Description
Lemon Blueberry Coffee Cake is a delightful treat that perfectly balances zesty lemon and sweet blueberries, creating a moist, flavorful cake. Ideal for brunch or an afternoon snack, this easy-to-make recipe fills your kitchen with a warm, inviting aroma as it bakes. Each slice is a burst of sunshine, leaving everyone craving more.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup whole milk
- Zest and juice of 2 fresh lemons
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C) and grease an 8-inch square baking pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then mix in milk, lemon zest, and juice.
- Gradually combine dry ingredients with the wet mixture until just mixed.
- Gently fold in blueberries and pour batter into the prepared pan.
- Bake for 30–35 minutes until golden brown; a toothpick should come out clean.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg