Looking for a bright and tasty treat? This Lemon Blueberry Coffee Cake is both delicious and easy to make! With its zesty lemon flavor and sweet blueberries, it’s sure to please everyone. In this post, I will share a simple recipe along with tips for perfecting this cake. Get ready to impress your friends and family with a dessert that’s great for any occasion!
Why I Love This Recipe
- Bright Citrus Flavor: The addition of fresh lemon zest and juice infuses the cake with a refreshing brightness that perfectly complements the sweet blueberries.
- Moist and Tender Texture: The combination of sour cream and butter creates a wonderfully moist cake that melts in your mouth.
- Quick to Make: This coffee cake comes together in just about 15 minutes of prep time, making it a perfect choice for unexpected guests or a cozy weekend brunch.
- Versatile Serving Options: Enjoy it as a delightful breakfast treat, a sweet snack, or a dessert; it’s delicious any time of day!
Ingredients
To make a delicious Lemon Blueberry Coffee Cake, gather these simple ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup fresh blueberries
- 1/2 cup sour cream
- 2 large eggs
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar (for glaze)
- 1 tablespoon lemon juice (for glaze)
Each ingredient plays an important role. The flour provides structure, while the sugar adds sweetness. Butter makes the cake rich and moist. Fresh blueberries give bursts of flavor and color. Sour cream keeps the cake tender. Eggs bind everything together.
Lemon zest and juice bring a bright flavor that pairs well with blueberries. Baking powder and baking soda help the cake rise. Salt balances the sweetness. The vanilla extract enhances the overall taste.
Finally, the glaze adds a sweet finish. Use powdered sugar and lemon juice to create a smooth topping. This cake will impress anyone who tries it!
Step-by-Step Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease a 9-inch round cake pan with butter or cooking spray.
Making the Batter
- In a large bowl, cream 1/2 cup of softened butter with 1 cup of granulated sugar. Mix until fluffy.
- Add 2 large eggs, one at a time. Mix well after each egg.
- Pour in 1 teaspoon of vanilla extract, 1/2 cup of sour cream, the zest of 1 lemon, and 2 tablespoons of lemon juice. Mix until smooth.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
- Gradually add the dry mix to the wet mix. Stir gently until just combined. Be careful not to overmix the batter.
Baking and Cooling
- Gently fold in 1 cup of fresh blueberries. Ensure they spread evenly in the batter.
- Pour the batter into the greased cake pan. Smooth the top with a spatula.
- Bake in the oven for 30-35 minutes. Check if it is done by inserting a toothpick into the center. It should come out clean.
- Let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Tips & Tricks
Baking Tips
To avoid overmixing your batter, mix just until the flour disappears. This keeps your cake soft and light. Using room temperature ingredients is key too. When butter, eggs, and sour cream are warm, they blend better. This step helps create a fluffy texture.
Glazing Tips
For the best glaze, mix powdered sugar with lemon juice until smooth. If your glaze is too thick, add a bit more lemon juice. To drizzle glaze effectively, use a spoon or small whisk. Start at the center and work your way out. This makes your cake look nice and tasty.
Pro Tips
- Use Fresh Blueberries: For the best flavor and texture, always use fresh blueberries instead of frozen. This will ensure a burst of juicy goodness in every bite.
- Don’t Overmix the Batter: To achieve a tender crumb, mix the wet and dry ingredients just until combined. Overmixing can lead to a dense cake.
- Let It Cool Completely: After baking, allow the coffee cake to cool completely on a wire rack. This will help set the texture and make slicing easier.
- Glaze Variations: Feel free to add a splash of vanilla extract or a pinch of salt to the glaze for an extra flavor boost!
Variations
Flavor Variations
You can make this cake even more special. Try adding nuts like walnuts or pecans. The crunch adds a nice texture. You can also use different berries. Raspberries or blackberries work well. Each berry brings its unique taste. Experimenting with flavors makes baking fun.
Dietary Variations
If you need gluten-free options, use a gluten-free flour blend. It works great in most recipes. For vegan substitutes, replace eggs with flax eggs. Use plant-based yogurt instead of sour cream. These swaps keep the cake tasty without dairy. You can enjoy this treat no matter your diet!
Storage Info
Refrigeration Tips
To store leftover cake, wrap it tightly in plastic wrap or place it in an airtight container. This keeps the cake moist and fresh. You can also place parchment paper between the cake and the wrap for extra protection. In the fridge, your lemon blueberry coffee cake stays fresh for about five days.
Freezing Tips
For freezing, cut the cake into slices and wrap each slice in plastic wrap. Then, place them in a freezer-safe bag or container. This method helps keep each slice fresh. The cake can be frozen for up to three months. When you're ready to enjoy it, take a slice out and let it thaw in the fridge overnight. This keeps the flavor intact and ensures a tasty treat.
FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries in this recipe. Just remember to rinse them under cold water first. This helps remove excess sugar and ice. You should also add them to the batter while still frozen. This way, they won’t break apart too much during mixing.
How can I make this cake ahead of time?
You can make this cake a day or two in advance. Just bake it and let it cool completely. Wrap it tightly in plastic wrap and store it in the fridge. If you want to freeze it, wrap it well and keep it in the freezer for up to three months. Let it thaw overnight in the fridge before serving.
What can I substitute for sour cream?
If you don’t have sour cream, don’t worry! You can use plain yogurt as a great substitute. Greek yogurt works well too. Both options give a similar tangy flavor and moisture to the cake. You can also mix cream cheese with a little milk to create a sour cream-like texture.
In this post, we explored a tasty recipe for blueberry cake. You learned about key ingredients, step-by-step instructions, and helpful tips. Variations let you put your twist on the recipe, making it fun and flexible. Proper storage ensures your cake stays fresh.
Finally, baking is about creativity and joy. Enjoy every step, and share your delicious results!
