Indulge in the perfect blend of sweet and tangy with our delightful Blueberry Coffee Cake with Lemon Glaze! This scrumptious cake is not just a treat for your taste buds but also a feast for the eyes, making it an ideal centerpiece for brunch or a cozy afternoon tea. Picture this: a moist, fluffy cake studded with juicy blueberries, all topped off with a zesty lemon glaze that adds a refreshing twist. Whether you're a seasoned baker or a kitchen novice, this recipe is straightforward and rewarding. Get ready to impress your friends and family with a slice of heaven that will have them coming back for more!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 1 cake
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup blueberries
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup sour cream
- 1 tablespoon lemon zest
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together softened butter and sugar using an electric mixer until light and fluffy, about 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in sour cream and lemon zest until fully incorporated.
- Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the fresh blueberries, taking care not to crush them.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is cooling, prepare the lemon glaze by whisking together powdered sugar and lemon juice until smooth.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, drizzle the lemon glaze over the top of the cake, allowing it to naturally run down the sides.
- Let the glaze set for 10-15 minutes before slicing and serving.
Tips
- Fresh Blueberries: For the best flavor and texture, use fresh blueberries. If you only have frozen, make sure to thaw and drain them well to avoid excess moisture in the batter.
- Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature before starting. This helps create a smooth batter and a light, fluffy cake.
- Don't Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to a dense cake, so be gentle when folding in the blueberries too.
- Check for Doneness: Ovens can vary, so start checking your cake a few minutes before the recommended baking time. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Glaze for Extra Flavor: Let the glaze set for a bit before serving to enhance its texture and ensure it doesn’t run off the cake too quickly. You can also drizzle a little extra glaze on individual slices when serving for an extra touch!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 75mg
