Lemon Blueberry Coffee Cake: Delightful Brunch Bliss
A delectable Lemon Blueberry Coffee Cake that's perfect for brunch and elevating any occasion with zesty flavors.
Equipment
- 8" or 9" cake pan
- - Mixing bowls
- Whisk
- Spatula
Ingredients
For the Streusel
- 1 cup sugar Use brown sugar for deeper flavor.
- 1 cup flour Substitute with almond flour for gluten-free option.
- 1 teaspoon ground cinnamon Omit for plain streusel.
- 1/2 teaspoon salt Essential for flavor.
- 1/2 cup butter Use unsalted for better control of salt.
- 1 tablespoon lemon zest Adjust amount for personal preference.
For the Cake
- 2 cups flour Can substitute with whole wheat for a denser cake.
- 1 tablespoon baking powder Ensure it's fresh for good rise.
- 1/2 teaspoon salt Important for balance.
- 1 cup sugar Adjust to taste; can reduce for a less sweet cake.
- 1/2 cup butter Use margarine as a substitute if necessary.
- 1 large egg A flax egg can substitute for vegan options.
- 1 teaspoon vanilla extract Optional but recommended.
- 1 cup milk Any milk or milk substitute works.
- 2 cups blueberries Frozen blueberries can be used without thawing.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease an 8" or 9" square or round cake pan.
- Mix the streusel by combining sugar, flour, cinnamon, and salt. Stir in the lemon zest, and cut in the butter until it resembles coarse crumbs.
- Whisk together the flour, baking powder, and salt in a medium bowl. Ensure there are no lumps.
- Cream sugar and butter until smooth, add the egg and vanilla, then mix thoroughly and fold in remaining lemon zest.
- Combine the wet and dry mixtures by alternately adding milk and flour mixture to the creamed mix. Finish with flour and gently fold in the blueberries.
- Pour the batter into the pan and sprinkle streusel topping over the surface.
- Bake for 40 to 45 minutes, or until a toothpick comes out clean. It should be golden brown.
- Cool for 10 minutes in the pan, then drizzle with a lemon glaze before serving.
Notes
Serve warm with a dusting of powdered sugar for presentation.