Monday, 11 August 2014

Lemon Blueberry Coffee Cake

Tender, moist lemon coffee cake loaded with blueberries crowned with a crunchy, sweet crumb topping and drizzled with a tart lemon glaze. A fun way to change up blueberry muffins.
If  your family loves blueberry muffins then they will love this coffee cake too. It takes blueberries to a whole new level.


  • 2 cups plain flour
  • 11/2 tsp baking powder
  • 1/2 tsp salt
  • 115g butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup whole milk
  • 1 tbsp lemon zest
  • 2 cup blueberries, frozen or fresh
Crumble Topping:
  • 1/2 cup sugar
  • 1/4 cup plain flour
  • 45g butter, melted
  • 1 cup icing sugar
  • 2 tbsp lemon juice

  1. Preheat oven to 350º. Spray a 9-inch springform pan with non-stick cooking spray with flour.
  2. Prepare crumb topping and set aside.
  3. In a small bowl, whisk together flour, baking powder and salt and set aside.
  4. In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk. Mix in lemon zest. Add flour mixture and mix just until combine. Stir in blueberries.
  5. Spread batter evenly into prepared pan. Sprinkle with crumb topping.
  6. Bake at 350º for 45 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool 10 minutes, then run a knife around the edge and remove ring. Drizzle icing on cake. Cool completely before serving. (Unless you're like us and would rather eat it hot even though the cake doesn't cut as well.)
  8. Crumb Topping
  9. In a small bowl, combine sugar, flour, and butter. Mix until mixture is crumbly.
  10. Icing
  11. Whisk together powdered sugar and lemon juice to create a thin glaze.

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