There’s nothing I love more than a nice, hot coffee drink paired with an amazing baked good for breakfast. Or anytime of day really. Especially the kind of days we’ve had. Cold, windy, rainy days that chill you to the bone. Makes you want to stay in and never leave the house.
My mom (the pro-baker) paid me the best compliment when I shared this with her. She said, “if this was at Starbucks I would order it again and again”. Say what?!
I recommend using frozen blueberries when making this. It will save you a bit over fresh and you can enjoy it any time of the year! If I remember, I will measure them out into a bowl that goes in the fridge overnight. If I don’t remember, then I measure out into a shallow bowl and leave on the counter for a couple hours mixing up occasionally (so the berries underneath have a chance to thaw up top).
I try try to get all my prep work done first, so I will zest my lemon with a microplane before juicing it. Also will make the streusel to get all the messy parts done.
Then I measure out the dry ingredients and whisk them together so that it’s all ready to go when needed.
Now if you’re like me, and always forget to take out the butter in advance, don’t be afraid to use the micro for it. Be careful not to melt it down completely. I find that if I leave it in the wrapper I watch it better. Typically, a quick 15 seconds gets the butter soft but not liquified. This makes it better to whip up with the sugar.
Then you’ll want to drop the mixer speed down to add the dry ingredients. Unless, of course, you want to clean flour off everything in a 10 ft vicinity of your mixer. Cause that’s always fun! 😉
After you’ve mixed in the cream, add the blueberries and fold into the batter by hand. Try not to smash the berries.
Next add batter to a buttered and floured pan and top evenly with streusel. Most of the time I’ve used a spring-form pan but also have made using 4 mini loaf pans.
And bake until an inserted cake tester or toothpick comes out clean and cake is golden brown on top.
Then it’s the hard part. Waiting for it to cool before cutting into it and eating!
This would be great for Christmas morning. I’d make it the night before to allow it to cool overnight. Then open presents, make some coffee, and serve up!
Blueberry Lemon Coffee Cake
1/2 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2″ pieces
1/4 cup (1/2 stick) unsalted butter, room temperature, plus more for pan
3/4 cup sugar
1 1/2 cups all-purpose flour, plus more for pan
2 teaspoons baking powder
3/4 teaspoons kosher salt
1 lemon, zested and juiced (approx. 3 tbsp of each)
1 large egg
2 teaspoons vanilla extract
1/2 cup heavy cream
2 1/2 cups fresh (or frozen, thawed) blueberries
Whisk sugar, flour, cinnamon, nutmeg, and salt in a medium bowl. Add butter and rub in with your fingers until mixture comes together in large clumps. Set aside.
Preheat oven to 350°. Butter and flour a 9″-diameter springform pan*. Whisk baking powder, salt, and 1 1/2 cups flour in a medium bowl.
Using an electric mixer on high speed, beat sugar and 1/4 cup butter until very light and fluffy, about 5 minutes. Mix in lemon zest. Beat in egg and vanilla just to combine, about 2 minutes. Reduce speed to low and gradually add half of dry ingredients, then add lemon juice, and add remaining half of dry ingredients, mix just to combine. Next add the cream and mix just to combine. Gently fold in blueberries. Scrape batter into prepared pan, smooth top, and evenly sprinkle topping over.
Bake until top is golden brown and a cake tester inserted into the center comes out clean, 60-70 minutes. Transfer pan to a wire rack and let cool before unmolding and serving.
*Can also use loaf pan, I’ve made 4 mini loaves from this recipe.