Lemon Blueberry Coffee Cake

This Lemon Blueberry Coffee Cake loaf is the perfect blend of tangy, sweet, and crumbly goodness, making it an instant favorite for breakfast, dessert, or anytime snacking. Bursting with fresh blueberries and a hint of lemon zest, every bite is moist, flavorful, and perfectly balanced. Best of all, it’s incredibly easy to make with simple ingredients you likely already have in your kitchen. Whether you’re treating yourself or sharing with friends, this delightful loaf will quickly become your go-to recipe for something sweet yet satisfying.

Why You’ll Love This Lemon Blueberry Coffee Cake

• Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for bakers of all levels.
• Bursting with Flavor: The combination of tangy lemon and sweet blueberries creates a deliciously balanced treat.
• Moist and Tender: Every slice is soft, fluffy, and packed with juicy blueberries in every bite.
• Versatile Treat: Enjoy it as a breakfast loaf, a midday snack, or a dessert that pairs perfectly with coffee or tea.
• Bakery-Style Crumb Topping: The buttery, cinnamon-spiced crumb topping adds a delightful crunch and sweetness.
• Kid-Friendly: It’s a family favorite that both kids and adults will love.
• Customizable: Easily adapt with your favorite berries or a drizzle of glaze for an extra touch.

This loaf is the perfect blend of simplicity and indulgence, making it a recipe you’ll want to bake again and again!

Swaggy Eats

Lemon Blueberry Coffee Cake

A moist and flavorful Lemon Blueberry Coffee Cake loaf topped with a buttery crumb topping, perfect for breakfast, dessert, or anytime snacking!

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 10 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 260

Ingredients Method

Ingredients

  

For the Cake:

• 1½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• 1 cup blueberries fresh or frozen
• ⅓ cup melted butter
• ⅔ cup milk
• 1½ tsp baking powder
• ½ tsp lemon extract
• ½ tsp sea salt

For the Crumb Topping:

• ¾ cup all-purpose flour
• ¾ cup brown sugar
• ¼ cup melted butter
• 1 tsp ground cinnamon
• ⅛ tsp nutmeg

Method

 

Prepare the Cake Batter:

1. Preheat the oven to 350°F and grease a 9×5-inch loaf pan
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt
3. Add the milk, melted butter, vanilla extract, and lemon extract to the dry ingredients. Mix until combined.
4. Gently fold in the floured blueberries to evenly distribute them throughout the batter.

Prepare the Crumb Topping:

1. In a medium bowl, combine the flour, brown sugar, and cinnamon.
2. Add the melted butter and mix with a fork until crumbly in texture.

Assemble the Loaf:

1. Pour the batter into the prepared loaf pan and spread it evenly. 8. Sprinkle the crumb topping generously over the batter.

Bake:

1. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
2. Cool and Serve: Allow the loaf to cool in the pan for about 10 minutes

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