Blueberry Lemon Coffee Cake

 

We’re still on a blueberry kick this summer…so I was super excited to see that the two ingredients for this month’s dessert challenge were blueberries and lemon. I’ve been trying to expand my breakfast/brunch recipe collection and decided this would be the perfect time to make our first homemade coffee cake from this buttermilk-blueberry breakfast cake recipe I had pinned recently. We may be a house of two non-coffee drinkers, but how could having cake for breakfast ever be a bad thing? This cake had the perfect balance of rich berry flavor while still having the perfect lightness to it.

I really wish I had taken a picture of an individual piece of cake to show just how beautiful this coffee cake is with the perfect little pops of color from the blueberries. Unfortunately, I have to claim my usual excuse…the husband ate it. Oh well…if the food doesn’t last long enough to take good pictures it typically means it is good!

Ingredients:

  • ½ cup unsalted butter, room temperature
  • 2 teaspoons lemon zest
  • 1 tablespoon lemon juice
  • 7/8 cup sugar
  • 1 tablespoon sugar (for sprinkling on top)
  • 1 egg, room temperature
  • 1 tsp. vanilla
  • 1 3/4 cups flour
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 2 cups fresh blueberries tossed with 1/4 cup of flour
  • ½ cup buttermilk

Directions:

    1. Preheat the oven to 350 degrees.
    2. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
    3. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
    4. Alternate adding the flour mixture and buttermilk to the batter.
    5. Mix in blueberries with a spatula.
    6. Coat a 9-inch square baking pan or Pyrex non-stick cooking spray.
    7. Pour batter into pan and spread evenly. Sprinkle batter with remaining tablespoon of sugar.
    8. Bake for 35 to 45 minutes or until toothpick comes out clean.
    9. Let cool before serving.

 

Recipe from: Alexandra’s Kitchen | Buttermilk Blueberry Breakfast Cake

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Blueberry Lemon Coffee Cake
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9 thoughts on “Blueberry Lemon Coffee Cake

  1. Yeah, we don’t drink coffee, either, but coffeecake is always welcome…especially when it looks as delicious as yours!

    Liz Reply

  2. We are non-coffee drinkers, too. I’m sure this cake would be delicious with a nice cold glass of milk. It looks wonderful!

    Mamamia Reply

  3. Oh my!

    I would love for you to share and link up at my weekly TGIF Link Party if you haven’t already this week. Your favorite posts, most popular, recent or new! The party is open every Thursday night and closes Wednesday’s at midnight. Followed by (Not SO) Wordless Wednesday! http://apeekintomyparadise.blogspot.com/. I would be honored if you join us! Have a wonderful week!

    Hugs, Cathy

    Cathy Reply

  4. Mmm your cake sounds delicious! Lemons and blueberries are such a great flavor combination and this looks so good!!!

    Maria Reply

  5. I too am in full blueberry bliss, cooking with and freezing to enjoy all year long! I’m a huge coffee fan so I love having treats like this in my freezer to enjoy for breakfast. Thanks for making this non-AM chef happier 🙂

    Jennifer Reply

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