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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - ¾ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 tablespoon lemon zest - 2 tablespoons lemon juice - ½ cup sour cream - 1 cup fresh blueberries (or frozen, thawed) - ¼ cup powdered sugar (for glaze) I use both cups and teaspoons for measuring. This keeps it simple. For larger amounts, I use tablespoons. It helps when I want to divide or multiply recipes. - All-purpose flour: This flour works well for cakes. It gives the cake a nice texture. - Baking powder and baking soda: These help the cake rise and stay light. They are key for a fluffy result. - Unsalted butter: I prefer unsalted butter. It lets me control the salt in the cake. - Granulated sugar: This sweetens the cake. It also helps with browning the top. - Eggs: They add moisture and help bind all the ingredients. - Vanilla extract: Vanilla adds a warm flavor. It pairs well with lemon. - Lemon zest: This adds a strong lemon flavor. It makes the cake bright and fresh. - Lemon juice: It adds tanginess and moisture to the batter. - Sour cream: This makes the cake tender and adds a slight tang. - Fresh blueberries: These are sweet and juicy. They burst with flavor in the cake. If you use frozen, thaw them first. - Powdered sugar: This is for the glaze. It adds sweetness and a nice finish. With these ingredients, you create a cake that is full of flavor and joy. Each one plays a role in making this lemon blueberry coffee cake a treat worth sharing. First, gather all your ingredients. You need all-purpose flour, baking powder, baking soda, salt, butter, sugar, eggs, vanilla extract, lemon zest, lemon juice, sour cream, and blueberries. Next, preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or use parchment paper. This helps with easy removal later. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this bowl aside for now. In a large bowl, cream the softened butter and sugar for about 2-3 minutes. You want it to be light and fluffy. Add the eggs one at a time, mixing well after each. Then, stir in the vanilla, lemon zest, and lemon juice. Now, it’s time to mix the dry and wet ingredients. Alternate adding the dry mix and sour cream to the butter mix. Start and end with the flour mix. Just mix until combined. Gently fold in the blueberries with a spatula. Be careful not to break them. Pour the batter into your prepared cake pan. Smooth the top with a spatula. Bake for 30-35 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, the cake is ready. After baking, let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. While it cools, make the glaze. In a small bowl, mix powdered sugar with a splash of lemon juice. Adjust the amount of juice until you reach your desired glaze thickness. Once the cake is cool, drizzle the glaze over the top. Enjoy your Lemon Blueberry Coffee Cake! To make the best lemon blueberry coffee cake, follow these simple tips: - Preheat your oven: Always preheat your oven to 350°F (175°C). This helps your cake rise evenly. - Use room temperature ingredients: Make sure your butter and eggs are at room temperature. This gives the batter a nice texture. - Do not overmix: When adding the dry ingredients, mix just until combined. Overmixing can make your cake tough. - Check for doneness: Insert a toothpick in the center. If it comes out clean, your cake is ready. Blueberries can sink during baking, but you can stop this: - Coat with flour: Toss the blueberries in a bit of flour before adding them to the batter. This helps them stay suspended. - Fold gently: When mixing in the blueberries, use a spatula and fold gently. This keeps the berries intact. - Drop them in: Instead of mixing, drop the blueberries into the batter once it’s in the pan. This keeps them near the top. For a great glaze, follow these tips: - Mixing the glaze: Combine powdered sugar with a splash of lemon juice. Stir until smooth and thick. - Timing is key: Glaze your cake once it’s completely cool. This ensures the glaze sets nicely. - Drizzle technique: Use a spoon or a small bowl to drizzle the glaze. This gives a beautiful presentation and even coverage. {{image_2}} You can add nuts or other fruits to make the cake your own. Chopped walnuts or pecans give a nice crunch. They also add healthy fats and protein. You can try using raspberries or blackberries instead of blueberries. Each fruit brings its own flavor. Mix and match to find your favorite combo! The glaze can change the cake's taste and look. Instead of a lemon glaze, use a simple vanilla glaze. Just mix powdered sugar with milk and a splash of vanilla. For a fruity twist, try a berry glaze. Blend any berry with powdered sugar to create a colorful topping. Glazes add fun and flavor to your cake! If you need a gluten-free cake, it's easy to switch. Use a gluten-free all-purpose flour instead of regular flour. Make sure it has a good blend of starches. This way, your cake will still rise and taste great. You might need to adjust the baking time slightly. Keep an eye on it as it bakes! To keep your Lemon Blueberry Coffee Cake fresh, store it in an airtight container. This helps keep the moisture locked in. Place the cake at room temperature if you plan to eat it within two days. If you want it to last longer, move it to the fridge. It can stay fresh for about a week in the fridge. If you want to save some for later, freezing is a great choice. First, let the cake cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer bag or container. This way, it can last up to three months in the freezer. When you are ready to enjoy it, just thaw it overnight in the fridge. To reheat your Lemon Blueberry Coffee Cake, preheat your oven to 350°F (175°C). Place the cake on a baking sheet and cover it with foil. Heat it for about 10-15 minutes. This helps keep the cake moist. You can also use a microwave for quick reheating. Just heat a slice for 15-20 seconds. Enjoy your warm slice with a fresh drizzle of glaze! Yes, you can use frozen blueberries. Just make sure to thaw them first. Drain any excess liquid to avoid a soggy cake. Using frozen blueberries works well. They still add great flavor and color. Serve it warm or at room temperature. You can slice it and enjoy it plain. For a treat, top it with whipped cream or a scoop of ice cream. A drizzle of extra glaze adds a nice touch too. The coffee cake lasts about 3 to 4 days at room temperature. Store it in an airtight container to keep it fresh. If you want it to last longer, freeze it. It can stay in the freezer for up to 3 months. You’ve learned about the key ingredients, detailed instructions, and helpful tips for making Lemon Blueberry Coffee Cake. We also explored tasty variations to personalize your cake. Remember, the right storage methods keep your cake fresh longer. Follow these steps, and you’ll bake a wonderful coffee cake every time. Enjoy sharing this delicious dessert with friends and family. Happy baking!

Lemon Blueberry Coffee Cake

Indulge in a slice of sunshine with this bright and cheery lemon blueberry coffee cake! Perfectly balanced with zesty lemon and juicy blueberries, this cake is sure to brighten your day. With simple ingredients and easy instructions, it's a delightful treat for breakfast or dessert. Ready to impress your friends and family? Click through to explore this delicious recipe and bring a burst of flavor to your kitchen!

Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 tablespoon lemon zest

2 tablespoons lemon juice

½ cup sour cream

1 cup fresh blueberries (or frozen, thawed)

¼ cup powdered sugar (for glaze)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

        Add in the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract, lemon zest, and lemon juice until combined.

          Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.

            Gently fold in the blueberries with a spatula, being careful not to break them.

              Pour the batter into the prepared cake pan and smooth the top with a spatula.

                Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

                  In a small bowl, mix powdered sugar with a splash of lemon juice until you reach your desired glaze consistency. Drizzle it over the cooled cake.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 8