I feel like I haven’t baked anything in ages which is kind of true since it’s been at least a month.

My family has been trying to eat healthier which is great and I have been feeling really good, but it’s a little harder to bake cakes and muffins and all things yummy.

But alas, I finally broke down and made a coffee cake. We have tons of frozen blueberries left over from last summer, so I thought it was high time some of them got used up.


Lemon Blueberry Cake

2 cups All-purpose Flour

1 1/2 Teaspoons Baking Powder

1/2 Teaspoon Nutmeg 

1/2 Cup Butter, Softened

1 Cup Sugar

2 Large Eggs

1 Teaspoons Vanilla

1 Teaspoon Almond Extract 

1/2 Cup Whole Milk Tablespoon Lemon Zest

The Zest from one small Lemon 

2 Cups Blueberries, fresh or frozen

Preheat Oven to 350f

Grease and flour a 9-inch springform pan.

Whisk together the flour, baking powder, and nutmeg in a medium-sized bowl and set aside.

In a large bowl beat the butter and sugar until fluffy. Add the eggs Vanilla, almond extract, and milk, beat on a low speed until well combined.

Add the flour and sugar mixture to the butter and egg mixture and mix on a low speed just until the flour is combined.

Gently fold in the blueberries and half of the lemon zest with a spatula. You want the blueberries to be evenly distributed but don’t want to over-mix the batter.

Gently pour the batter into the prepared pan and set aside.


Crumb Topping

1 Cup Sugar

1/2 Cup All-purpose Flour

6 Tablespoons Butter, melted

In a small bowl stir together the sugar and flour, pour in the melted butter and stir until the mixture forms a coarse crumble.

Sprinkle the crumble evenly over the top of the cake.

Place the cake in the oven and bake for 35-40 minutes, or until a knife comes out clean.

Let the cake cool for a few minutes before icing.


Lemon Icing

1 cup powdered sugar

1-2 tablespoons lemon juice

Mix together the powdered sugar and the lemon juice until well combined. You may need to change to proportions a little to get the right consistency, you want it to be thin enough to glaze but not so thin that it is runny.

Put the icing in a piping bag so you can have more control. While the cake is still a little warm (not hot) ice the top of the cake. I like to get a little over the edge but keep must of the icing on te top.

Garnish with the remaining lemon zest.



Sever warm or cold but always with a cup of strong coffee.

I’m super happy with how this coffee cake turned out, I feel like it has the perfect balance of sweetness and sharp lemon flavor, and it’s not over blueberried which is good because I don’t like blueberries.

Don’t forget to leave a comment, and check out my last post.

Have a wonderful day!


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Read the full original post here authored by Anna Lawrence. You can visit her blog here.

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