Imagine sinking your fork into a slice of heaven that bursts with tangy lemon, sweet blueberries, and crunchy almonds - all in one incredible coffee cake! This isn't just another boring breakfast recipe; it's a flavor explosion that will transform your morning routine from mundane to extraordinary. Whether you're a baking novice or a seasoned pro, this Blueberry Lemon Almond Coffee Cake promises to be your new obsession that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup fresh blueberries
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup sliced almonds
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easier removal.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract and lemon zest until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well mixed.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; some lumps are okay.
- Gently fold in the fresh blueberries using a spatula, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Sprinkle the sliced almonds evenly over the top of the batter.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once cooled, slice the Blueberry Lemon Almond Coffee Cake into 8 servings. Serve it plain or with a dusting of powdered sugar for added sweetness.
- Enjoy your delicious Blueberry Lemon Almond Coffee Cake with a cup of coffee or tea!
Tips
- Use room temperature ingredients: Ensure butter, eggs, and other dairy are at room temperature for smoother mixing and better texture.
- Don't overmix the batter: Mix just until ingredients are combined to keep the cake tender and light.
- Check blueberry freshness: Use fresh, firm blueberries and gently fold them into the batter to prevent color bleeding.
- Test for doneness: Always use the toothpick method - it should come out clean with just a few moist crumbs.
- Cool completely before slicing: This helps the cake set and makes cutting cleaner and more precise.
- Optional flavor boost: Consider adding a light lemon glaze or dusting of powdered sugar for extra pizzazz.
- Storage tip: Keep the cake covered at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 75mg
