Imagine sinking your teeth into a slice of heaven that's not only incredibly delicious but also surprisingly light and refreshing! This Lemon Blueberry Coffee Cake is about to revolutionize your breakfast and brunch game, combining the bright, zesty punch of fresh lemons with the sweet burst of juicy blueberries. Perfect for health-conscious foodies and flavor enthusiasts alike, this recipe proves that healthy eating doesn't mean sacrificing taste. Get ready to wow your family and friends with a coffee cake that's as nutritious as it is mouthwatering!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup blueberries
- 1/4 cup lemon juice
- 1/2 cup Greek yogurt
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well blended.
- In another bowl, mix the granulated sugar and lemon zest. Use a fork or your fingers to rub the zest into the sugar, releasing the lemon oils and enhancing the flavor.
- Add the Greek yogurt, vegetable oil, lemon juice, and eggs to the sugar mixture. Whisk everything together until the mixture is smooth and well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan and spread it evenly with a spatula.
- Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the coffee cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once cooled, slice the coffee cake into squares and serve. Enjoy your Lemon Blueberry Coffee Cake Light!
Tips
- Use fresh, plump blueberries for the best flavor and texture. If using frozen berries, do not thaw them before adding to the batter to prevent color bleeding.
- To prevent blueberries from sinking to the bottom, lightly coat them in a tablespoon of flour before folding into the batter.
- Don't overmix the batter - this can lead to a tough, dense cake. Mix just until the ingredients are combined.
- For an extra lemony kick, you can add a simple lemon glaze on top by mixing powdered sugar with a bit of lemon juice.
- Check the cake's doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Let the cake cool completely before slicing to help it set and make cutting easier.
- Store the coffee cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 5g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 55mg
