Mmmm…Lemon Blueberry Coffee Cake!
One of my favourite flavour combinations is lemon and blueberry. Together, they are the perfect marriage of flavours. I love all things lemony and I wanted to use up some of the blueberries I had from last year so I could restock my freezer with blueberries to come this Summer!
There’s nothing that screams Summer like pulling over on the side of the highway when you see “Blueberries For Sale”! I always admire those who pick blueberries and sell them on the side of the road. Picking blueberries is painstaking work. One lady was telling us about fighting off mosquitoes and how labour-intensive it is to pick all those luscious berries. She told us that once she even came across a mama black bear and bear cub! Humans are not the only ones who love wild blueberries!
With the blueberries I have left from last Summer, I’ve been making jam, sauces, and mostly Lemon Blueberry Coffee Cake. I have had a lot of requests for the cake, so I made FOUR in one week! I made one to serve some out of town visitors, one for a friend, one for a four year old’s birthday party, and one for our Amish neighbours (the husband was in a very bad horse and buggy accident on the highway).
I’ve had many people asking for the recipe for my Lemon Blueberry Coffee Cake, so I figured I should just share it on the blog.
I do have a funny story about the cake. Little One asked me, “Mom, why is this one called coffee cake if there is no coffee in it?”
Good question! I told Little One that growing up, I always knew coffee cake as being a cake that was a cinnamon-flavoured white cake with a crumb topping and white icing drizzled on it, and it was something that the adults would eat with coffee. Though this cake does not have coffee in it, I guess it’s a coffee cake because it’s the kind of cake that goes well with coffee when you’ve got visitors! Either I really know my stuff or I’m good at making things up on the fly.
Lemon Blueberry Coffee Cake
The cake itself is my basic vanilla cake recipe. Blueberries and Summer go hand in hand, but you can use other fruits. This cake batter works well with peaches and blueberries together too! My husband likes a crumble or streusel topping on pies and cakes, so for this recipe I use one.
- 1/2 c butter, softened
- 1 c Greek yogurt, plain/original
- 1 c granulated sugar
- 2 large eggs
- 3 Tbsp freshly squeezed lemon juice
- 2 Tbsp freshly grated lemon zest
- 2 Tbsp vanilla (I use my homemade vanilla instead of vanilla extract)
- 1 1/2 c blueberries, fresh or frozen. If using frozen, thaw and make sure to drain.
- 1 1/2 tsp baking powder
- 2 c all purpose flour
- 1/2 tsp salt
- 1/2 c granulated sugar
- 3/4 c all purpose flour
- 5 Tbsp butter, softened
- 1 c confectioner’s sugar
- 2 Tbsp freshly squeezed lemon juice
- Preheat oven to 350 degrees F.
- Grease 9″ spring form pan.
- Prepare topping by combining sugar, flour and butter in a small bowl and mix until crumbly. Set aside.
- In a large bowl, mix butter and sugar. Beat until smooth. Add vanilla, eggs, and yogurt, and mix well. Add lemon juice and lemon zest, and make sure all ingredients are mixed well.
- In a medium sized bowl, whisk flour, baking powder, and salt.
- Add flour mixture to wet mixture, and mix until combined. Gently fold in blueberries. Do not over combine.
- Pour cake batter into prepared pan. Pour topping over cake batter. Place in oven on middle rack and bake for 45-50 minutes. **NOTE** I baked this cake at a friend’s house once, and it took 60 minutes to bake. Keep in mind, oven temperatures may vary. You can do the toothpick test in the centre of your cake to see if the cake is cooked. If the toothpick comes out clean, cake is done.
- In a small bowl mix confectioner’s sugar and freshly squeezed lemon juice until smooth.
- Remove cake from oven and let cool on rack. Once cake is cooled, remove from cake pan and drizzle icing over top. Enjoy!
Note: There were times when I didn’t have any fresh lemons in my kitchen, and I have used a few drops of lemon extract or even lemon essential oil. The lemon flavour is very pronounced with the lemon essential oil. I actually like it better that way. I really love lemon. My husband prefers a more subdued lemon flavour and likes to have the main star be the blueberries.
This is a super easy cake to make and I’ve even used this cake batter for my Strawberry Rhubarb Cake and Rhubarb Red Currant Cake. Whatever fruits are in season, this cake recipe works well for me all the time.
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