Blueberry Lemon Coffee Cake

Coffee cakes have held a beloved spot in culinary traditions around the world. These delightful treats are not just a sweet accompaniment to your morning brew; they’re a symbol of hospitality, warmth, and comfort. Traditionally enjoyed during brunches, afternoon teas, or simply as a dessert for casual gatherings, coffee cakes offer a variety of flavors and textures that cater to diverse palates. One standout among these is the Blueberry Lemon Coffee Cake—a delicious blend that marries the tartness of fresh lemons with the sweet juiciness of blueberries, resulting in a treat that’s both refreshing and indulgent.

Indulge in the delightful flavors of Blueberry Lemon Coffee Cake with this easy recipe! Perfect for brunch or a cozy afternoon treat, this cake combines the tartness of fresh lemons with sweet, juicy blueberries. With tips on ingredient quality and baking techniques, you'll create a cake with a light, fluffy texture and a beautiful glaze. Share this homemade joy with friends and family for any occasion! #BlueberryLemonCake #CoffeeCake #Baking #DessertLove #HomemadeTreats

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Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

Zest of 1 lemon

1 teaspoon vanilla extract

1/2 cup sour cream

1 cup fresh blueberries (or frozen, but do not thaw)

1 tablespoon lemon juice

1/2 cup powdered sugar (for glaze)

2 tablespoons lemon juice (for glaze)

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.

Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

Add eggs and flavorings: Add the eggs, lemon zest, and vanilla extract to the butter-sugar mixture. Beat until well combined.

Combine the wet and dry ingredients: Gradually add the dry ingredient mixture to the butter mixture, alternating with sour cream. Start and end with the dry ingredients. Mix until just combined; do not overmix.

Fold in blueberries: Gently fold in the blueberries and lemon juice into the batter. Be careful not to break the berries.

Pour and spread into the pan: Transfer the batter into the prepared cake pan, spreading it evenly.

Bake the cake: Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown.

Cool the cake: Once baked, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Prepare the glaze: In a small bowl, mix the powdered sugar with the lemon juice. Stir until smooth. Adjust the consistency if needed by adding more powdered sugar or lemon juice.

Serve: Once the cake is cooled, drizzle the lemon glaze over the top. Slice and serve for a perfect coffee break treat!

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 10-12 slices