Description
This Lemon Blueberry Coffee Cake is a delightful treat filled with fresh blueberries and a zesty lemon flavor. Topped with a sweet crumb topping and a luscious lemon icing, it’s perfect for breakfast or dessert. #LemonBlueberryCake #CoffeeCake #LemonDesserts #BlueberryBaking #BakedGoods #EasyBakes #FruitDessert
Ingredients
- Crumb Topping: 1/2 cup granulated sugar, 1/2 cup flour, 1/4 teaspoon salt, 4 tablespoons butter (softened)
- Coffee Cake Batter:
- Wet Ingredients: 6 tablespoons butter (melted), 1 cup whole milk Greek yogurt, 2 teaspoons vanilla extract, 1 tablespoon lemon zest, 2 eggs, 2/3 cup granulated sugar
- Dry Ingredients: 2 cups all-purpose flour, 1/2 teaspoon salt, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 1/2 cups fresh blueberries (rinsed, drained, and dried)
- Lemon Icing: 3/4 cup confectioner’s sugar, 1 1/2 tablespoons fresh lemon juice, 1 teaspoon vanilla extract, 1/2 teaspoon lemon zest
Instructions
- Preheat your oven to 350°F and line an 8×8 baking dish with parchment paper.
- Make the Crumb Topping: In a small bowl, combine the softened butter, sugar, flour, and salt. Work the butter into the flour and sugar using your fingers until a crumble forms.
- Prepare the Dry Ingredients and Blueberries: In a bowl, whisk together flour, salt, baking powder, and baking soda. Toss the blueberries with a tablespoon of the flour mixture in a separate bowl to coat them.
- Make the Coffee Cake Batter: In a large bowl, combine melted butter, Greek yogurt, vanilla extract, lemon zest, eggs, and sugar. Whisk until smooth. Fold in the dry ingredients to form a thick batter. Gently fold in the flour-coated blueberries.
- Transfer the batter to the prepared baking dish and evenly sprinkle the crumb topping over the cake.
- Bake at 350°F for 55-60 minutes, or until a toothpick comes out clean. Tent with foil if the top starts to brown too quickly.
- Make the Icing: In a bowl, whisk together confectioner’s sugar, lemon juice, vanilla extract, and lemon zest until smooth.
- Let the cake cool for 15-20 minutes before drizzling the icing over it. Slice into 9 squares and enjoy!
Notes
- For best results, ensure that the blueberries are thoroughly dried before adding to the batter to prevent excess moisture.
- Store leftover coffee cake in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 28g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg