Lemon Blueberry Coffee Cake
A delightful combination of tangy lemon and juicy blueberries topped with a buttery crumb, making every bite irresistible.
Ingredients
Cake Batter:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 3/4 cup sour cream
- 1 cup fresh blueberries
Crumb Topping:
- 1/3 cup granulated sugar
- 1/3 cup all-purpose flour
- 3 tablespoons cold butter cubed
Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch baking pan.
- Combine flour, baking powder, baking soda, and salt in a bowl. Set aside.
- Beat butter and sugar until light and fluffy. Add eggs one at a time. Mix in lemon zest, juice, and vanilla.
- Gradually add the dry ingredients, alternating with sour cream. Gently fold in fresh blueberries.
- Spread batter evenly in the prepared pan.
- Mix crumb topping ingredients, cutting in cold butter until crumbly. Sprinkle over the batter.
- Bake for 40 minutes or until a toothpick comes out clean. Let the cake cool.
- For the glaze, whisk powdered sugar, lemon juice, and zest until smooth. Drizzle over cooled cake.
Notes
Nutritional Information (Per Serving)
- Calories: 290
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin C: 8%
- Calcium: 5%
- Iron: 6%
- Vitamin A: 4%
- Magnesium: 3%
Additional Notes
- If you prefer, swap the sour cream for Greek yogurt for a tangier touch.
- Use frozen blueberries if fresh ones are unavailable, just toss them in flour before adding.
- Store leftovers in an airtight container for up to 3 days.
- Pair with a hot cup of coffee or tea for the perfect snack or breakfast treat.