If you're seeking a coffee cake recipe that truly stands out from the ordinary, prepare to be captivated by this Lemon Blueberry Coffee Cake, crowned with a delectable sweet crumble topping and drizzled with a zesty lemon glaze. It's an unforgettable treat perfect for any occasion!
Indulge in the Ultimate Lemon Blueberry Coffee Cake Experience
Who said cake isn't for breakfast? This Lemon Blueberry Coffee Cake defies convention, offering a symphony of flavors and textures that will make your mornings (or any time of day!) feel incredibly special. Imagine the bright, tangy burst of fresh lemon zest perfectly complementing the sweet, juicy pockets of blueberries. Now, picture that nestled within a moist, tender cake, generously layered with a delightful crumble not just on top, but also running through its very core, adding an irresistible texture and an extra layer of moisture. To complete this masterpiece, a luscious, lemony glaze cascades over the finished cake, adding a final touch of sweetness and shine. How could anyone resist such a magnificent creation?
What's even better is that this show-stopping dessert is surprisingly simple to bake from scratch, requiring no complicated techniques or exotic ingredients. If you, like us, are a passionate admirer of the classic lemon-blueberry flavor pairing, then this Lemon Blueberry Coffee Cake recipe is an absolute must-try. It's more than just a cake; it's an experience waiting to be savored, bringing a touch of homemade warmth and sunshine to your kitchen.
Why This Lemon Blueberry Coffee Cake Will Become Your New Favorite
There are countless coffee cake recipes out there, but this Lemon Blueberry Coffee Cake truly distinguishes itself. Here's why it's destined to become a staple in your recipe collection:
- Unforgettable Flavor Combination: The timeless duo of tart lemon and sweet blueberries is elevated in this recipe, creating a refreshing yet comforting taste profile. The lemon zest infuses the cake with a vibrant citrus aroma that balances the natural sweetness of the blueberries beautifully.
- Moist and Tender Crumb: Thanks to the inclusion of sour cream in the batter, this coffee cake boasts an incredibly tender, melt-in-your-mouth texture. It’s never dry or crumbly, maintaining its delightful moistness for days.
- Double the Crumble, Double the Joy: Unlike traditional coffee cakes, this recipe features a generous layer of buttery, sweet crumble both on top and ingeniously baked within the center of the cake. This inner crumble not only adds an exciting textural surprise but also contributes significantly to the cake's exceptional moisture.
- Zesty Lemon Glaze: A simple yet impactful lemon glaze ties all the flavors together. Its bright, sweet, and slightly tangy notes cut through the richness of the cake, leaving a clean, refreshing finish with every bite.
- Homemade Goodness, Simplified: Despite its impressive appearance and gourmet taste, this recipe is designed to be straightforward and accessible for home bakers of all skill levels. You’ll be proud to say it’s made entirely from scratch!
- Versatile for Any Occasion: While traditionally a breakfast or brunch item, this coffee cake is equally perfect as an afternoon tea accompaniment, a light dessert after dinner, or a lovely treat to share with friends and family.
Frequently Asked Questions About Lemon Blueberry Coffee Cake
Absolutely, you can use frozen blueberries! However, for the best results and to prevent the cake from becoming soggy, we highly recommend allowing the blueberries to defrost completely before incorporating them into the batter. Once defrosted, gently pat them dry with a paper towel to remove any excess liquid. This step is crucial for maintaining the perfect cake consistency and ensuring a beautifully baked finish.
The crumble layer in the center of the coffee cake is one of its unique secrets to success! We’ve found that this internal layer of streusel contributes significantly to the cake’s overall moisture and richness. As the cake bakes, the butter and sugar in the crumble melt and permeate the surrounding cake batter, creating an incredibly tender and moist texture throughout. It also adds a delightful surprise texture with every slice.
While we believe the bright, zesty lemon glaze truly enhances the flavor profile of this coffee cake, adding a wonderful touch of sweetness and tang, its inclusion is ultimately a matter of personal preference. If you prefer a less sweet option, you can certainly omit the glaze altogether. Another lovely alternative is a simple dusting of powdered sugar over the cooled cake for a subtle touch of sweetness and an elegant finish.
For any recipe that calls for lemon, especially where the lemon flavor is a highlight, we always advocate for using fresh lemon juice and zest. The vibrant, aromatic oils from fresh lemon zest and the pure, bright acidity of freshly squeezed lemon juice simply cannot be replicated by bottled alternatives. Since you'll be zesting the lemon, you'll naturally have the juice readily available. In our opinion, bottled lemon juice often has an artificial or concentrated taste that can detract from the delicate balance of flavors in a homemade cake like this.
Absolutely! Lemon is an incredibly versatile flavor that pairs wonderfully with a wide array of fruits. Feel free to unleash your creativity and swap out the blueberries for other delicious options. Strawberries, raspberries, blackberries, or even a mixed berry blend would be fantastic choices. You could also explore stone fruits like finely diced peaches or apricots when in season. Adjust this recipe to your liking and create your own signature fruity coffee cake!
To keep your coffee cake fresh and delicious, store any leftovers covered in an airtight container in the refrigerator. It will maintain its wonderful taste and texture for up to a week. This cake also freezes beautifully, making it an excellent option for meal prepping or enjoying later. If you plan to freeze it, do so *before* applying the glaze. Simply wrap the cooled cake (in its pan or carefully removed) tightly in plastic wrap, then an additional layer of aluminum foil. It can be stored in the freezer for up to three months. To defrost, transfer the frozen cake to the refrigerator overnight until fully thawed. Once thawed, you can then prepare the glaze and drizzle it over the cake just before serving for that fresh-baked experience.
Gather Your Ingredients for This Irresistible Coffee Cake
Crafting this delightful Lemon Blueberry Coffee Cake requires a few staple pantry ingredients, along with fresh blueberries and lemons to capture those vibrant flavors. Below is a comprehensive list to ensure you have everything on hand for both the moist cake base, the sweet-and-crumbly streusel, and the bright lemon glaze.
Ingredients Needed:
- All-purpose flour (for both cake and crumble)
- Baking powder & baking soda (for lift and tenderness)
- Fine sea salt (to balance flavors)
- Granulated sugar (for sweetness in cake and crumble)
- Unsalted butter (melted for cake, cold for crumble)
- Vanilla extract (for depth of flavor in cake and glaze)
- Eggs (for binding and richness)
- Sour cream (the secret to an incredibly moist cake)
- Fresh blueberries (the star fruit!)
- Fresh lemon zest (for bright citrus notes in cake and crumble)
- Powdered sugar (for the smooth, elegant glaze)
- Fresh lemon juice (for the tangy glaze)
How to Make Lemon Blueberry Coffee Cake: A Step-by-Step Guide
Follow these detailed instructions to bake a perfectly moist, flavorful, and beautifully textured Lemon Blueberry Coffee Cake with a delightful double crumble and zesty glaze. Precision and patience are key for baking success!
Step 1: Prepare Your Oven and Dry Ingredients. Begin by preheating your oven to 350°F (175°C). Lightly grease and flour a 9x13 inch baking dish with baking spray, ensuring every corner is coated to prevent sticking, then set it aside. In a medium-sized bowl, whisk together the dry ingredients for the cake: the all-purpose flour, baking powder, baking soda, and fine sea salt. Whisk well to ensure everything is evenly distributed. Set this bowl aside for later.
Step 2: Combine Wet Ingredients for the Cake. In a separate, larger mixing bowl, combine the granulated sugar for the cake, the melted and cooled unsalted butter, vanilla extract, and the large eggs. Whisk these ingredients together until the mixture is smooth, creamy, and well-combined. Ensure there are no lumps and the sugar has begun to dissolve into the liquid mixture.
Step 3: Gradually Add Dry to Wet Mixture. Now, it's time to gently incorporate the dry ingredients into the wet. Add approximately half of the reserved flour mixture to the large bowl with the wet ingredients. Stir it in carefully with a spatula or spoon until just combined and there are no visible dry patches of flour remaining. Avoid overmixing at this stage, as it can lead to a tough cake.
Step 4: Incorporate Sour Cream. Next, stir in half of the sour cream into the cake batter. Mix until the white streaks of sour cream have disappeared and the mixture is uniform. Repeat this process with the remaining flour mixture and then the remaining sour cream, alternating between the two and mixing just until combined after each addition. This layering technique helps to create a tender crumb.
Step 5: Fold in Blueberries and Lemon Zest. Gently fold in the fresh (or defrosted and dried) blueberries and the vibrant lemon zest into the cake batter. Use a light hand to avoid crushing the blueberries and to ensure they are evenly distributed throughout the batter. Set the finished cake batter aside while you prepare the crumble topping.
Step 6: Prepare the Sweet Crumble Topping. In another large bowl, whisk together the granulated sugar for the crumble, the all-purpose flour, and the lemon zest. Add the cold unsalted butter, which should be diced into small pieces or grated for easier incorporation. Using a pastry cutter, your fingertips, or even a fork, cut the butter into the dry mixture until it resembles wet sand with some larger pea-sized chunks. These larger pieces will melt and create those wonderful pockets of buttery goodness.
Step 7: Assemble the First Layer. Pour half of the prepared lemon blueberry cake batter into the bottom of your greased 9x13 inch baking dish. Using an offset spatula or the back of a spoon, gently spread the batter out evenly to form the first layer of the coffee cake. Ensure it reaches all corners of the pan.
Step 8: Add the Inner Crumble Layer. Take half of your prepared crumble mixture and evenly sprinkle it over the first layer of cake batter in the baking dish. Try to get an even distribution so every slice gets a taste of that delicious inner crumble. This step is key to the "double crumble" experience!
Step 9: Top with Remaining Batter. Carefully spoon the remaining cake batter over the crumble layer. Gently spread it out to cover the crumble, trying not to disturb the layer beneath too much. A light hand will ensure the layers remain distinct. The batter might be thick, so take your time to smooth it out evenly.
Step 10: Finish with Top Crumble. Finally, sprinkle the remaining crumble mixture generously over the top layer of cake batter. This will create a beautiful, golden, and crunchy topping once baked, adding a delightful contrast to the soft cake below. Make sure it's spread fairly evenly for consistent texture.
Step 11: Bake Until Golden. Place the baking dish into your preheated oven and bake for approximately 55-65 minutes. Baking times can vary, so begin checking for doneness around the 55-minute mark. The cake is ready when a wooden toothpick or cake tester inserted into the center comes out clean, with no wet batter clinging to it. The top should be beautifully golden brown. Once baked, remove the cake from the oven and let it cool completely on a wire rack.
Step 12: Prepare the Lemon Glaze. While the cake is cooling, prepare the vibrant lemon glaze. In a small bowl, whisk together the powdered sugar, fresh lemon juice, and vanilla extract. Continue whisking until the mixture is completely smooth and free of lumps. The consistency should be thick enough to drizzle but thin enough to flow easily. If it's too thick, add a tiny bit more lemon juice; if too thin, add a small amount of powdered sugar.
Step 13: Glaze and Serve. Once the cake has cooled completely (or is still slightly warm, if preferred), generously drizzle the prepared lemon glaze over the top. Allow the glaze to set for a few minutes before slicing. Serve the cake warm or at room temperature, perhaps with an extra sprig of mint or a thin lemon slice for garnish. Enjoy every mouthwatering bite of your homemade Lemon Blueberry Coffee Cake!
Enjoy the delightful flavors and textures of this homemade masterpiece. It's truly a labor of love that pays off with every delicious slice!
Pro Tips for Baking the Best Lemon Blueberry Coffee Cake
To ensure your Lemon Blueberry Coffee Cake turns out perfectly every time, consider these expert tips:
- Don't Overmix: When combining wet and dry ingredients, mix just until no dry streaks of flour remain. Overmixing develops gluten, which can lead to a tough, dense cake.
- Room Temperature Ingredients: For a smooth, well-emulsified batter, ensure your eggs and sour cream are at room temperature. This allows them to combine more uniformly with the other ingredients.
- Zest First, Then Juice: Always zest your lemon before juicing it. It's much easier to get all the aromatic zest from a whole, firm lemon.
- Handle Blueberries Gently: When folding in blueberries, do so very gently to avoid crushing them. Crushed blueberries can bleed color into the batter and make it less appealing. If using frozen blueberries, ensure they are fully thawed and patted dry to prevent excess moisture from making the cake soggy.
- The Crumble Consistency: The key to a great crumble is cold butter. This creates pockets of butter that melt slowly during baking, resulting in a wonderfully crisp and distinct crumble texture. If your butter starts to soften too much, pop the crumble mixture into the fridge for 10-15 minutes.
- Even Spreading: When layering the batter and crumble, take your time to spread each layer evenly. This ensures consistent baking and a beautiful presentation.
- Test for Doneness: Ovens can vary. Always rely on the toothpick test (inserted into the center comes out clean) rather than just the clock to determine if your cake is fully baked.
- Cool Completely Before Glazing: For the cleanest, most attractive glaze, allow the cake to cool significantly before drizzling. If the cake is too hot, the glaze will melt and absorb into the cake rather than sitting prettily on top.
Serving Suggestions and Pairings
This Lemon Blueberry Coffee Cake is a delight on its own, but it can be enhanced with a few simple additions:
- Classic Coffee or Tea: As its name suggests, it pairs wonderfully with a warm cup of coffee, a soothing herbal tea, or a robust black tea.
- A Dollop of Cream: For an extra touch of indulgence, serve a slice with a dollop of freshly whipped cream or a spoonful of crème fraîche.
- Vanilla Ice Cream: A scoop of good quality vanilla bean ice cream alongside a slightly warm slice makes for an exquisite dessert.
- Fresh Berries: Garnish with a few extra fresh blueberries or a mix of seasonal berries for added freshness and color.
- Yogurt Parfait: For a lighter breakfast option, enjoy a small slice with a side of Greek yogurt and a sprinkle of granola.
Want More Delicious Recipes?
- Blueberry Muffin Cake
- Starbucks Lemon Loaf
- Apple Coffee Cake
- Bisquick Blueberry Cake
- Blueberry Yum Yum
- Blueberry Lemon Bars
- Lemon Blueberry Poke Cake
- Lemon Blueberry Bread
- Blueberry Butter Swim Biscuits
Lemon Blueberry Coffee Cake
If you're looking for a coffee cake recipe that's a little different from the norm, you should try this lemon blueberry coffee cake with a sweet crumble topping!
Rated 5 out of 5 stars based on 27 reviews.
Pin Recipe
Ingredients
For the cake:
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- 1 ½ cups granulated sugar
- ¾ cup unsalted butter melted and cooled
- 1 tablespoon vanilla extract
- 3 large eggs
- 2 cups sour cream
- 2 cups 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 small dice, or grated
For the glaze:
- 3 cups powdered sugar
- 4 tablespoons lemon juice fresh squeezed
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9×13 baking dish with baking spray and set aside. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the sugar, melted butter, vanilla extract, and eggs until smooth and well combined.
- Add half of the dry flour mixture to the wet ingredients and stir until no dry patches remain.
- Stir in half of the sour cream until there are no more streaks of white. Repeat this process with the remaining flour and sour cream, mixing just until combined after each addition.
- Gently fold in the blueberries and lemon zest into the cake batter. Set aside.
- To make the crumble: In a separate large bowl, whisk together the crumble sugar, flour, and lemon zest. Add the cold, diced butter to the bowl and cut it in with a pastry cutter or rub it with your fingers until the mixture resembles wet sand with some pea-sized chunks.
- Add half of the prepared cake batter to the bottom of the greased baking dish and smooth it out evenly.
- Evenly sprinkle half of the crumble mixture over the cake batter.
- Carefully spread out the remaining cake batter on top of the crumble layer.
- Sprinkle the remaining crumble mixture generously over the top of the cake batter.
- Bake for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely on a wire rack.
- While the cake is cooling, prepare the glaze: In a small bowl, whisk together the powdered sugar, fresh lemon juice, and vanilla extract until smooth.
- Once the cake has cooled, drizzle the glaze over the top just before serving. Enjoy warm or at room temperature.
Notes
- Feel free to substitute blueberries with other fruits like strawberries, raspberries, or blackberries for a delightful variation.
- If using frozen blueberries, ensure they are fully defrosted and patted dry before adding them to the batter to avoid a soggy cake.
- This coffee cake freezes well! If planning to freeze, do not add the glaze until after thawing. Wrap the cooled cake tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before glazing and serving.
- The glaze is optional; if you prefer, you can dust the cooled cake with powdered sugar or simply enjoy it plain.
- The crumble layer in the middle is optional. If you choose to omit it, simply reduce the crumble ingredients by half and use the remaining half for the top layer.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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