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Blueberry-Lemon Coffee Cake

August 6, 2010

Why is it called coffee cake?  I guess because you have it with coffee, but I prefer titles to actually reference the food, not the pairing.  Something that has bugged me over the years…anyway!

This cake is a great as breakfast or for a mid-afternoon snack.  Fresh CSA blueberries make the cake moist and sweet without being too much.  The lemon adds a nice hint of freshness.  Yum.

Blueberry-Lemon Coffee Cake

Blueberry Lemon Cake, ready to eat!

I adapted this recipe from Cooking Light


  • 1 1/2  cups  all-purpose flour (about 6 3/4 ounces)
  • 1  teaspoon  baking powder
  • 1/4  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 3/4  cup  granulated sugar
  • 6  tablespoons  butter, softened
  • 1  teaspoon  vanilla extract
  • Zest of 1 lemon
  • 2  large eggs
  • 1 1/3  cups  low-fat buttermilk (if you don’t have buttermilk, you can add 4 teaspoons lemon juice or white vinegar to a measuring cup, and fill it up to the 1 1/3 cup mark with milk)
  • Cooking spray
  • 3  cups  fresh blueberries
  • 1/2  cup rolled oats
  • 2  tablespoons sugar


1. Preheat oven to 350°.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, soda, and salt, stirring with a whisk.

3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla, lemon zest, and egg; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.

4. Spoon half of the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries. Spoon remaining batter over the blueberries; sprinkle evenly with remaining 2 cups blueberries. Sprinkle the top evenly with the rolled oats and then with the sugar. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.

Cake chock full o' blueberries

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