piece after it has cooled, start a pot of hot coffee, and enjoy the flavors.
Video
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Frequently Asked Questions:
1. What is a Lemon Blueberry Coffee Cake?
Fresh blueberries, zesty lemon, and a moist cake base combine to make the delectable delicacy known as a Lemon Blueberry Coffee Cake. It’s ideal for brunch, breakfast, or any other event that calls for a sweet treat.
2. How to Make Lemon Blueberry Coffee Cake from Scratch?
With our simple to follow recipe, discover how to create a homemade Lemon Blueberry Coffee Cake from scratch. Impress your visitors or treat yourself to a warm slice.
3. Can I Use Frozen Blueberries in this Recipe?
Although fresh blueberries have the finest flavor, frozen blueberries are OK. If using frozen, try thawing them first before incorporating them into the batter to avoid coloring.
4. What Makes this Coffee Cake Moist and Flavorful?
Our Lemon Blueberry Coffee Cake gets its moisture and flavor from ingredients like sour cream, fresh lemon zest, and the naturally juicy blueberries. The result is a tasty and moist cake.
5. Can I Prepare Lemon Blueberry Coffee Cake in Advance?
Absolutely! The batter can be made a day in advance, stored in the refrigerator, and then used to make the cake as needed. It tastes great either freshly baked or heated up.
6. How to Store Leftover Lemon Blueberry Coffee Cake?
Cake leftovers should be carefully covered and kept in the fridge for up to 3 days. You can freeze individual slices, cover them in plastic wrap, and store them for up to a month in an airtight container.
7. What Variations Can I Try with this Recipe?
Try out several toppings, like as streusel, glaze, or a light sprinkling of powdered sugar. For a special variation on the traditional recipe, you can also add a tiny bit of cinnamon to the batter.
8. Is Lemon Blueberry Coffee Cake Gluten-Free?
This recipe typically calls for all-purpose flour, which contains gluten. To make a suitable adaption, you can look into gluten-free substitutes like almond flour or a gluten-free baking mix.
9. How Can I Serve Lemon Blueberry Coffee Cake?
The cake can be served warm or at room temperature. Although it’s delicious on its own, you can also add some whipped cream or vanilla ice cream for an additional treat.
Nutrition Fact –
Nutritional Values per Serving (assuming 12 servings):
- Calories: Approximately 280-300 kcal
- Total Fat: Approximately 13-15g
- Saturated Fat: Approximately 8g
- Cholesterol: Approximately 70-80mg
- Sodium: Approximately 250-300mg
- Total Carbohydrates: Approximately 38-40g
- Dietary Fiber: Approximately 1g
- Sugars: Approximately 22-24g
- Protein: Approximately 3-4g
