Description
Zesty lemon blueberry coffee cake brings Mediterranean sunshine to breakfast tables with surprising elegance. Sweet-tart berries and citrus notes dance through tender crumb, creating pure morning magic for breakfast enthusiasts.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups fresh blueberries
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
Flavor Enhancers:
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon flour (for tossing blueberries)
Leavening and Seasoning:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Crumble Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, melted
Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Prepare the baking environment by warming the oven to 350F and coating a 9×9-inch dish with a light layer of grease to prevent sticking.
- Create the cake foundation by whipping butter and sugar until they transform into a pale, airy mixture. Incorporate eggs individually, ensuring each is fully integrated before adding the next.
- Blend sour cream, fresh lemon juice, delicate zest, and fragrant vanilla extract into the creamy base, mixing until smooth and uniform.
- Sift together dry components in a separate vessel, combining flour, leavening agents, and a pinch of salt to ensure even distribution of ingredients.
- Gently merge the dry mixture into the wet ingredients, stirring with minimal agitation to maintain the batter’s delicate texture.
- Dust fresh blueberries with a light coating of flour to prevent them from sinking, then carefully fold them into the batter using soft, sweeping motions.
- Transfer the batter into the prepared baking dish, spreading it evenly to create a consistent layer.
- Craft a rustic crumble topping by mixing flour, white and brown sugars with melted butter until it forms a sandy, loose texture.
- Generously scatter the crumble across the cake’s surface, ensuring complete and even coverage.
- Slide the cake into the preheated oven and bake for 40-45 minutes, watching for a golden surface and checking doneness with a clean toothpick test.
- Allow the cake to cool briefly, then embellish with a tangy lemon glaze, creating a glossy, vibrant finish.
Notes
- Prevent blueberries from sinking by coating them lightly in flour before folding into the batter, ensuring even distribution throughout the cake.
- Swap sour cream with Greek yogurt for a healthier alternative that maintains moisture and adds a subtle tangy flavor.
- Create a gluten-free version by substituting all-purpose flour with a mix of almond and gluten-free flour blend for a lighter texture.
- Enhance the cake’s freshness by using fresh blueberries when in season, which provides more vibrant flavor and natural sweetness compared to frozen berries.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 274 kcal
- Sugar: 29 g
- Sodium: 123 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 47 mg