Delicious Blueberry-Lemon Coffee Cake Recipe
In this recipe article, I will be sharing with you a delightful Blueberry-Lemon Coffee Cake Recipe. This recipe is designed to tantalize your taste buds with the sweet and tangy flavors of blueberries and lemon. As a barista, I know that coffee and pastries go hand in hand, and this cake is no exception. It is perfect for pairing with your morning cup of joe or as an afternoon snack.
As you sink your teeth into every bite of this cake, you’ll enjoy the tender, moist lemon cake loaded with fresh blueberries. To top it off, we’ll make a scrumptious lemon glaze and a creamy blueberry cream cheese which will elevate the flavors to another level.
What’s more, this recipe is versatile enough that it can be adjusted to meet whatever dietary needs you may have. Whether you follow a gluten-free diet or prefer to use almond milk instead of regular milk, there are countless substitutions and variations that can accommodate your preferences.
So, without further ado, let’s go over the ingredients and instructions for this delectable Blueberry-Lemon Coffee Cake Recipe!
Why You’ll Love This Recipe
If you’re looking for a coffee cake recipe that is perfect for any occasion, then I highly recommend trying this Blueberry-Lemon Coffee Cake Recipe. There are so many reasons why you’ll love it, but here are just a few that make it stand out:
First, the combination of blueberries and lemon is simply divine. The fresh burst of blueberries brings a fruity sweetness to every bite, while the tangy notes from the lemon peel and juice balance out the flavors perfectly. It’s like having a summer picnic in your mouth.
Secondly, this coffee cake recipe is incredibly easy to make. With simple ingredients like granulated sugar, all-purpose flour, baking powder, salt, and butter – plus the addition of nonfat milk and vanilla extract – you’ll be amazed at how quickly everything comes together. And with just 20 minutes of prep time and about 45 minutes in the oven at 350 degrees Fahrenheit, you’ll have a beautiful dessert in no time.
Thirdly, this Blueberry-Lemon Coffee Cake Recipe is versatile enough to accommodate different dietary restrictions. If you prefer gluten-free options, simply swap in gluten-free flour instead of all-purpose flour. If you’re watching your dairy intake, consider using margarine instead of butter or using sour cream instead of cream cheese in the topping.
Finally, this coffee cake recipe is perfect for entertaining or serving as a nice treat after a meal. Not only does it taste fantastic, but its stunning presentation with its beautiful yellow cake loaded with fresh blueberries and finished off with a zesty lemon glaze is guaranteed to delight your guests.
So if you want to enjoy a tender and moist lemon-blueberry coffee cake loaded with fruit-flavored goodness that will have everyone coming back for more, try this Blueberry-Lemon Coffee Cake Recipe today!
Ingredient List
Before starting to bake this luscious coffee cake, assemble all necessary ingredients. You need:
- 2 cups reduced-fat baking mix
- 3/4 cup nonfat milk
- 1/4 cup softened margarine
- 1 egg
- 1 tablespoon grated lemon peel
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 2 cups fresh blueberries, rinsed and dried
For the Crumb Topping,
– 1/4 cup granulated sugar
– 1/4 cup all-purpose flour
– 3 tablespoons unsalted butter, melted
For the Lemon Glaze,
– 1/2 cup granulated sugar
– juice of one lemon
Also, make sure to have the following on hand:
– Baking powder
– Vanilla extract
– Butter (melted and unsalted)
– Salt
With these ingredients at your disposal, you are only a few steps away from creating a coffee cake that is full of zest and tanginess.
The Recipe How-To
Now that we have discussed the ingredients needed for this delectable Blueberry-Lemon Coffee Cake, it’s time to move on to the exciting part – making the cake! This recipe is straightforward to follow, and I’m excited to share with you exactly how to make this perfect cake.
Step 1: Preheat the Oven
The first step in making this Blueberry-Lemon Coffee Cake is to preheat your oven to 350 degrees F. It’s essential to preheat the oven before you start baking to ensure that your cake bakes evenly.
Step 2: Prepare the Cake Batter
In a medium mixing bowl, combine two cups of reduced-fat baking mix, three-fourth cups of granulated sugar, and one tablespoon of lemon peel. Mix it well until there are no lumps. After that, add in one cup of nonfat milk and two teaspoons of vanilla extract. Mix everything until all ingredients are nicely combined. Then add in two cups of fresh blueberries and gently fold them into the batter.
Step 3: Bake the Cake
Pour your cake mixture into a greased 9-inch baking pan or mold. Evenly sprinkle some granulated sugar over the top of the batter. Place it in the oven and bake for approximately 45-50 minutes. You can check if your cake is ready by inserting a toothpick into the center of the cake; if it comes out clean, your cake is done!
Step 4: Cool & Serve
Take the pan out from the oven and allow it to cool down for at least 10-15 minutes before serving. You can serve this delicious Blueberry-Lemon Coffee Cake as is or pair with freshly brewed hot coffee or tea.
This recipe makes one flavorful Blueberry-Lemon Coffee Cake which is perfect for sharing with friends and family during gatherings or enjoying as a treat for yourself.
Substitutions and Variations
As a barista and experienced cook, I know that sometimes you don’t have all the ingredients for a recipe or maybe you want to switch things up a little. For this Blueberry-Lemon Coffee Cake recipe, there are several substitutions and variations that you can try.
Firstly, instead of using the reduced-fat baking mix, you can use all-purpose flour mixed with some baking powder (1/2 teaspoon per cup of flour) and salt (1/4 teaspoon per cup of flour). This will make your cake a little fluffier and lighter than using the baking mix.
If you’re looking for a dairy-free option, you can substitute the margarine and nonfat milk for vegan alternatives such as coconut oil and almond milk. You can also use gluten-free flour if you or someone you’re serving is gluten intolerant. Betty Crocker makes an excellent gluten-free cake mix that would work great for this recipe.
For those who love nuts in their cakes, you can add chopped almonds to the batter for a crunchier texture. Or, if you’re not a fan of blueberries, you can swap them out for any other fruit of your choice such as strawberries or frozen mixed berries.
To make your cake extra lemony, add some lemon extract along with the vanilla extract. You could also substitute the lemon peel with orange peel to give your cake a different twist.
If you want to make this recipe into Blueberry-Lemon Coffee Cake Muffins instead of a whole cake, use a muffin tin instead of a cake pan and divide the batter evenly between 12 muffin cups. Bake in a preheated oven at 375 degrees Fahrenheit for 20-22 minutes or until golden brown on top.
These variations and substitutions are just some ideas to get your creative juices flowing. Don’t be afraid to experiment with different types of fruit, flavors or textures to create your perfect Blueberry-Lemon Coffee Cake.
Serving and Pairing
Ah, nothing makes me happier than seeing my customers enjoying my creations. And let me tell you, this blueberry lemon coffee cake is something special. To really get the most out of this recipe and impress your guests, I’ve got some great serving and pairing ideas for you.
First things first, let’s talk about how to serve it. This coffee cake is best served warm, fresh out of the oven – trust me on this one. While it’s still hot, top it with a generous dollop of blueberry cream cheese or lemon glaze to really bring out those flavors. As it cools, those sugary glazes will soak beautifully into the moist crumb and every bite is sure to wow your taste buds.
As for pairing, well it may be called a coffee cake but there are plenty of options outside of just a cup of joe. Its blueberry and lemon notes make it a perfect dessert treat with a cold glass of lemonade or iced tea on a warm summer day. If you prefer something a little more boozy, try pairing it with a crisp white wine or even a pop of champagne for something truly special.
And if you’re feeling adventurous, why not try using my recipe as the base for other desserts? Slice it thin and spread some buttercream in between for an irresistible layered cake, or crumble it over your favorite ice cream flavor for a little indulgent add-on.
However you choose to serve and pair this delightful treat, I guarantee that every one will find joy in each bite. Bon appétit!
Make-Ahead, Storing and Reheating
As a barista, I understand that time is precious, and this blueberry-lemon coffee cake recipe can be made ahead of time, stored, and reheated for future enjoyment. Whether you’re preparing it for a brunch or just want to enjoy a sweet treat just because you can, this make-ahead and storage guide has got you covered.
When it comes to make-ahead preparation, you can prepare the cake mix up to two days in advance. However, avoid adding fresh blueberries until the day of baking to prevent them from sinking at the bottom of the cake.
For storing purposes, wrap the cooled cake in plastic wrap or aluminum foil and store in an airtight container at room temperature for up to 2-3 days. You can also refrigerate the cake in an airtight container for up to one week or freeze for up to three months.
When it comes to reheating techniques, there are two options; microwave or oven reheating. For the microwave method, slice a portion of the cake and heat it on high for 15 seconds or until warm. If using the oven method, preheat the oven at 350 degrees F, place slices on a baking sheet, and reheat for about 10 minutes.
The lemon glaze can be prepared ahead of time and stored in an airtight container in the refrigerator for up to three days. When ready to serve, bring it out and stir before topping up slices with desired quantity.
Remember not to leave your reheated coffee cake unattended as it may burn quickly. So savor every bite of this moist lemon-blueberry dessert packed with juicy fresh blueberries bursting in flavor.
Tips for Perfect Results
To create the perfect Blueberry-Lemon Coffee Cake recipe, there are a few tips to keep in mind. As a barista, I have learned some tricks and recommendations that can help make your cake moist, fluffy and packed with flavor.
Firstly, it’s important to use fresh blueberries for this recipe. Fresh blueberries will give the cake that delicious burst of sweetness with every bite. If fresh blueberries aren’t available, frozen ones can be used as an alternative, but make sure to allow them to thaw completely and pat dry them before using.
Secondly, it is recommended to evenly distribute the blueberries throughout the batter to ensure that each slice has enough blueberries in it. You can do this by sprinkling half of the blueberries on top of the first layer of batter in the pan and then adding another layer on top with the remaining ones.
Thirdly, baking powder is essential to creating a fluffy texture for the cake. Make sure to check that your baking powder is not expired before using it for this recipe. Also, when combining it with other dry ingredients such as flour or salt, make sure to sift them together to avoid lumps in your batter.
Fourthly, using room temperature ingredients like eggs and cream cheese when making the batter aids in ensuring all ingredients are mixed evenly without overtaxing the batter. The easy-to-mix batter will contribute to a tender and moist lemon cake loaded with juicy blueberries.
Lastly, after baking for 45-50 minutes at 350 degrees Fahrenheit while covering it with aluminum foil halfway through the baking process, leave ten extra minutes in the oven. This additional time allows for even baking throughout and ensures that they’re not too moist inside.
By following these tips and recommendations, you’ll be able to create an absolutely delightful Blueberry-Lemon Coffee Cake perfect for pairing with your favorite coffee or tea!
Bottom Line
In conclusion, this blueberry-lemon coffee cake recipe is a perfect addition to your morning routine or can be served as a delightful dessert. It’s a gluten-free and easy to make cake loaded with fresh blueberries and moist lemon flavor. The combination of the lemon glaze and blueberry cream cheese coffee cake makes every bite worthwhile. With the help of the detailed ingredient list and instructions provided in this article, anybody can prepare this delicious treat in no time.
Whether you are a beginner or seasoned baker, this recipe is sure to impress your friends and family. The key to getting the best results is to follow the tips and recommendations provided in this article, such as using fresh ingredients, preheating the oven to 350 degrees F, knowing how to store and reheat leftovers properly, and experimenting with different substitutions and variations.
In summary, this blueberry-lemon coffee cake recipe is a must-try for anyone craving something sweet and tangy. It’s versatile enough to be served at any time of day and any occasion; whether it’s a lazy Sunday morning brunch or an elegant dinner party dessert. So what are you waiting for? Get your apron on, fire up your oven, gather all the ingredients, and let’s bake an irresistible blueberry-lemon coffee cake together!
Blueberry-Lemon Coffee Cake Recipe
Ingredients
For the Streusel
- 3 tablespoons all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon margarine or 1 tablespoon butter
For the Cake
- cooking spray
- 2 cups reduced-fat baking mix
- 1/3 cup granulated sugar
- 2 teaspoons grated lemon peel
- 3/4 teaspoon ground cinnamon
- 3/4 cup nonfat milk
- 1/4 cup egg beaters egg white
- 1 teaspoon vanilla extract
- 1 cup blueberries
Instructions
- Streusel: Preheat oven to 400°F Mix flour and 3 tablespoons sugar in small bowl. Cut in Fleischmann's with pastry blender or 2 forks until mixture resembles coarse crumbs; set aside.
- Cake: Spray 8x8-inch baking dish with cooking spray. Combine baking mix, 1/3 cup sugar, lemon peel and cinnamon in large bowl. Add milk, Egg Beaters and vanilla; stir just until blended. Gently stir in blueberries. Pour into prepared dish; Bake 30 minutes, or until wooden pick inserted in center comes out clean. Cool slightly. Cut into 9 squares to serve.
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