Lemon Blueberry Coffee Cake

Lemon Blueberry Coffee Cake


When I think of coffee cake, I think of sunshiney spring afternoons and floral china, with dainty tea cups and freshly baked treats in gorgeous pastel colours. My mom used to have her friends over for tea when I was a girl, and I remember one particular occasion when she served lemon blueberry cake, and it was one of the favourite things I've ever eaten. It should have been sickeningly sweet, but it was just sweet enough, and it should have been too tart, but it was just tart enough. This cake won my heart as one of my the best dishes I've ever eaten, and lemon blueberry continues to be one of my favourite flavours. The recipe is improvised from a free handout from the grocery store many years ago; you'll need: For the cake:

  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter
  • 3/4 cup granulated sugar
  • 1/4-1/2 cup milk
  • 1 tsp vanilla
  • 1/2 cup plain yogurt
  • 1 tbsp finely grated lemon rind
  • 1 1/2 cup blueberries

For the glaze:

  • 1/2 cup icing sugar
  • 1 tbsp lemon juice
  • 2 tsp butter



1. In a medium bowl, mix together flour, baking powder, baking soda and salt.


2. In a large bowl, with an electric mixer, cream butter and sugar until light and fluffy. Beat in milk and vanilla.



3. Stir in yogurt and lemon rind.


4. Stir dry ingredients into the creamed mixture, just until well mixed.



5. Remove one cup batter and set aside. Spread the rest of the batter into an eight inch springform pan greased on the bottom only.


6. Stir washed and well-dried blueberries into the bowl with the reserved cup of batter.



7. Spread the blueberry batter over top of the batter in the springform pan.



8. Bake in a 350 degree Fahrenheit oven for 45-50 minutes, or until the cake springs back when touched in the centre. Meanwhile, in a small bowl, mix together icing sugar, lemon juice and butter until smooth.



9. Cool the cake for 5 minutes, then remove the outer ring from the pan. Drizzle the glaze over the cake with a fork in a thin stream while it is still warm.




Bring this cake to any potluck event and I guarantee you'll be invited back again. It is delectable and rich, yet still refreshing. The fresh blueberries, especially during the summer months when blueberries are in season, add lightness to cut through the dense cake and the syrupy sweet glaze on top. My only regret with this coffee cake is that it doesn't stick around in my house for very long; 24 hours is its current record before it's reduced to crumbs and happy diners licking their fingers.

What is your favourite coffee cake recipe?

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