Lemon Blueberry Coffee Cake

Lemon Blueberry Coffee Cake makes a delicious breakfast in bed for that special person in your life! Elevate traditional coffee cake base with a ton of lemon zest. Then once the batter is poured into the pan, dollop Bonne Maman Wild Blueberry Preserves in for blueberry goodness. Sprinkle on the crumbly pecan streusel topping, then bake until golden brown. This simple coffee cake makes a delicious Mother's Day breakfast or a brunch centerpiece.

Prep Time 15

Cook Time 45

Total Time 1

Servings 9" round coffee cake

Calories 447kcal

Ingredients

Coffee Cake

½ cup unsalted butter softened
¾ cup granulated sugar
1 ½ tablespoons lemon zest about 2 lemons worth
½ cup plain Greek yogurt nonfat or whole fat OK
2 eggs
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
10 tablespoons Bonne Maman Wild Blueberry Preserves

Streusel Topping

6 tablespoons dark brown sugar
½ cup pecans roughly chopped
1/3 cup all-purpose flour
4 tablespoons unsalted butter cold and cut into ½” cubes
1 teaspoon pure vanilla extract

Instructions

Make the Streusel Topping

In a medium-sized glass bowl, combine the brown sugar, flour and chopped pecans.
Using a fork, mix the ingredients together until they’re incorporated.
Add in the ½” cubes of chilled butter and the vanilla, using a pastry blender (or the same fork) to combine the mixture until it’s the texture of wet sand.
When the streusel is the correct texture, pop the bowl in the refrigerator until time to bake.

Make the Coffee Cake

Preheat the oven to 350°F.
Spray a 9” round cake pan with nonstick cooking spray, and set aside.
Sift the flour, baking powder, baking soda and salt into a large bowl. Set aside.
In a separate bowl, cream the softened butter and sugar together using a hand mixer.
Add the lemon zest, yogurt and eggs to the mixture, and blend until smooth.
Slowly sprinkle the dry ingredients into the wet ingredients, mixing until just combined.
Pour the batter into the prepared round cake pan.
Using a tablespoon measure, dollop the Bonne Maman Wild Blueberry Preserves on top of the batter. (I like to space mine out, as we’re going to incorporate the blueberry preserves into the batter using a knife.)
Run a butter knife through the preserves, swirling them into the batter. (You can do as much or as little of this as you'd like. I recommend trying to swirl evenly, so every bite can feature some blueberry goodness.)
Sprinkle the cold streusel topping on top of the batter, and transfer the cake pan to the preheated oven.
Bake 45-55 minutes, or until an inserted toothpick comes out clean.
Remove from the oven, cool, and remove from the cake pan, then serve slightly warm or at room temperature with your favorite breakfast beverage.

Notes

Adapted from my Vanilla Bean Coffee Cake Muffins recipe.

Nutrition