Lemon Blueberry Coffee Cake

Lemon and blueberry are a classic flavor combination, but the freeze dried blueberries easily elevate this to be one of my favorite snacking cakes so far.

It’s been a busy few weeks! I feel like I’m still adjusting to changes, but slowly finding a good pace for all things Terrence Bakes. I reached 5K subscribers on here and also got a bestseller badge! Thank you to everyone for supporting my content on here and I’m super excited to continue making more!

I made my first post on here on October 2, 2024, so I’m thinking of a fun way to celebrate my one year. Be on the lookout for that! As a thank you for subscribing, below is a free recipe. The next one will be for paid subscribers as a special thank you to them.

I first made this cake a few months ago and have done a few iterations of it with different add-ins. I always, always have a carton of blueberries in my fridge and would say they’re my most used fruit in baking. I hope you give this cake a try and let me know what you think!

Ingredients

For the cake:

• 1 1/3 cups (166g) All-Purpose Flour

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup (113g) salted butter, room temperature

• 3/4 cup (150g) granulated sugar

• 2 large eggs, room temperature

• 2 teaspoons lemon extract

• Zest of 2 lemons

• Juice of 1 lemon

• 1/2 cup (120g) Greek yogurt, room temperature

• 1 cup (148g) blueberries (fresh or frozen)

For the crumble topping:

• 1 cup (213g) light brown sugar

• 1 cup (120g) all-purpose flour

• 2 teaspoons ground cinnamon

• 6 tablespoons (85g) salted butter, cold and cubed

• Zest of 1 lemon

• Pinch of salt

• Freeze dried blueberries

Make the cake

1. Preheat the oven to 350 F and grease and line an 8x8 inch square cake pan.

2. In a medium bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, add your sugar and lemon zest. Using your fingertips, rub the zest and sugar together for about 2 minutes.

4. Add your butter and using an electric mixer or whisk, cream together until light and creamy for about 5 minutes.

5. Add in the eggs, lemon extract, greek yogurt, and lemon juice. Combine.

6. Fold together the dry ingredients into the wet ingredients.

7. Add the blueberries into the cake batter and gently fold into the cake batter. Set aside.

Make the crumble topping

1. In a large bowl, combine the brown sugar, flour, cinnamon, zest, and salt. Whisk to combine.

2. With the cubed butter, toss in the mixture and using your fingertips, press the butter into the crumble topping ingredients.

3. Continue pressing the crumble ingredients until you’re able to hold pieces together in your fist without them crumbling.

Prepare to bake

1. Carefully add the cake batter into the prepared cake pan.

2. Using your fingertips, add the crumble topping on top of the cake batter.

3. Bake in the oven for about 40 minutes, or until a cake tester comes out clean.

4. Let cool in pan for 15 minutes and then carefully remove on to a cooling rack to cool fully.

5. Once fully cooled, sprinkle on top crushed freeze dried blueberries and enjoy!