Blueberry Coffee Cake Lemon (Printable Version)
Tender cake swirled with blueberries and bright lemon, finished with a buttery crunchy topping.
# What You'll Need:
→ Coffee Cake
01 -
½ cup softened butter
02 -
1 cup sugar
03 -
2 eggs
04 -
1 tablespoon lemon zest or the zest of 1 large lemon
05 -
2 tablespoons fresh lemon juice
06 -
2 teaspoons vanilla extract
07 -
1 cup all-purpose flour
08 -
½ teaspoon baking powder
09 -
½ cup sour cream
10 -
1 cup fresh blueberries
→ Gluten-Free Alternative for Coffee Cake
11 -
⅔ cup brown rice flour
12 -
¼ cup tapioca starch
13 -
¼ cup potato starch
14 -
½ teaspoon xanthan gum
→ Coffee Cake Topping
15 -
⅔ cup all-purpose flour
16 -
⅔ cup brown sugar
17 -
¼ cup melted butter
→ Gluten-Free Topping Alternative
18 -
⅔ cup brown rice flour
# Steps to Follow:
01 -
Preheat the oven to 350°F. In a mixing bowl, beat the butter and sugar together until light and fluffy, about 6-7 minutes. Add the vanilla, lemon zest, and lemon juice, mixing to combine. Incorporate the eggs one at a time, mixing just until blended.
02 -
In a separate bowl, combine the flour and baking powder. Place the blueberries in a small bowl, sprinkle with a couple tablespoons of the dry ingredients, and stir gently to coat.
03 -
Add half of the dry ingredients to the butter mixture and stir to combine. Add the sour cream and mix again. Incorporate the remaining dry ingredients, mixing just until combined.
04 -
Gently fold the coated blueberries into the batter and pour it into a greased 8-inch square pan.
05 -
In the same small bowl that held the berries, combine the flour and sugar for the topping. Add the melted butter and mix lightly with a fork to form crumbs. Sprinkle the topping evenly over the batter in the pan.
06 -
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs. Allow to cool before slicing.