Blueberry Lemon Coffee Cake

There is something about the combination of lemons and blueberries that is just pure magic. Both flavors are delicious on their own, but when you pair them together, it is a burst of refreshing flavor that takes you to a completely new level of deliciousness. It’s like two great flavors that just pop and really come to life when combined. That being said, I did just that and combined my blueberries and lemons for this week’s coffee cake.

There are 5 major types of blueberries grown in the United States, though there are more varieties available too. In fact, there are about 150 different kinds of blueberries found throughout the world, but there are only about 15 strands that really stand out and make us take notice to their unique flavors and characteristics. The 5 major varieties of US blueberries are the lowbush, northern highbush, southern highbush, rabbiteye, and half-high. Of these, the northern highbush blueberry varieties are the most common types of blueberries cultivated throughout the world.

I admit, this is all new to me as well, but I love to learn about new things all the time, and I love to pass along all that new information to you as well. Most blueberries are small, but there are a lot of size and color variations to be found. Apparently the rabbiteye variety is known for its larger size. They can range from being about the size of a dime to the size of a nickel. Who knew blueberries could grow so large?

I must have bought the rabbiteye version the other day. They were huge, dime-sized, not nickel-sized though, but literally at least twice the size of the other blueberries that were available, sitting right beside them. Of course I chose the larger variety. They looked prettier.

When I made my cake, I had no idea about all of this new information. I just wanted to make a delicious cake to serve to everyone. It was indeed a popular choice too. I love blueberries, and all kinds of berries really, but Larry won’t touch a blueberry, or any other kind of berry other than strawberries, with a 10-foot pole. In fact, he is blueberry “phobic”. I’m surprised he even lets me have them in the house. 🙂

Blueberry Lemon Coffee Cake

1 3/4 cup sugar

1 tsp cinnamon

3 3/4 cup flour

2 tsp baking powder

1 tsp baking soda

3/4 tsp salt

1/2 cup or 1 stick softened butter

3 large eggs

16 oz of plain yogurt or sour cream

1 tsp vanilla

1 tsp lemon extract

1 cup blueberries coated in flour

Preheat the oven to 350* F or 190* C.

Spray a bundt pan with cooking spray.

Combine the butter and sugar together and mix until light and fluffy. Then add the eggs 1 at a time, and mix in between each addition. Add the vanilla and lemon extract.

Combine all the dry ingredients, then add 1/2 at a time, alternating with 1/2 of the yogurt or sour cream, mixing in between each addition, until everything is incorporated into the mix. I used yogurt this time, but I use them both. I haven’t found any difference between the two.

When the batter is done, gently fold in the blueberries. Coating the berries in flour helps prevent them from bleeding into the batter and turning everything purple. Then evenly spread the batter into the prepared cake pan.

Bake for about 1 1/2 hours, or until a toothpick comes out clean when inserted in the middle.

Allow the cake to cool completely before removing from the pan and adding the lemon glaze, if adding. Naked cakes are good, and there is certainly nothing wrong with serving a naked cake, but in my opinion, a glazed cake is much better. 🙂

Lemon Glaze

1 1/2 cups powdered sugar

2 TBSP lemon juice

1 tsp lemon extract

1 TBSP milk

Combine everything tgether then drizzle over the cake.

This fresh lemony blueberry cake is a refreshing burst of flavors you are definitely going to love. 🙂

Have a great day Everyone. Stay safe, stay warm and stay well. ‘Til next time.