Lemon Blueberry Coffee Cake is a delightful treat that perfectly combines the tartness of fresh lemons with the sweetness of juicy blueberries, making it an ideal companion for your morning coffee or afternoon tea. This moist and flavorful cake is not only easy to make but also a crowd-pleaser at any gathering. Whether you’re hosting a brunch or simply indulging in a cozy day at home, this recipe is sure to impress. Let’s dive into the ingredients and steps to create this delicious Lemon Blueberry Coffee Cake!
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- 1 tablespoon lemon juice
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Mix Wet Ingredients: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, sour cream, vanilla extract, lemon juice, and lemon zest, mixing until well combined.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Fold in Blueberries: Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
- Pour into Pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden.
- Cool: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but be sure to toss them in a little flour before adding to the batter to prevent them from sinking.
How should I store Lemon Blueberry Coffee Cake?
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week.
Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Just ensure the blend contains xanthan gum for better texture.
What can I serve with Lemon Blueberry Coffee Cake?
This cake pairs wonderfully with coffee, tea, or a scoop of vanilla ice cream for a delightful dessert.