Lemon Blueberry Coffee Cake That Will Brighten Your Brunch
Delicious Lemon Blueberry Coffee Cake combines blueberries and lemon for a delightful addition to brunch.
Equipment
- 8-inch square cake pan
- Mixing bowls
- Whisk
- Spatula
- - Toothpick
Ingredients
For the Streusel Topping
- 1/2 cup sugar
- 1/3 cup flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup butter softened
For the Cake
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar can substitute with brown sugar
- 1/2 cup butter softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk can use almond milk for non-dairy
- 1 cup fresh or frozen blueberries do not thaw frozen
Instructions
Instructions
- Preheat the oven to 375°F (190°C). Grease an 8" square, 9" square, or 9" round cake pan.
- Mix the streusel topping by combining sugar, flour, ground cinnamon, salt, and lemon zest. Cut in the butter until crumbly.
- Combine the dry ingredients for the cake in a separate bowl, whisking together all-purpose flour, baking powder, and salt.
- Cream together the sugar, butter, egg, and vanilla until light and fluffy. Stir in the lemon zest.
- Alternate adding milk and dry flour mixture to wet ingredients, folding in blueberries gently.
- Pour batter into the prepared pan, smoothing the top, and sprinkle streusel topping.
- Bake for 40-45 minutes, until a toothpick inserted comes out clean. Cool in the pan for 10 minutes.
- Drizzle the glaze made of powdered sugar and lemon juice over the cooled cake before serving.
Notes
For crumblier streusel, consider doubling the streusel ingredients. You can also add lemon zest to the batter or almond extract for more flavor variations.