Table of Contents
- Key Takeaways
- Why You’ll Love This Sweet Easy Recipe
- The Perfect Morning Pairing: Coffee + Cake
- From Oven to Table: This Dessert Delivers
- Make It Your Own: Simple Customization Ideas
- Storage Tips to Keep It Fresh
- Final Thoughts from Betty at Betty Cooks
Key Takeaways
This Lemon Blueberry Coffee Cake is a moist, citrusy, and buttery delight layered with juicy blueberries and topped with a sweet crumb. It’s a versatile treat that shines at brunch, teatime, or dessert. This sweet easy recipe combines bright lemon flavor with comforting texture, making it a must-try for bakers of all levels.
Why You’ll Love This Sweet Easy Recipe
If you’re searching for a sweet easy recipe that works for just about any occasion, this is the one to bookmark. The tangy lemon pairs perfectly with plump blueberries, creating a bright and cheerful bite in every slice. The buttery crumb topping gives it a rustic homemade touch that looks impressive but is so simple to pull off. Whether you’re baking for a crowd or just craving something special, this recipe is a delicious win.
The Perfect Morning Pairing: Coffee + Cake
There’s something magical about the aroma of lemon and blueberry wafting through your kitchen while your coffee brews. This coffee cake was made for cozy mornings and weekend brunches. It’s light, tender, and just sweet enough to pair perfectly with your favorite hot beverage. If sweet easy recipes with breakfast potential are your thing, this one’s calling your name.
From Oven to Table: This Dessert Delivers
This isn’t just a coffee cake—it’s a showstopper that steals the spotlight at any table. It’s quick to prepare and even quicker to disappear. Unlike complex desserts, this one doesn’t require any fancy tools or baking expertise. Just a bowl, a whisk, and a sweet easy recipe that delivers bakery-quality results at home. Plus, it’s a great introduction for new bakers looking to impress.
Make It Your Own: Simple Customization Ideas
Love a little crunch? Toss some chopped almonds into the crumb topping. Prefer a different fruit? Swap out blueberries for raspberries or blackberries. You can even make it gluten-free with a 1:1 baking flour substitute. This recipe plays well with variations and is ideal for experimenting with different flavor combinations. It’s one of those sweet easy recipes that’s fun to personalize.
Storage Tips to Keep It Fresh
Store your Lemon Blueberry Coffee Cake in an airtight container at room temperature for up to 3 days. Want to extend its life? Pop it into the fridge for up to a week, or freeze slices for a grab-and-go treat later. It’s a make-ahead champion and one of those sweet easy recipes that keeps on giving.
Final Thoughts from Betty at Betty Cooks
At Betty Cooks, we believe the best recipes are the ones you keep coming back to. This Lemon Blueberry Coffee Cake is one of them. It’s cozy, satisfying, and guaranteed to brighten your table. For more food recipes healthy easy snacks sweet treats and fun food ideas for kids dinner families easy recipes, check out our site and discover your new favorites. Whether you’re baking for family, friends, or just yourself, you’ll fall in love with every bite.
Lemon Blueberry Coffee Cake – Sweet Easy Recipes Delight
Ingredients
For the Crumb Topping
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 1/4 cups all-purpose flour
For the Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- 1 1/2 cups fresh blueberries (or frozen, not thawed)
For the Glaze
- 1 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat oven to 350°F. Grease and flour a 9-inch springform pan.
- Prepare the crumb topping by mixing sugars, cinnamon, salt, melted butter, and flour. Set aside.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt for the cake.
- Cream butter and sugar in a large bowl until light and fluffy. Beat in eggs one at a time.
- Mix in sour cream, lemon juice, vanilla extract, and lemon zest until combined.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Gently fold in blueberries.
- Spread the batter evenly into the prepared pan. Sprinkle crumb topping over the batter.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely in the pan. Mix powdered sugar and lemon juice for the glaze and drizzle over the cooled cake.
Leave a Comment