Blueberry Lemon Coffee Cake

Blueberry coffee cake is the kind of comforting treat you bake when friends are coming by or you want something a little special for breakfast. The burst of juicy blueberries tucked inside and the buttery crumb topping make for a cake that vanishes fast. I first baked this coffee cake when my neighbor dropped off a basket of fresh-picked blueberries. Now I whip it up every spring and summer as soon as berry season arrives.

Ingredients

• Butter: softened brings richness and moisture to the cake choose a high quality unsalted one for pure flavor
• Sugar: sweetens and helps the cake brown use fine granulated sugar for even mixing
• Eggs: bind the ingredients and make the cake light pick room temperature eggs for best blending
• Lemon zest and juice: add bright fresh flavor grate the zest finely and use a juicy lemon
• Vanilla extract: enhances the overall flavor use pure vanilla for the best result
• All purpose flour or gluten free blends: these provide structure sift flour if it is clumpy for a soft crumb
• Baking powder: gives rise to the cake check your powder is fresh for a proper lift
• Sour cream: adds tenderness and makes the crumb moist use full fat for the richest cake
• Fresh blueberries: bring bursts of flavor and color select plump berries and wash and dry them well
• Brown sugar: adds depth and moisture especially in the topping
• Additional flour and butter for the crumb topping: melted butter is easiest to mix for even crumbs
• Gluten free topping: use brown rice flour for great texture

Step-by-Step Instructions

Cream the Butter and Sugar:

Beat butter and sugar together in a large bowl for about six to seven minutes until it turns light and fluffy You want to see the mixture become pale which signals proper creaming

Add Flavors and Eggs:

Mix in the vanilla lemon zest and lemon juice until blended Add eggs one at a time mixing gently just until combined so the batter stays airy

Prepare Dry Ingredient and Blueberries:

In a bowl whisk together flour and baking powder Place the blueberries in a small separate bowl sprinkle with a couple spoonfuls of dry mix and toss to coat This helps prevent the berries from sinking

Incorporate Ingredients:

Add half of the dry mixture to the butter mixture and stir until just blended Spoon in the sour cream and mix again Add remaining dry ingredients and mix until you see no streaks of flour

Fold in Blueberries and Pan up:

Gently stir in coated blueberries Spread the batter evenly into a greased eight inch square baking pan

Make the Crumb Topping:

Combine flour and brown sugar in the same small bowl from earlier Add melted butter Stir lightly with a fork until the mixture clumps together Sprinkle evenly over the cake batter

Bake to Perfection:

Place the pan in a preheated three hundred fifty degree oven Bake for forty to forty five minutes Test doneness with a toothpick inserted in the center If it comes out clean or with moist crumbs it is done Let cool before slicing

Pin

The burst of lemon zest makes this coffee cake extra special I actually keep a stash of frozen zest just for this recipe because I never want to miss the bright hit it gives The first time I baked this my family gathered around the kitchen island and ate it warm without waiting for it to cool

Storage Tips

This cake stays soft and moist for up to three days covered at room temperature For longer storage wrap tightly and freeze slices for up to two months Let thaw at room temperature before enjoying and pop in the microwave for a few seconds if you want it warm

Ingredient Substitutions

If you do not have sour cream try using plain Greek yogurt for nearly the same tang and moisture Out of fresh berries frozen ones work too just do not thaw them first and add a couple extra minutes to the bake time Lemon zest is wonderful but orange zest works in a pinch

Serving Suggestions

I love to serve this blueberry coffee cake as a brunch centerpiece topped with a dusting of powdered sugar For an extra treat drizzle with a simple vanilla icing or pair with a scoop of vanilla ice cream for dessert The cake holds up well next to hot or iced coffee and even a glass of cold milk turns it into a simple after school snack

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Cultural and Historical Context

Coffee cake has roots in traditional European baking where simple cakes were served with afternoon tea or coffee The crumbly streusel topping reflects German influence while fresh berries add a touch of classic American baking This recipe feels just as at home at a Sunday brunch or a family celebration

Recipe Questions & Answers

→ How do I prevent blueberries from sinking in the cake?

Toss blueberries with a little flour from the dry ingredients before folding them into the batter. This helps distribute them evenly.

→ Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Add them straight from the freezer and extend baking time if needed. Avoid thawing as this may make the batter watery.

→ What pan size works best for this cake?

An 8-inch square pan is ideal for this amount of batter, giving you a cake with height and even baking.

→ How should I store leftover cake?

Store the cooled cake in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.

→ Is there a gluten-free option?

Yes, use the provided gluten-free flour blend (brown rice flour, tapioca starch, potato starch, xanthan gum) and topping variation for a delicious alternative.