Description
Lemon Blueberry Coffee Cake is a delightful dessert filled with fresh berries and vibrant lemon flavor. This easy-to-make cake features a crumbly topping and a luscious lemon icing that takes it to the next level.
Ingredients
Scale
- 1/2 cup granulated sugar (for crumb topping)
- 1/2 cup flour (for crumb topping)
- 1/4 teaspoon salt (for crumb topping)
- 4 tablespoons butter, softened (for crumb topping)
- 6 tablespoons butter, melted (for batter)
- 1 cup whole milk Greek yogurt (for batter)
- 2 teaspoons vanilla extract (for batter)
- 1 tablespoon lemon zest (for batter)
- 2 eggs (for batter)
- 2/3 cup granulated sugar (for batter)
- 2 cups all-purpose flour (for batter)
- 1/2 teaspoon salt (for batter)
- 2 teaspoons baking powder (for batter)
- 1/2 teaspoon baking soda (for batter)
- 1 1/2 cups fresh blueberries, rinsed, drained, and dried (for batter)
- 3/4 cup confectioner’s sugar (for icing)
- 1 1/2 tablespoons fresh lemon juice (for icing)
- 1 teaspoon vanilla extract (for icing)
- 1/2 teaspoon lemon zest (for icing)
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 baking dish with parchment paper.
- In a small mixing bowl, combine softened butter, granulated sugar, flour, and salt. Work the butter into the flour and sugar using your fingers until the mixture forms a crumble to make the crumb topping.
- In a separate bowl, whisk together all-purpose flour, salt, baking powder, and baking soda to prepare the dry ingredients.
- In another bowl, gently toss the rinsed blueberries with 1 tablespoon of the flour mixture to coat them.
- In a large mixing bowl, combine melted butter, Greek yogurt, vanilla extract, lemon zest, eggs, and sugar. Whisk together until well combined to make the batter.
- Fold in the dry ingredients gently until a thick batter forms.
- Add the flour-coated blueberries and fold them in gently to incorporate them evenly throughout the batter.
- Transfer the batter into the prepared baking dish and sprinkle the crumb topping evenly over the batter.
- Bake at 350°F (175°C) for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent the cake with foil.
- In a small bowl, whisk together confectioner’s sugar, lemon juice, vanilla extract, and lemon zest until smooth and well combined to make the icing.
- Let the coffee cake cool for 15-20 minutes before drizzling the icing over the warm cake. Slice into 9 squares and enjoy!
Notes
- For an extra lemony flavor, you can add more lemon zest to both the batter and the icing.
- This cake is perfect for breakfast or brunch, but it also works well as an afternoon snack with a cup of tea or coffee.
- If you prefer, you can substitute the Greek yogurt with sour cream or buttermilk for a slightly different texture.
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 32g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg