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Lemon Blueberry Coffee Cake

Lemon Blueberry Coffee Cake is a fresh, scrumptious treat to wake up to in the morning. Bursting with juicy blueberries, swirled with bright lemon zest and sprinkled with a crumble topping, this coffee cake is perfect for any breakfast or brunch!

Ingredients Needed for Lemon Blueberry Coffee Cake

I love the combination of fresh blueberries and lemon zest – they’re the perfect combo! Just like peanut butter and jelly. Lemon zest amplifies the flavor the blueberries and the blueberries love to be the center of attention. And I don’t blame them! Here are the ingredients needed to get this coffee cake baking away in your oven:

How to Make Lemon Blueberry Coffee Cake

As long as you have a few pieces of kitchen equipment, making this coffee cake recipe is a breeze! Plus, making a coffee cake shouldn’t be a hassle. 

Equipment needed is:

Once you have your ducks in a row, it’s time to make some coffee cake! Simply whisk together the “wet” ingredients, and then fold in the dry. 

Follow these simple tips to make a great coffee cake batter:

  1. After the dry ingredients are gently folded in, try to not over-mix the batter! It will make it be dense rather than light and fluffy.
  2. Toss the blueberries with a little bit of flour. Doing so helps the blueberries to stay in place in the batter rather than sinking to the bottom! 

To Crumble or Not to Crumble?

I mean, how can you not want a crumble topping on your coffee cake?! But, if that’s not your thing, it can be left off!

Leaving the crumble topping off of the coffee cake means that a different cake pan can be used, such as a bundt cake pan. After the coffee cake has been turned out and cooled, it can be drizzled with an almond glaze such as this one. It will be just as delicious and beautiful!

If the crumble topping is used, then an angel food cake pan is the best way to make this coffee cake. The cake will have to be turned out of the pan and then flipped back over onto a plate to make the crumble topping be right side up. Easy peasy lemon squeezy.

Looking for other breakfast recipes? Look here!

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Lemon Blueberry Coffee Cake


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour, 20 minutes
  • Yield: 10 servings 1x

Description

Lemon Blueberry Coffee Cake is a fresh, scrumptious treat to wake up to in the morning. Bursting with juicy blueberries, swirled with bright lemon zest and sprinkled with a crumble topping, this coffee cake is perfect for any breakfast or brunch!


Ingredients

Scale

For the coffee cake batter:

  • 1 stick (8 tablespoons) butter, melted and cooled
  • 1/2 cup Greek yogurt
  • 1/4 cup milk
  • 2 large eggs
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 2 cups flour, plus 1 tablespoon for the blueberries
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons lemon zest (about 2 lemons worth)
  • 2 cups fresh blueberries

For the crumble topping:

  • 1/2 stick (4 tablespoons) butter, melted
  • 1/2 cup sugar
  • 3/4 cup flour
  • 1/2 teaspoon almond extract

Instructions

For the coffee cake batter:

  1. Preheat your oven to 350 degrees. In a large mixing bowl, whisk together the butter, Greek yogurt, milk and eggs until smooth. Whisk in the sugar and vanilla.
  2. Add in the 2 cups of flour, baking powder and salt and gently fold into the wet ingredients until a batter has formed. Being careful to not over-mix as this can cause the cake to dense. In a small bowl, toss the blueberries with the remaining 1 tablespoon of flour until coated.
  3. Gently fold the blueberries and lemon zest into the batter. Carefully pour or scoop the batter into a greased angel food cake pan and even out the top.

For the crumble topping:

  1. In a small bowl, mix together the melted butter, sugar, flour and almond extract until a crumble forms.
  2. Evenly top the prepared coffee cake with the crumble topping. Bake for 50-55 minutes, or until just starting to turn golden brown on top and a toothpick inserted into the middle comes out clean.
  3. Allow the coffee cake to cool in the pan for about 5-10 minutes before running a butter knife along the edges to loosen it to turn out. Turn the coffee cake out onto a baking sheet pan, then place the desired serving platter/plate onto the cake and carefully flip it back over to have it right side up. Some of the crumble topping may come off during this process but that is ok!
  4. Serve warmed or allow to cool completely prior to covering and storing.

Notes

  • Over-mixing the coffee cake batter can cause a dense cake, so be light and gentle!
  • If you are not doing a crumble topping, a bundt cake pan can be used. After the coffee cake has cooled, drizzle with an almond glaze.
  • Leftover slices can be re-heated for a moment in the microwave to have the ultimate, warm coffee cake effect.
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 457
  • Sugar: 36.8g
  • Sodium: 257mg
  • Fat: 16.8g
  • Carbohydrates: 64.9g
  • Fiber: 1.7g
  • Protein: 13.3g
  • Cholesterol: 74mg

Keywords: Lemon Blueberry Coffee Cake, Coffee Cake, Breakfast, Brunch

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

Affiliate Links

This post may contain affiliate links, which means that KJ & Company would receive a small commission if anything is purchased. Thank you for supporting KJ & Company in all the ways that you do!

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