Lemon Blueberry Coffee Cake Recipe
Ingredients
For this delicious Lemon Blueberry Coffee Cake you’ll need: 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup unsalted butter, 1 1/2 cups granulated sugar, 2 large eggs, 2 teaspoons vanilla extract, 1/2 cup plain Greek yogurt, 2 teaspoons freshly squeezed lemon juice, 2 tablespoons freshly grated lemon zest, 1 cup fresh or frozen blueberries, and for the topping: 1/2 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 cup cold butter, and 1/2 cup chopped walnuts.
Instructions
Preheat the oven to 350°F. Grease a 9-inch springform pan and set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, and then the vanilla, Greek yogurt, lemon juice, and lemon zest and mix until fully incorporated. Add the dry ingredients to the wet and mix until just combined. Gently fold in the blueberries. Transfer the batter to the prepared springform pan and spread evenly. To make the topping, mix the flour, sugars, and cinnamon in a medium bowl. Cut in the cold butter with a fork until the mixture resembles course crumbs. Stir in the walnuts. Sprinkle the topping over the batter. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes before transferring to a cooling rack. Enjoy!
Nutrition
This Lemon Blueberry Coffee Cake contains approximately 590 calories per serving. It’s a great source of carbohydrates, with 46g, and provides 8g of protein, 20g of fat, and 5g of dietary fiber. The cake is also a good source of vitamin C and calcium. So, you can enjoy a delicious slice of this coffee cake guilt-free!
Tips and Tricks
This Lemon Blueberry Coffee Cake is a great way to start your day and it’s sure to be a hit with family and friends. Here are a few tips and tricks for making the perfect cake:
- If using frozen blueberries, make sure to rinse them under cold water and then dry them with a paper towel. This will help prevent the cake from turning an unappetizing grey color.
- For a lighter cake, you can substitute 1/2 cup of the all-purpose flour with 1/2 cup of whole wheat flour.
- If you don’t have Greek yogurt on hand, you can substitute with 1/2 cup of sour cream.
- If you prefer a less sweet cake, you can reduce the amount of sugar in the topping.
- If you’re not a fan of walnuts, you can substitute with any other type of nut.
- If you prefer a stronger lemon flavor, you can add an additional teaspoon of lemon zest.
Serving Suggestions
This Lemon Blueberry Coffee Cake is delicious served on its own, with a dollop of whipped cream or Greek yogurt. It’s also great with a cup of coffee or tea. If you’re feeling adventurous, you can try pairing it with a scoop of vanilla ice cream and a drizzle of honey. The possibilities are endless!
Making Ahead
This Lemon Blueberry Coffee Cake is perfect for making ahead of time. Simply prepare the cake as instructed and allow it to cool completely. Once cooled, wrap it tightly in plastic wrap or place in an airtight container and store in the refrigerator for up to 5 days. To serve, let the cake sit at room temperature for 30 minutes before serving. Enjoy!
Conclusion
This Lemon Blueberry Coffee Cake is the perfect way to start your day. It’s packed with flavor, has a light and fluffy texture, and is sure to be a hit with family and friends. Plus, it’s easy to make and can be made ahead of time for stress-free entertaining. So, why not give this delicious cake a try? You won’t be disappointed.
Post a Comment for "Lemon Blueberry Coffee Cake Recipe"