Description
This Lemon Blueberry Coffee Cake is a delightful, moist dessert bursting with fresh blueberries and a bright lemon flavor. Topped with a buttery crumb topping and finished with a tangy lemon glaze, it’s perfect for breakfast, brunch, or a sweet afternoon treat.
Ingredients
Scale
Crumb Topping
- 1/2 cup granulated sugar (99 grams)
- 1/4 cup all-purpose flour (35 grams)
- 3 tablespoons butter, melted
Cake Batter
- 2 cups all-purpose flour (284 grams)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened (1 stick)
- 1 cup granulated sugar (198 grams)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk (4 ounces)
- 1 tablespoon lemon zest
- 2 cups blueberries (fresh or frozen)
Lemon Glaze
- 1 cup powdered sugar (60 grams)
- 1-2 tablespoons lemon juice
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350ºF (175ºC). Spray a 9-inch springform pan with non-stick cooking spray and dust it with flour to prevent sticking.
- Make Crumb Topping: In a small bowl, mix together the granulated sugar, flour, and melted butter with a fork until the mixture becomes sandy and starts to form small clumps. Set aside.
- Combine Dry Ingredients: In another small bowl, whisk together the flour, baking powder, and salt. Set aside.
- Prepare Cake Batter: In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, then mix in the vanilla extract and milk. Stir in the lemon zest. Gradually add the dry flour mixture and mix just until combined. Gently fold in the blueberries, ensuring they are evenly distributed.
- Assemble and Add Topping: Spread the cake batter evenly into the prepared springform pan. Evenly sprinkle the crumb topping over the batter.
- Bake the Cake: Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean and the internal temperature reaches 210ºF (99ºC) using an instant-read thermometer.
- Prepare Lemon Glaze: While the cake is baking, whisk together the powdered sugar and lemon juice to create a thin glaze.
- Cool and Glaze: Let the cake cool for 10 minutes in the pan. Then, run a knife around the edges to loosen and remove the springform ring. Drizzle the lemon glaze over the warm cake. Allow the cake to cool completely before serving for clean slices, or enjoy warm if preferred.
Notes
- Fresh or frozen blueberries can be used interchangeably; if using frozen, do not thaw before adding to batter.
- Ensure not to overmix the batter after adding blueberries to prevent them from breaking and discoloring the batter.
- You can adjust the quantity of lemon juice in the glaze to achieve your preferred level of tartness.
- Use an instant-read thermometer to check doneness accurately; the center should reach 210ºF for a perfectly baked cake.
- The cake tastes great served warm, but it cuts better once cooled completely.
