Lemon Blueberry Coffee Cake

Cook Time: 45 minutes

This delightful blueberry lemon cake features a tangy fruit filling, soft lemon cake layers, and a crumbly topping. It's the perfect treat for any occasion!

Ingredients

• Blueberry Filling:
• 2 cups frozen blueberries
• 3 tablespoons white sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1 tablespoon water
• Crumb Topping:
• 1/2 cup all-purpose flour
• 1/2 cup firmly packed light brown sugar
• 1/8 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/4 cup cold unsalted butter, cut into cubes
• Lemon Cake:
• 1 1/2 cups all-purpose flour
• 1/2 cup white sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter
• 1/2 cup buttermilk
• 1 large egg
• 2 tablespoons lemon zest
• 3 tablespoons lemon juice
• 1 teaspoon vanilla extract

Directions

1. In a saucepan over medium heat, combine frozen blueberries, white sugar, and lemon juice. Stir frequently until the blueberries start releasing their juices.
2. Use a potato masher to break up the blueberries. Bring the mixture to a simmer and then reduce the heat to low.
3. In a small bowl, mix cornstarch and water until smooth. Stir this mixture into the blueberry mixture and cook for another 1-2 minutes until it thickens. Set the blueberry filling aside in the refrigerator to cool.
4. For the crumb topping, combine flour, brown sugar, salt, and nutmeg in a food processor. Pulse a few times to mix.
5. Add cold butter cubes to the food processor and pulse until the mixture resembles coarse sand. Transfer the mixture to a bowl and, using your hands, press it into medium to large crumbs. Place in the refrigerator to chill.
6. Preheat the oven to 350F (175C). Line an 8x8-inch square pan with parchment paper, leaving enough overhang on all sides for easy removal later.
7. In the same food processor (no need to clean), combine flour, white sugar, baking powder, baking soda, salt, and nutmeg. Pulse a few times to combine.
8. Add cold butter and pulse several times until the mixture resembles coarse crumbs.
9. In a small bowl, whisk together buttermilk, egg, lemon zest, lemon juice, and vanilla. Add this to the food processor and pulse until the batter comes together, scraping down the sides as necessary. The batter will be lumpy due to the cold butter, which is normal.
10. Pour about 2/3 of the batter into the prepared pan, smoothing it into an even layer.
11. Spread the chilled blueberry filling evenly over the batter.
12. Drop dollops of the remaining batter over the blueberry filling and spread it out to cover most of the filling. It's fine if some of the filling remains uncovered.
13. Sprinkle the crumb topping over the batter, pressing it lightly to help it adhere.
14. Bake in the preheated oven for 45-55 minutes, or until the center of the cake springs back when touched.
15. Allow the cake to cool in the pan for about 10 minutes, then lift it out using the parchment paper and place it on a wire rack to cool completely, about 20 minutes.
16. Once cooled, cut into 12 equal pieces.

Cook's Notes

You can make this cake without a food processor. Simply mix the dry ingredients, cut in the butter by hand, and proceed with the recipe. Feel free to substitute fresh blueberries for frozen ones if preferred.

Nutrition Facts (per serving)

• Calories: 279
• Total Fat: 12g (16% Daily Value)
• Saturated Fat: 7g (37% Daily Value)
• Cholesterol: 46mg (15% Daily Value)
• Sodium: 213mg (9% Daily Value)
• Total Carbohydrate: 40g (14% Daily Value)
• Dietary Fiber: 1g (5% Daily Value)
• Total Sugars: 22g
• Protein: 3g (7% Daily Value)
• Vitamin C: 3mg (3% Daily Value)
• Calcium: 43mg (3% Daily Value)
• Iron: 1mg (7% Daily Value)
• Potassium: 79mg (2% Daily Value)

The Lemon Blueberry Coffee Cake is a beloved recipe that brings together the tartness of lemon, the sweetness of blueberries, and the richness of a buttery crumb topping. This combination makes it an irresistible choice for breakfast or as an afternoon snack. Whether enjoyed with a hot cup of coffee or tea, this cake never fails to brighten up your day. But whats the story behind this tasty treat?

History of Lemon Blueberry Coffee Cake

The origins of coffee cake can be traced back to European baking traditions. Early coffee cakes were often made with simple ingredients like flour, sugar, and butter, with a focus on a light, tender crumb. The addition of fruit, nuts, or spices became popular in the 19th century, especially in Germany and Scandinavian countries. As coffee drinking spread, these cakes became associated with afternoon coffee breaks, a tradition that is still popular today. The inclusion of lemon and blueberry adds a refreshing twist to the classic recipe, giving it a modern appeal while keeping the traditional spirit intact.

Regional Variations and Characteristics

While the Lemon Blueberry Coffee Cake is popular in the United States, coffee cake itself is enjoyed worldwide, and regional variations abound. For example, in Scandinavia, the cake might include cardamom or cinnamon, giving it a spicy warmth. In the United Kingdom, it could be a more straightforward, buttery cake. The American version, like the one here, often features fruit fillings such as berries, apples, or peaches, and is sometimes topped with a crumbly streusel. The combination of blueberries and lemon is particularly loved for its balance of sweet and tart, offering a refreshing flavor that contrasts with the rich cake base.

How It Differs from Similar Cakes

At first glance, the Lemon Blueberry Coffee Cake may seem similar to other fruit-based cakes like blueberry muffins or lemon cakes. However, what sets it apart is its specific preparation and structure. The coffee cake typically has a denser crumb, often with a moist filling and a crumb topping, which makes it less airy than a muffin. The streusel topping, which is a key feature, offers a satisfying crunch that contrasts with the soft, fruity interior. Furthermore, the addition of buttermilk to the batter gives the cake a rich, tender texture that is different from the fluffier consistency found in other cake varieties. Unlike a traditional lemon cake, which might focus on the citrus flavor, this coffee cake balances the lemon with the sweetness and juiciness of blueberries.

Where It Is Typically Served

Lemon Blueberry Coffee Cake is most commonly served as a breakfast or brunch item, but it can also make an excellent dessert or snack. It is often featured at weekend gatherings, holiday celebrations, and casual get-togethers, offering an easy yet indulgent way to start the day. The combination of fruit and cake makes it a versatile dish that pairs perfectly with coffee, tea, or fresh juices. In some households, it may even make an appearance as a birthday cake or a sweet addition to a potluck event.

Interesting Facts

• The term "coffee cake" doesn't always mean the cake is flavored with coffee. It refers to cakes that are traditionally served with coffee.
• The blueberries used in the recipe can be either fresh or frozen, though frozen blueberries often provide a juicier filling due to their higher moisture content.
• Adding lemon zest and juice enhances the cake's flavor, making it more aromatic and zesty. Lemon is also known for its ability to balance out sweetness and add freshness to baked goods.
• Blueberries are packed with antioxidants, which are known for their health benefits, making this cake a slightly healthier indulgence.
• The crumb topping can be customized by adding nuts, such as walnuts or almonds, for extra texture and flavor.

Conclusion

Whether youre a seasoned baker or just someone looking for a simple yet delicious cake to serve with morning coffee, Lemon Blueberry Coffee Cake offers the perfect balance of flavor and texture. Its history, versatility, and bright taste make it a delightful addition to any kitchen. Try it out the next time you want to surprise your guestsor yourselfwith something special!

FAQ about Lemon Blueberry Coffee Cake

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