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Lemon Blueberry Coffee Cake Recipe
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
Cook Time 45 minutes
Total Time 1 hour
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 9x5-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