Lemon Blueberry Coffee Cake
User Reviews
5.0
6 reviews
Excellent
Lemon Blueberry Coffee Cake
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Lemon Blueberry Coffee Cake topped with a crunchy & lemony crumble is a classic and has many fans including myself.
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Ingredients
Cake
- 3 eggs
- 160 g caster sugar
- ½ teaspoon vanilla paste (or ½ vanilla stick)
- 150 ml vegetable oil
- 250 ml milk
- 350 g all purpose flour (you can replace with self raising flour, in this case, you don’t need the baking powder)
- 1 teaspoon baking powder
- 15 ml lemon's juice (½ lemon)
- 250 g blueberries (medium sized, sharp tasting ones)
Crumble
- 100 g all purpose flour
- 70 g butter (cold)
- 50 g brown sugar
- 1 lemon's zest
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Instructions
Cake
- Preheat the oven at 180° C/360° F.
- Grease a Ø23cm (9") round springform cake tin.
- Beat the sugar, eggs, and vanilla for at least 4-5 minutes until it is pale and fluffy.
- Add milk, lemon juice, and vegetable oil to the mixture and mix for another minute until combined.
- Gradually add the flour and baking powder to the wet mixture, and fold the mixture with a spatula or hand whisk. As of this stage, do not use an electric whisker as it will cause the cake to be denser and less spongy.
- Pour the cake batter into the pan and evenly distribute the blueberries on top of the batter.
- Cover the cake with the crumble and cook it for 50 minutes or until the crumble looks golden brown and fully cooked.
- If you are not sure if the batter is cooked or not, use a toothpick to check if the batter is cooked. Do not open the oven before 30-35 minutes as it will affect the rising of the cake.
- Let the cake cool down for at least 45 minutes before slicing. Do not cover with a cloth at this stage.
Crumble
- Cut the butter into a few cubes and place it in a mixing bowl with the flour and sugar. Rub together with your fingertips until it looks like bread crumbs.
- Add the lemon zest to the mixture.
Equipments used:
Notes
- Make sure your eggs are at room temperature before using them for making the cake as they mix better with batter and rise more easily.
- When adding the dry ingredients to the wet ingredients, do not use an electric whisk as it will cause the cake to be denser and less spongy.
- Make sure to measure the flour correctly using an electronic scale. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife to avoid overfilling the measuring cup.
- If you want to use frozen blueberries for your coffee cake, do not thaw them before adding them to the cake batter.
- Do not open the oven before 30-35 minutes as it will affect the rising of the cake.
Nutrition Information
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Calories
432kcal
(22%)
Carbohydrates
61g
(20%)
Protein
8g
(16%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
9g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
52mg
(17%)
Sodium
82mg
(3%)
Potassium
138mg
(4%)
Fiber
2g
(8%)
Sugar
25g
(50%)
Vitamin A
137IU
(3%)
Vitamin C
4mg
(4%)
Calcium
81mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 61g | 20% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 82mg | 3% |
| Potassium | 138mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 137IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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