Lemon Blueberry Coffee Cake is scrumptious! It’s perfect for a brunch or an easy breakfast idea. Tangy lemon flavor paired with blueberries all combined in a moist coffee cake. Every bite is delightful and something you will want more of.
For the Topping:
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon unsalted butter, melted and cooled
- 1 cup walnuts, chopped coarse
For the Cake:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon table salt
- 1 ¾ cups buttermilk
- 1 cup packed light brown sugar
- 1 cup granulated sugar (7 ounces)
- 3 large eggs
- 7 tablespoons unsalted butter, melted and cooled
- 1 cup blueberries (fresh or frozen), rinsed and dried
- 1 teaspoon grated lemon zest
- 1/4 cup confectioner’s sugar, sifted
- 1/2 to 1 tablespoon fresh lemon juice
- To make the topping: In a medium bowl, mix the brown sugar, granulated sugar, cinnamon, and melted butter together until the mixture resembles wet sand. Stir in the nuts; set aside.
- Preheat the oven to 350°. Grease a 9×13 inch square baking pan and set aside.
- To make the coffee cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt; set aside.
- In a medium bowl, whisk together the buttermilk, brown sugar, granulated sugar, eggs, and melted butter until smooth. Gently fold the egg mixture into the flour mixture with a rubber spatula and stir until the batter looks smooth and well combined. Stir in blueberries and lemon zest.
- Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula. Sprinkle the topping evenly over the batter. Bake until the top is golden and a toothpick inserted into the center comes out with just a few crumbs attached, 40 to 45 minutes. Let the cake cool on a wire rack for 15 minutes before serving.
- To make the lemon drizzle, in a small bowl, whisk together the confectioners’ sugar and ½ tablespoon of the lemon juice. The mixture should be thick but pourable. Add up to another ½ tablespoon of lemon juice if the mixture is too stiff. Drizzle over the top the coffee cake. Let harden, about 10 minutes, before serving.
Source: adapted from Cook’s Illustrated, December 2006
- Category: dessert
- Method: bake
- Cuisine: american