The most amazing coffee cake! Loaded with lemon flavor, and packed with blueberries, its the perfect breakfast or brunch treat!
As a little girl my very first introduction to coffee cake was something very unorthodox. My mom would take a couple leftover pieces of cornbread and split them open in a bowl, she would then proceed to pour hot, brewed coffee over the cake. I thought is was kinda weird, and I had no intention of trying her “coffee cake.”
As I got a little older, and mom was teaching me how to bake (probably something for 4-H), she asked if I would like to try a coffee cake. I remember giving her a turned up nose, and saying “…but coffee cake is gross,” thinking back to her coffee doused cornbread. She then chuckled, and proceeded to clarify that the coffee cake that we would bake is much different than the her caffeinated snack.
After this little mix-up, I quickly discovered that coffee cake can be seriously delicious and is basically an excuse to have dessert for breakfast! This Lemon Blueberry Coffee Cake is no exception. Its moist, delicious and the perfect accompaniment to a hot cup of coffee or tea.
The batter is a lovely, lemon flavor which contains both lemon juice and lemon zest, and its bejeweled with gorgeous blueberries that keep the cake ultra moist. The coffee cake is then topped off with a struessel topping, and baked to a golden perfection. Once it comes out of the oven, you can then drizzle the cake with a lemon glaze that really complements the lemon flavor of the cake.
- 2 1/2 c. flour, + 1 Tbsp.
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 c. (2 sticks) butter, room temperature
- 1 c. light brown sugar
- 1 c. granulated sugar
- 4 large eggs
- 1 tsp. vanilla
- 1 c. sour cream
- Juice of 1 lemon, (about 1/4 c.)
- 2 c. blueberries (fresh or frozen)
- Zest of 2 lemons (about 2 Tbsp.)
- Struessel Topping:
- 1/3 c. light brown sugar
- 2/3 c. flour
- 1/3 c. butter, softened, almost melted
- Lemon Glaze:
- Juice of 1 lemon
- 1 – 1 1/4 c. powdered sugar
- Preheat oven to 350 degrees. Spray a spring form pan with non-stick baking spray, and set aside.
- In a bowl, add flour, baking powder and salt. Whisk together and set aside.
- In large mixing bowl, cream the butter and sugars together until completely combined. Add the eggs one at a time while mixer is on low. Mix in vanilla and sour cream. With mixer still on low, gradually add the the dry ingredients and mix until batter is smooth. Lastly, add the lemon juice and beat on low until combined into the batter.
- In a separate bowl, add the blueberries and lemon zest. Stir in the last tablespoon of flour and thoroughly coat the blueberries and zest. Fold the fruit mixture into the batter. Pour the batter into the prepared pan.
- In another bowl, combined the slightly melted butter, flour and brown sugar. Mixture will be crumbly. Evenly sprinkle/crumble the struessel over the top of the batter.
- Bake at 350 for 1 hour, 15 minutes. Ensure the cake is set and cooked through by lightly moving the pan. If the batter giggles, its not done. Batter needs to be set, golden brown, and when inserting a toothpick, it should come out clean of crumbs.
- Take out of the oven, let cool for about 15 minutes before removing from the pan. To make the glaze, combine the lemon juice and powdered sugar. Stir until fully combined and drizzle over the cake.
You’ll see that this cake takes a while to bake. Its very moist, and when you consider the juices from the fruit, you want to be sure the cake is cooked through completely. Don’t worry – its definitely worth the wait. The cake comes out super-moist, very flavorful with the lemon and blueberries, and the struessel topping and lemon glaze, might be my favorite part! It seals in the moisture and adds an extra component to an already fabulous cake.
Perfect for company, or something to share at work, its a treat that everyone will love!! I hope you get to enjoy this fabulous coffee cake soon!