Lemon Blueberry Coffee Cake
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4.2
21 reviews
Good
Lemon Blueberry Coffee Cake
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Lemon Blueberry Coffee Cake makes a delicious breakfast in bed for that special person in your life! Elevate traditional coffee cake base with a ton of lemon zest. Then once the batter is poured into the pan, dollop Bonne Maman Wild Blueberry Preserves in for blueberry goodness. Sprinkle on the crumbly pecan streusel topping, then bake until golden brown. This simple coffee cake makes a delicious Mother's Day breakfast or a brunch centerpiece.
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Ingredients
Coffee Cake
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 ½ tablespoons lemon zest about 2 lemons worth
- ½ cup plain greek yogurt nonfat or whole fat OK
- 2 eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 10 tablespoons Bonne Maman Wild Blueberry Preserves
Streusel Topping
- 6 tablespoons dark brown sugar
- ½ cup pecans roughly chopped
- 1/3 cup all-purpose flour
- 4 tablespoons unsalted butter cold and cut into ½” cubes
- 1 teaspoon pure vanilla extract
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Instructions
Make the Streusel Topping
- In a medium-sized glass bowl, combine the brown sugar, flour and chopped pecans.
- Using a fork, mix the ingredients together until they’re incorporated.
- Add in the ½” cubes of chilled butter and the vanilla, using a pastry blender (or the same fork) to combine the mixture until it’s the texture of wet sand.
- When the streusel is the correct texture, pop the bowl in the refrigerator until time to bake.
Make the Coffee Cake
- Preheat the oven to 350°F.
- Spray a 9” round cake pan with nonstick cooking spray, and set aside.
- Sift the flour, baking powder, baking soda and salt into a large bowl. Set aside.
- In a separate bowl, cream the softened butter and sugar together using a hand mixer.
- Add the lemon zest, yogurt and eggs to the mixture, and blend until smooth.
- Slowly sprinkle the dry ingredients into the wet ingredients, mixing until just combined.
- Pour the batter into the prepared round cake pan.
- Using a tablespoon measure, dollop the Bonne Maman Wild Blueberry Preserves on top of the batter. (I like to space mine out, as we’re going to incorporate the blueberry preserves into the batter using a knife.)
- Run a butter knife through the preserves, swirling them into the batter. (You can do as much or as little of this as you'd like. I recommend trying to swirl evenly, so every bite can feature some blueberry goodness.)
- Sprinkle the cold streusel topping on top of the batter, and transfer the cake pan to the preheated oven.
- Bake 45-55 minutes, or until an inserted toothpick comes out clean.
- Remove from the oven, cool, and remove from the cake pan, then serve slightly warm or at room temperature with your favorite breakfast beverage.
Notes
- Adapted from my Vanilla Bean Coffee Cake Muffins recipe.
Nutrition Information
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Serving
1g
Calories
447kcal
(22%)
Carbohydrates
54g
(18%)
Protein
7g
(14%)
Fat
24g
(37%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
11g
Cholesterol
93mg
(31%)
Sodium
196mg
(8%)
Fiber
2g
(8%)
Sugar
29g
(58%)
Nutrition Facts
Serving: 19" round coffee cake
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 447kcal | 22% |
| Carbohydrates | 54g | 18% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 11g | 65% |
| Cholesterol | 93mg | 31% |
| Sodium | 196mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
21 reviews
Good
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