Coffee cake is fun. It can include fruits and/or any kind of flavorings. It can be made in a square pan, a bundt pan or a pie pan. It can be eaten anytime anywhere. What's more fun than sweet, delicious cake?
Cake has been used to celebrate occasions from time immemorial. It’s festive, it tastes good, and it can be used for anything from Sunday dinner to coffee with friends to birthdays and even for no reason at all. The cake can be made into any size that fits the occasion. It can be carried to work for lunch or a coffee break, or it can be transported on a cake plate to a party.
Coffee cake is a little different from normal cakes. The consistency of the batter is thicker than normal cake batter. It comes out looking like a pound cake but with a sweeter taste. Coffee cake, contrary to opinion, has no coffee as an ingredient. It’s meant to be eaten with your coffee, but after all, who needs a reason for eating cake? Coffee cake can be made with all sorts of cool and delicious ingredients. Ours include lemon and blueberries.
There are also varying methods of making coffee cake such as making it in a bundt pan or a deep-dish pie pan. We’ll show you ours as well as including some tips to make your lemon blueberry coffee cake come out the best you’ve ever put in your mouth.
45 to 50 minutes
30 to 60 minutes
8 to 10 slices
Tightly wrapped in foil, the lemon blueberry coffee cake can be stored in the fridge for up to three days.
Crumble Topping Ingredients
- Six tablespoons brown sugar (not packed)
- One-half cup all-purpose flour
- One teaspoon cinnamon
- One quarter teaspoon salt
- Four tablespoons cold unsalted butter cut into small squares
- Two cups all-purpose flour
- Two teaspoons baking powder
- One half teaspoon salt
- One half cup butter at room temperature
- Three-quarters cup granulated sugar
- Two large eggs at room temperature
- Two teaspoons vanilla extract
- Zest of one grated lemon or about one half tablespoon
- One half cup milk
- Two cups frozen blueberries
Make The Crumble Topping
Mix the brown sugar, flour, cinnamon, and salt in a small bowl. Mix well. Use a fork or a pastry blender to cut the butter into the mixture. It should be a crumbly, lumpy consistency. Place the bowl in the fridge while you prepare the cake batter.
Make The Cake Batter
You’ll need one medium mixing bowl, one large mixing bowl, and an electric mixer.
Oil and flour a nine-inch glass or metal pan, bundt pan, or deep-dish pie pan. Preheat the oven at 350 degrees.
In the medium mixing bowl, cream the room temperature butter and granulated sugar together until it looks creamy. Mix in the eggs, lemon zest, and vanilla. Mix well. Keep the milk handy in a measuring cup.
In the large mixing bowl, mix the flour, baking powder, and salt. With your mixer on medium speed, mix in some of the wet mixtures. Pour in half of the milk and mix it well. Add in the remainder of the wet mixture and mix it well. Add in the rest of the milk and mix until the batter is thick and creamy.
Use a rubber spatula to fold in the blueberries. Mix gently, because you don’t want to squash the berries.
Using the rubber spatula, pour the batter into the prepared pan. Take the crumble mixture out of the fridge. Distribute it evenly over the cake batter.
Place the cake pan in the center of the oven and bake for 45 to 50 minutes. Test the cake for doneness. Remove the cake pan and cool on a rack or towel on the counter for 30 to 60 minutes. The cake can then be cut and stored in the fridge wrapped in foil.
1. Some recipes call for eggs, butter, and other dairy products at room temperature. As these soften, they morph into substances that trap air. As the baked goods bake, the air expands. This makes the baked goods fluffy and light.
2. You should know how long to mix your cake batter. When the sugar, butter, and eggs are creamed together, they shouldn’t be mixed for more than five minutes. When you’re adding the dry ingredients, only mix until the flour disappears from the sides of the bowl. It doesn’t matter if the batter looks lumpy. If you mix the batter longer than that, the gluten formed when the flour protein hits the moist ingredients will make the cake tough, not light and fluffy.
3. Many cooks ask about fresh versus frozen fruits in baking. There’s a reason frozen fruits are recommended, although fresh fruits have their advantages as well. When fruit is frozen, it’s done so at the height of the fruit’s ripeness. That traps not only the fruits’ innate moisture content but the moisture from freezing as well. Folding frozen fruit into baked goods then adds more moisture to the product.
Don’t thaw frozen fruit before mixing it into your batter. That will make the fruit mushy. Your product won’t be light and fluffy. An excellent idea is to coat the frozen fruit in flour after you’ve rinsed it and patted it dry before adding it to the batter. This will help absorb some of that moisture, and your product will turn out better.
4. Many cooks wonder about using all-purpose flour instead of self-rising flour in baked goods. When a recipe calls for simply flour, it means you should use all-purpose flour. Only if a recipe specifically calls for self-rising flour should you use it. Here’s the difference.
All flour is made from wheat except for almond, coconut flour, and the like. When the wheat is milled, it’s done with both soft and hard wheat which has more gluten in it. As it’s milled, much of the nutrients are taken out of it. These nutrients are then added back into the flour. The flour is then bleached to make white flour. All-purpose flour isn’t bleached.
All-purpose flour has no rising agents added to it. When you see a recipe calling for baking powder and salt, these cause the flour to rise. You’ll notice this in recipes calling for just “flour.” Self-rising flour has these added to it so you don’t need them in your recipes.
Coffee cake is fun to make and even more, fun to eat. It can be made using any kind of fruit, but we think blueberries work best. Give it a try and let us know what you think. Bon appetit!