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Blueberry Lemon Coffee Cake

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A delightful coffee cake bursting with fresh blueberries and zesty lemon, perfect for brunch or a cozy coffee break.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh blueberries
  • Zest of 1 lemon
  • Juice of 1 lemon

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the milk, lemon zest, and lemon juice.
  5. Whisk together the flour, baking powder, baking soda, and salt.
  6. Combine the dry ingredients with the wet mixture until combined.
  7. Fold in the blueberries gently.
  8. Pour the batter into the prepared cake pan and spread evenly.
  9. Bake for about 35-40 minutes or until a toothpick comes out clean.
  10. Cool slightly before serving.

Notes

Store leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate for a week.

Nutrition

Find it online: https://ameliasweets.com/2026/06/30/blueberry-lemon-coffee-cake/