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Coffee and blueberry lemon cake » Simple and Healthy Recipe! ✅

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If you’re looking for a coffee cake recipe that’s a little different from the norm, you should try this Blueberry Lemon Coffee Cake with a sweet crumble topping!

A FUN FRUIT COFFEE CAKE

Who is a fan of cake for breakfast?? This Lemon Blueberry Coffee Cake is literally delicious. You’ve got the lemon and blueberry flavors, a flowing crumble in the center of the cake (as well as the top of the cake) as well, and a delicious lemon glaze. How can you even want to say no to that!? Plus, it’s easier to make than you think and it’s all completely from scratch! If you are a lemon blueberry lover like me, then you must make this lemon blueberry coffee cake recipe!

FREQUENT QUESTIONS:

Can I use frozen blueberries?

If you can. I would let the blueberries thaw before using to make sure I get all the liquid out of them so the cake isn’t soggy.

What is the crumble doing in the center?

We found that adding the crumble in the center makes the cake super moist.

do i have to make a frosting?

We found that the frosting really adds a nice pop of flavor to this recipe, but it’s personal preference. If you like, you can add a pinch of powdered sugar or just skip the icing altogether.

Should I use fresh lemon juice?

I always suggest using fresh lemon juice in recipes, since you are using lemon zest, you will have the juice from the lemon itself. In my opinion, bottled lemon juice is terrible and tastes nothing like fresh lemon juice.

Can I use another fruit?

Absolutely! Lemon goes with a lot of things, so you can use strawberries, blackberries, raspberries, etc. Change it to your liking and make it the flavor you want.

How do I store leftovers?

This can be stored in the refrigerator covered where it will keep for up to a week. This cake can also be frozen. Do not make icing before freezing. Wrap the pan in cling film and cling film and store in the freezer for up to 3 months. To Thaw: Remove in the fridge overnight until thawed, make the glaze, then serve.

REQUIRED INGREDIENTS: (FULL RECIPE AT THE BOTTOM OF POST)

  • all-purpose flour
  • baking powder
  • sodium bicarbonate
  • fine sea salt
  • granulated sugar
  • unsalted butter
  • vanilla extract
  • egg
  • sour cream
  • blueberries
  • Lemon peel
  • powdered sugar
  • lemon juice
  • vanilla extract

HOW TO MAKE A LEMON CRANBERRY COFFEE CAKE:

Preheat oven to 350°F. Spray a 9×13 pan with baking spray, set aside. In medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.

In a large bowl, beat together the sugar, butter, vanilla, and eggs until smooth.

Add half of the flour to the wet mixture and mix until there are no more dry patches.

Combine half of the sour cream until no white streaks remain. Repeat with remaining flour and sour cream.

Add blueberries and lemon zest, set aside.

In a large bowl, mix the sugar, flour, and lemon zest. Add the butter to the bowl and cut in with a pastry cutter or rub the butter pieces into the flour with your fingers until you have a moist, sand-like mixture with a few larger pea-sized bits mixed in.

Then add half of the cake batter to the bottom of the pan and level it.

Add half of the crumble mixture evenly.

Spread remaining cake batter on top.

Sprinkle top with remaining crumble.

Cook for 55-65 minutes until a toothpick inserted into the center comes out clean. Let cool on a rack.

While the cake is cooling, prepare the glaze by beating the icing sugar, lemon juice and vanilla until smooth.

Serve cake warm or at room temperature with a little serving icing.

To a good time!

WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!

Blueberry Lemon Coffee Cake

If you’re looking for a coffee cake recipe that’s a little different from the norm, you should try this Blueberry Lemon Coffee Cake with a sweet crumble topping! # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * {fill: #ffffff; } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url (# wprm-recipe-user-rating-0-33); } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url (# wprm-recipe-user-rating-0-50); } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url (# wprm-recipe-user-rating-0-66); } linearGradient # wprm-recipe-user-rating-0-33 stop {stop-color: #ffffff; } linearGradient # wprm-recipe-user-rating-0-50 stop {stop-color: #ffffff; } linearGradient # wprm-recipe-user-rating-0-66 stop {stop-color: #ffffff; } Course: Breakfast, Dessert Cuisine: American Keyword: Blueberry Lemon Coffee Cake, Blueberry Lemon Coffee Cake Prep Time: 15 minutes Cook Time: 1 hour 5 minutes Total Time: 1 hour 20 minutes Serving: 15 Calories: 677 kcal

For the cake:

  • 3 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ¼ teaspoon salt
  • 1 ½ cup granulated sugar
  • ¾ cup unsalted butter, melted and cooled
  • 1 tablespoon vanilla extract
  • 3 large eggs
  • 2 cups sour cream
  • 2 cups of blueberries
  • Zest of 1 lemon

For the crumble:

  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • Zest of 1 lemon
  • ¾ cup cold unsalted butter, chopped or grated

For the glaze:

  • 3 cups of powdered sugar
  • 4 tablespoons freshly squeezed lemon juice
  • 1 teaspoon vanilla extract

# wprm-toggle-switch-806477279 input: checked + .wprm-toggle-switch-slider { backgroundcolor: #5badc0! important; } Cooking mode Prevents the screen from dimming

  • Preheat oven to 350°F. Spray a 9×13 pan with baking spray, set aside. In medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
  • In a large bowl, beat together the sugar, butter, vanilla, and eggs until smooth.
  • Add half of the flour to the wet mixture and mix until there are no more dry patches.
  • Combine half of the sour cream until no white streaks remain. Repeat with remaining flour and sour cream.
  • Add blueberries and lemon zest, set aside.
  • In a large bowl, mix the sugar, flour, and lemon zest. Add the butter to the bowl and cut in with a pastry cutter or rub the butter pieces into the flour with your fingers until you have a moist, sand-like mixture with a few larger pea-sized bits mixed in.
  • Pour half of the tart batter into the bottom of the pan and level it.
  • Add half of the crumble mixture evenly.
  • Spread remaining cake batter on top.
  • Sprinkle top with remaining crumble.
  • Cook for 55-65 minutes until a toothpick inserted into the center comes out clean. Let cool on a rack.
  • While the cake is cooling, prepare the glaze by beating the icing sugar, lemon juice and vanilla until smooth.
  • Serve cake warm or at room temperature with a little serving icing.
  • Other fruits can be used, see tips above.
  • You can use frozen blueberries, thaw them before using.
  • This can be frozen, see above how to do it.
  • If you don’t like the icing, you can decorate with powdered sugar or skip it altogether.
  • The crumble in the center is optional, otherwise cut the crumble ingredients in half.

Calories: 677kcal | Carbs: 107g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated fat: 1g | Monounsaturated fat: 7g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 136mg | Potassium: 163mg | Fiber: 2g | Sugar: 73g | Vitamin A: 817IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 2 mg Nutritional Disclaimer

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