Description
Lemon Blueberry Coffee Cake is a delightful morning treat that perfectly marries the zestiness of fresh lemons with the sweetness of plump blueberries. This fluffy and moist cake is an ideal choice for breakfast, brunch, or an afternoon snack. With its irresistible aroma wafting through your kitchen as it bakes, this easy-to-make coffee cake will impress family and friends alike, making every slice feel like a special occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (softened)
- 3 large eggs
- 1/2 cup whole milk
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350?F (175?C) and grease a round cake pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in lemon zest and juice.
- Gradually mix dry ingredients into the butter mixture while alternating with milk until just combined. Gently fold in blueberries.
- Pour batter into the prepared pan and smooth the top. Bake for 40?45 minutes or until a toothpick comes out clean.
- Allow to cool slightly before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 90g)
- Calories: 250
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg