adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lemon Blueberry Coffee Cake
Lemon Blueberry Coffee Cake
0 Likes
Prep Time:
35 minutes
Cook Time:
45 minutes
Total Time:
110 minutes
Lemon blueberry coffee cake: Buttery crumb top, fruity blueberry filling, and tender lemon cake layer. A morning must-have!
Ingredients:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup white sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup cold unsalted butter, cut into cubes
  • 1/2 cup buttermilk
  • 2 tablespoons lemon zest
  • 3 tablespoons lemon juice
Instructions:
  • In a saucepan over medium heat, combine blueberries, white sugar, and lemon juice. Cook until blueberries soften and release their juices, then mash with a potato masher. Bring to a simmer, then lower the heat.
  • In a small bowl, combine cornstarch and water until smooth. Stir into blueberry mixture and cook until thickened, about 1 to 2 minutes. Transfer blueberry filling to a shallow bowl and chill in the refrigerator while you continue with the cake preparation.
  • To make the crumb topping, blend 1/2 cup flour, brown sugar, 1/8 teaspoon salt, and 1/8 teaspoon nutmeg in a food processor until combined. Add 1/4 cup cold butter and pulse until mixture looks like coarse sand. Transfer to a small bowl and use your hands to form medium to large-sized crumbs. Chill in the refrigerator while you make the cake.
  • Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line an 8x8-inch square pan with parchment paper overhanging on all sides.
  • Add 1 1/2 cups flour, 1/2 cup white sugar, baking powder, baking soda, 1/2 teaspoon salt, and 1/4 teaspoon ground nutmeg to the food processor. Pulse to combine. Add 1/2 cup cold butter and pulse until mixture resembles coarse crumbs.
  • Combine buttermilk, egg, lemon zest, lemon juice, and vanilla in a small bowl. Pour this mixture into the food processor and pulse until the batter forms and all dry bits are gone, scraping the sides as needed. It's normal for the batter to look a bit lumpy due to the cold butter.
  • Spread 2/3 of the batter evenly in the prepared pan. Top with blueberry filling, then dollop the remaining batter over the filling. Spread gently to cover most of the filling. Sprinkle chilled crumb topping evenly over the batter and lightly press down to adhere.
  • Bake in the preheated oven for 45 to 55 minutes until the center of the cake lightly springs back when touched. Let it cool in the pan until almost room temperature, around 10 minutes. Use the parchment overhang to transfer the cake to a wire rack to cool completely, approximately 20 minutes. Cut into 12 pieces.

Similar Recipes