Lemon-Blueberry Coffee Cake Buckle
A light, fruit-filled coffee cake with bursts of juicy blueberries and a refreshing lemon crumb topping. This not-too-sweet treat is perfect for brunch, afternoon tea, or a simple dessert.
Equipment
- 8x8-inch baking dish
- Mixing bowls
- Fork or pastry cutter
- Hand or stand mixer
- Spatula
- 8x8-inch baking dish
Ingredients
Lemon Crumb Topping
- ½ cup sugar
- ⅓ cup all-purpose flour
- 1 teaspoon lemon zest (preferably organic)
- ¼ cup unsalted butter, cut into chunks
Coffee Cake Batter
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup sugar
- ¼ cup unsalted butter, room temperature, cut into chunks
- 1 large egg, room temperature
- ½ cup whole milk
- 2 tablespoons fresh lemon juice
- 2 cups fresh blueberries
- 2 teaspoons fresh lemon zest (preferably organic)
- Optional: powdered sugar, for dusting
You Will Need:
- Butter or non-stick spray for greasing
- 8x8-inch baking dish
Instructions
- Preheat ovenPlace oven rack in center position and preheat to 375°F. Grease an 8x8-inch baking dish with butter or non-stick spray.
- Make crumb topping In a bowl, combine sugar, flour, lemon zest, and butter. Use a fork (or your fingers) to work butter into the mixture until it resembles coarse crumbs. Set aside.
- Mix dry ingredients In a separate large bowl, whisk together flour, baking powder, and salt.
- Cream butter & sugar In another bowl, beat together sugar and butter until fluffy. Add egg, then milk and lemon juice, mixing until combined. Scrape down sides as needed.
- Combine wet & dry Gradually stir dry ingredients into wet mixture until just incorporated.
- Fold in fruitGently fold in blueberries and lemon zest with a spatula. Spread batter evenly in prepared baking dish.
- Top & bake Sprinkle crumb topping evenly over batter. Bake 25–30 minutes, or until golden and a toothpick inserted in the center comes out clean. If top browns too quickly, cover loosely with foil.
- Cool & serve Allow to cool completely. Dust with powdered sugar before serving, if desired.
Notes
Pro Tips & Variations
- Toss blueberries lightly in flour before folding them in to prevent sinking.
- Try substituting half the all-purpose flour with whole wheat for a heartier texture.
- Swap blueberries with raspberries or blackberries for variation.
- Make ahead: Bake the night before, cover tightly, and serve at room temperature the next day.
- For a more decadent finish, drizzle with a simple lemon glaze instead of powdered sugar.