This lemon blueberry coffee cake doesn’t play nice—it steals the show. Zesty lemon and juicy blueberries form the perfect rebellious duo. Forget bland pastries; this one’s got tang, sweetness, and just enough sass to make you question store-bought choices. Every bite bursts with citrus freshness, balanced by the blueberries’ natural sweetness. It’s soft, it’s crumbly, and frankly, it’s the best excuse to have cake for breakfast. Brunch guests will demand the recipe, but you’ll smile knowingly. Let’s bake brilliance.
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.
