Ah, blueberry-lemon coffee cake. The aroma of warm lemon and cinnamon swirling with sweet blueberries instantly transports me to weekend mornings spent in my grandma’s kitchen.  She’d whip up this beauty while sunlight streamed through the window, and the anticipation of that first warm slice with a steaming cup of coffee was pure bliss.

Over the years, I’ve perfected her recipe, incorporating whole-wheat pastry flour for a touch of heartiness and using reduced-fat sour cream to keep things lighter. This cake is a delightful balance of sweet and tart, with a crumbly streusel topping that adds a textural contrast in every bite. It’s perfect for a weekend brunch, a light afternoon snack, or a special dessert.

Now, let’s get baking and create some delicious memories of your own!

Ingredients for Blueberry-Lemon Coffee Cake

• Streusel
  • • ½ cup packed light brown sugar
    • 3 tablespoons all-purpose flour
    • 3 tablespoons whole-wheat pastry flour
    • 2 tablespoons unsalted butter, softened
    • 2 teaspoons ground cinnamon
    • ¼ teaspoon salt
• Cake
  • • Baking spray with flour
    • ½ cup granulated sugar
    • 6 tablespoons unsalted butter, softened
    • 1 large egg
    • 1 cup all-purpose flour
    • 1 cup whole-wheat pastry flour
    • 1 ½ teaspoons baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ½ cup reduced-fat sour cream
    • ¼ cup water
    • 2 cups fresh or frozen blueberries
    • 2 teaspoons grated lemon zest
    • 1 teaspoon vanilla extract

 

Equipment

• Loaf pan (9×5 inch)
• Mixing bowls (2)
• Electric mixer (optional)
• Whisk
• Spatula
• Measuring cups and spoons
• Zester (or grater)

Directions for Blueberry-Lemon Coffee Cake

• Preheat oven to 375°F (190°C). Grease your loaf pan with baking spray for effortless cake removal.
• Make the Streusel: In a medium bowl, combine brown sugar, all-purpose flour, whole-wheat pastry flour, softened butter, cinnamon, and salt. Using a pastry cutter or your fingertips, work the ingredients together until crumbly. Set aside.
• Cream Butter and Sugar: In another bowl, cream softened butter and granulated sugar until light and fluffy. This step incorporates air into the batter, producing a light, airy cake. You can use an electric mixer or good old-fashioned elbow grease with a whisk.
• Beat in the Egg: Add the egg and beat well until fully incorporated.
• Dry Ingredients Take Center Stage: In a separate bowl, whisk together all-purpose flour, whole-wheat pastry flour, baking powder, baking soda, and salt. Gradually add the dry and wet ingredients, alternating with the sour cream and water. Mix until just combined, taking care not to overmix.
• Blueberry Bonanza!: Gently fold in the blueberries and lemon zest using a spatula. Don’t be shy with the berries!
• Streusel Time!: Pour the batter into the prepared loaf pan. Sprinkle the reserved streusel topping evenly over the batter.
• Bake to Golden Perfection: Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. The streusel topping should be golden brown and delicious-looking!
• Cool It Down: Let the cake cool in the pan for at least 15 minutes before transferring it to a wire rack to cool completely.

 

Serving and Sides

This Blueberry-Lemon Coffee Cake recipe yields a delightful coffee cake perfect for 8-10 people. It can be enjoyed warm or at room temperature. No side dish is necessary, as this cake is a delightful treat. However, if you’d like to add a touch of elegance, a dollop of whipped cream or a drizzle of lemon glaze wouldn’t hurt!

Conclusion

This blueberry-lemon coffee cake is not just a recipe; it’s a warm hug in cake form. It’s perfect for sharing with loved ones or indulging in a well-deserved solo treat. Its simple ingredients and straightforward instructions make it a recipe anyone can master. So, preheat your oven, put on your favorite tunes, and whip up a batch of sunshine!

FAQ

Can I use frozen blueberries?

Absolutely! Frozen blueberries work just as well as fresh in this recipe. You don’t need to thaw them beforehand, but they may release more liquid as they bake. Toss the frozen berries with a tablespoon of flour before folding them to prevent the batter from becoming too runny.

Can I substitute other fruits for blueberries?

Sure! This recipe is an excellent base for exploring different flavors. Here are some ideas:

• Stone fruits: For a juicy summer twist, swap the blueberries for peaches, plums, or nectarines. Depending on the fruit, you might need to adjust the baking time slightly.
• Cherries: Tart cherries would be a delightful complement to the lemon flavor. Just be sure to pit them before adding them to the batter.
• Apples or pears: Try diced apples or pears for a more autumnal twist. To prevent browning, toss them with lemon juice.

I don’t have whole-wheat pastry flour. Can I use all-purpose flour instead?

Yes, you can use all-purpose flour for the streusel and the cake. The cake will have a slightly different texture but still be delicious.

My cake must be cooked in the center after the recommended baking time. What should I do?

Ovens can vary in temperature. If your cake isn’t cooked through after 60 minutes, tent a piece of aluminum foil over the top to prevent over-browning and continue baking for 5-10 minute intervals, checking for doneness with a toothpick in the center.

How can I store leftover coffee cake?

The coffee cake can be stored at room temperature for up to 2 days or in the refrigerator for up to a week. To prevent it from drying out, wrap it tightly in plastic wrap or store it in an airtight container.

Can I freeze the coffee cake?

Yes, you can freeze the coffee cake for up to 3 months. Let it cool completely, then wrap it tightly in plastic and aluminum foil. Thaw overnight in the refrigerator before serving.