Lemon Blueberry Coffee Cake
Bright, zesty lemon meets juicy blueberries in this soft and tender coffee cake! Topped with a buttery crumb and hint of sweetness, it’s the perfect treat for breakfast or brunch with your favorite cup of coffee.
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Servings: 12 pieces
Equipment
Ingredients
For the Cake:
- 1/2 cup salted butter softened
- 1 cup granulated sugar
- 1 cup vanilla Greek yogurt
- 2 eggs
- 2 lemons zested and juiced
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups frozen blueberries
For the crumb topping:
- 1 1/2 cups all purpose flour
- 3/4 cup brown sugar
- 1/2 cup salted butter cut into pieces
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 375 degrees.
- Place a parchment round at the bottom of a 10 inch springform pan. Spray the sides of the pan with baking spray. Set aside.
- In a large bowl cream together the butter and sugar. Add in the eggs, lemon juice, lemon zest, and vanilla extract. Mix well.
- In a medium bowl combine flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the blueberries.
- Pour the batter into the prepared pan.
- Meanwhile, place the flour, sugar, and vanilla in a bowl. Add in the pieces of butter and mix with your hands until it resembles the consistency of wet sand. Sprinkle over top of the coffee cake.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and cool for 10 minutes. Run a knife around the outside edge of the cake and release the cake from the pan.
- Cool completely on a wire cooling rack then cut into slices.
Notes
Recipe adapted from The Recipe Rebel