Are you craving a delightful treat that's both easy to make and incredibly delicious? Look no further! This Lemon Blueberry Coffee Cake is the perfect answer. Imagine the irresistible aroma of warm lemon and sweet blueberries filling your kitchen, creating a comforting and inviting atmosphere. This recipe is a celebration of simple ingredients transformed into a masterpiece, perfect for breakfast, brunch, or an afternoon pick-me-up. It’s a guaranteed crowd-pleaser, whether you're serving it to family, friends, or simply enjoying a slice for yourself. Let's get baking!
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 tablespoon lemon zest
- 1 cup fresh or frozen blueberries
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions:
Get Started:
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan. This ensures even baking and easy removal of your delicious cake.
Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This dry ingredient mixture is the base of our delicious cake.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step incorporates air, resulting in a lighter and airier cake.
- Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest. The lemon zest adds a vibrant flavor and aroma.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
- Gently fold in the blueberries. Avoid overmixing to prevent the blueberries from breaking down and coloring the batter.
Bake the Cake:
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it, as oven temperatures can vary.
Prepare the Glaze:
- While the cake is still warm, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice if needed to reach your desired consistency.
Assemble and Serve:
- Pour the lemon glaze over the warm cake and let it drizzle down the sides. Allow the glaze to set slightly before slicing and serving. Enjoy your delicious homemade lemon blueberry coffee cake!
Tips for the Best Lemon Blueberry Coffee Cake:
- Room temperature ingredients: Using softened butter and room temperature eggs ensures proper emulsification and a smoother batter.
- Don't overmix: Overmixing the batter can lead to a tough cake. Mix until just combined.
- Fresh blueberries: Fresh blueberries offer the best flavor and texture, but frozen blueberries work well too (ensure they’re thawed before adding).
- Adjust sweetness: If you prefer a less sweet cake, reduce the sugar by ¼ cup.
- Glaze variations: Experiment with different glazes, such as a cream cheese frosting or a simple powdered sugar glaze.
Variations:
- Lemon Poppy Seed: Add 1 tablespoon of poppy seeds to the batter for added texture and flavor.
- Orange Blueberry: Substitute orange zest for lemon zest and use orange juice in the glaze.
- Streusel Topping: Add a crunchy streusel topping for extra deliciousness!
Nutritional Information (per serving, approximate):
- Calories: Approximately 300-350
- Fat: 15-20g
- Carbohydrates: 40-45g
- Sugar: 20-25g
- Protein: 4-5g
This Lemon Blueberry Coffee Cake is a simple yet impressive recipe that is perfect for any occasion. Enjoy the process of baking and the delicious reward! This easy recipe makes a healthy and delicious treat, ideal for a quick dinner or a delightful brunch. It's one of the best recipes for homemade cooking and perfect for showcasing your skills in the kitchen. Remember to share your baking creations with friends and family – happy baking!