Lemon Blueberry Coffee Cake
A delightful lemon blueberry coffee cake that combines zesty citrus flavor with sweet blueberries, perfect for breakfast or brunch. Its moist texture and vibrant flavors make it a crowd-pleaser for gatherings or a cozy weekend treat, offering a bright, fruity twist on classic baked goods.
Ingredients
Instructions
- In a bowl, combine the egg, sugar, lemon juice, and milk; mix well.
- Stir in the biscuit mix just until moistened.
- Fold in blueberries.
- Pour the batter into a greased 9-inch round baking pan.
- Bake at 350°F (175°C) for approximately 25 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using a mix of whole wheat and all-purpose flour instead of Bisquick. You can also substitute Greek yogurt for milk to add creaminess and protein. If you want extra flavor, zest a lemon and add it to the batter, which will enhance the lemony taste. This cake is perfect for breakfast or brunch, much like Grandfather Lee Christmas Fruit Cookies.
Serving Suggestions
This Lemon Blueberry Coffee Cake is delightful on its own but can be enhanced with a simple glaze made from powdered sugar and lemon juice. Serve alongside fresh fruit or a dollop of whipped cream for a special touch. It pairs beautifully with a cup of coffee or tea, making it a perfect choice for brunch or dessert. For more sweet treats, check out Better Than Ever Chocolate Cake.
Storage & Reheating
To store leftovers, wrap the cooled coffee cake tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for up to a week. To reheat, warm individual slices in the microwave for 10-15 seconds or in the oven at 350°F for about 5 minutes until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Blueberry Coffee Cake contains roughly 143 calories, with 2g protein, 30g carbohydrates, and 2g fat. It is a good source of vitamin C (15% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries in this recipe. However, it's best to add them directly from the freezer to prevent them from bleeding into the batter. Just be aware that the baking time might be slightly longer.
How do I know when the coffee cake is done?
The coffee cake is done when it is golden brown and a toothpick inserted into the center comes out clean. Keep an eye on it during the last few minutes of baking to avoid over-baking.
Can I add nuts to this recipe?
Absolutely! Chopped walnuts or pecans can add a nice crunch and flavor. Just fold in about 1/2 cup of nuts along with the blueberries for a delightful variation.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).