Lemon Blueberry Coffee Cake
A zesty, moist coffee cake loaded with blueberries and lemon flavor for the perfect balance of tangy and sweet.
Ingredients
Cake Batter:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 cup sour cream
- Zest and juice of 1 lemon
- 1 ½ cups fresh blueberries
Lemon Glaze (Optional):
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time.
- Add sour cream, lemon zest, and lemon juice, mixing well.
- Gradually incorporate the dry ingredients into the wet mixture.
- Gently fold in the blueberries, avoiding overmixing.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 45 minutes, or until a toothpick comes out clean.
- Cool the cake completely before drizzling with optional lemon glaze.
Notes
Nutritional Values (per serving)
- Calories: 290
- Total Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals (per serving)
- Vitamin C: 12%
- Calcium: 6%
- Iron: 5%
- Vitamin A: 8%
- Potassium: 4%
Additional Notes/Tips
- Toss blueberries with flour to prevent sinking.
- Add a pinch of nutmeg for extra depth.
- Drizzle glaze while the cake is still warm for better absorption.