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- 1 cup fresh blueberries - ½ cup unsalted butter, softened - Zest of 1 lemon - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - ½ cup sour cream - 2 tablespoons lemon juice To make this coffee cake shine, fresh ingredients are key. The blueberries add a burst of sweetness. I always prefer using fresh blueberries. They give a better flavor than frozen ones. The butter should be softened to blend well. The zest from the lemon brings a bright, tangy taste. For dry ingredients, I use all-purpose flour. It gives the cake structure. Baking powder and baking soda help it rise. The salt balances the sweetness and enhances flavors. When it comes to wet ingredients, sugar adds sweetness and moisture. Eggs bind the batter together. Vanilla extract brings warmth and depth. Sour cream keeps the cake moist and adds a slight tang. Lastly, lemon juice adds that fresh citrus zing. Gather these ingredients, and you are ready to bake a delicious blueberry lemon coffee cake! - Preheat your oven to 350°F (175°C). - Grease and flour a 9-inch round cake pan. Start by preparing your oven. This step ensures even baking. Greasing and flouring the cake pan helps the cake come out easily. - Whisk together dry ingredients. - Cream butter and sugar. In a medium bowl, whisk the flour, baking powder, baking soda, and salt. This mix helps the cake rise. Next, in a large bowl, cream the softened butter and sugar until it feels fluffy. This will add air and lightness to your cake. Add the eggs one at a time. Mix well after each egg. Then, stir in vanilla extract, lemon zest, and lemon juice for flavor. - Combine wet and dry ingredients. - Fold in blueberries. - Bake for 35-40 minutes. Now, mix half of your dry ingredients into the butter mixture. Add sour cream next, followed by the rest of the dry mix. Be careful not to overmix. Gently fold in the fresh blueberries. This step adds a burst of flavor. Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes. Check with a toothpick. If it comes out clean, your cake is ready! Let it cool before drizzling with icing. To get the best texture, avoid overmixing the batter. Overmixing makes the cake dense. You want it light and fluffy. Use room temperature ingredients. This helps them mix well together. To boost the flavor, add more lemon zest. The zest gives a bright taste. You can also opt for organic blueberries. They taste better and are healthier. For a lovely presentation, serve with fresh blueberries. They add color and freshness. Drizzle icing on top for an appealing finish. It makes the cake look fancy and inviting. {{image_2}} You can easily change some ingredients for a new twist. Try using Greek yogurt instead of sour cream. This swap adds more protein and makes the cake moist. If you want a different flavor, substitute almond extract for vanilla. This will give your cake a sweet, nutty taste. To enhance the taste, add a hint of cinnamon to the batter. It pairs well with blueberries and lemon. You can also experiment with other berries, like raspberries or blackberries. Mixing berries can create fun new flavors. If you need gluten-free options, use a gluten-free flour blend. This allows anyone to enjoy the cake without worry. For vegan alternatives, replace the eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. You can also use a plant-based yogurt instead of sour cream. These simple swaps make your cake friendly for everyone. To keep your blueberry lemon coffee cake fresh, store it properly. - Room temperature storage: Place the cake in an airtight container. It lasts well for up to 2 days. If you like it warm, just heat a slice in the microwave for a few seconds. - Refrigeration tips: If you need to store it longer, refrigerate it. Wrap the cake in plastic wrap and place it in an airtight container. It can stay fresh for about a week in the fridge. You can freeze this cake if you want to save some for later. - How to freeze the coffee cake: Allow the cake to cool completely. Wrap it tightly in plastic wrap, then in aluminum foil. This helps prevent freezer burn. - Best practices for thawing: To thaw, move the cake to the fridge overnight. If you’re in a hurry, you can leave it at room temperature for a few hours. Knowing how long the cake lasts helps you enjoy it at its best. - Ideal consumption time frame: For the best flavor, eat the cake within 2-3 days at room temperature. In the fridge, enjoy it within a week. If frozen, it stays good for up to 3 months. - Signs of spoilage: Look for mold or an off smell. If the cake feels dry or hard, it's best to toss it away. Yes, you can use frozen blueberries for this recipe. Just be aware that they may release more juice during baking. This can make the cake a bit moister. If you use frozen berries, bake it a little longer. Start checking for doneness at the 40-minute mark. To check if the cake is done, use the toothpick test. Insert a toothpick into the center of the cake. If it comes out clean, the cake is ready. If there is batter on the toothpick, bake it a bit longer. Yes, you can double this recipe. Just remember to adjust the baking time and use a larger pan. A 9x13-inch pan works well for a doubled batch. Check the cake for doneness around the 50-minute mark to avoid overbaking. This blog post guided you through making a delicious coffee cake. We covered the necessary fresh and dry ingredients, along with step-by-step instructions for baking. You learned tips for perfect texture and flavor, variations for creativity, and how to store leftovers. Now, you can bake confidently and enjoy a tasty treat any time. Experiment with flavors and share your success with friends. Baking should be fun, so enjoy every bite!

Blueberry Lemon Coffee Cake Bakery

Indulge in the heavenly taste of Blueberry Lemon Coffee Cake Delight! This easy recipe combines fresh blueberries with a zesty lemon twist for the perfect dessert or brunch treat. Discover the simple steps to create a moist, fluffy cake topped with creamy icing that will impress your family and friends. Ready to bake? Click through now to explore the full recipe and enjoy a slice of bliss!
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Ingredients
  

1 cup fresh blueberries

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup sour cream

Zest of 1 lemon

2 tablespoons lemon juice

½ cup powdered sugar (for icing)

2 tablespoons milk (for icing)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

        Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract, lemon zest, and lemon juice.

          Mix in half of the dry ingredients, followed by the sour cream, then add the remaining dry ingredients until just combined. Be careful not to overmix.

            Gently fold in the fresh blueberries into the batter.

              Pour the batter into the prepared cake pan and smooth the top with a spatula.

                Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.

                  Once baked, let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

                    For the icing, whisk together the powdered sugar and milk until smooth. Drizzle over the cooled cake.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8-10

                        - Presentation Tips: Serve warm or at room temperature, garnished with additional fresh blueberries and a sprinkle of lemon zest on top for a delightful finish.