Lemon Blueberry Coffee Cake

5 from 2 votes

Lemon Blueberry Coffee Cake topped with a crunchy & lemony crumble is a classic and has many fans including myself.

Prep Time30

Cook Time1

Total Time1 30

Course: Breakfast, Dessert, Snack

Cuisine: british, English

Diet: Halal, Vegetarian

Servings: people

Calories: 432kcal

3 eggs
160 g caster sugar
½ teaspoon vanilla paste (or ½ vanilla stick)
150 ml vegetable oil
250 ml milk
350 g all purpose flour (you can replace with self raising flour, in this case, you don’t need the baking powder)
1 teaspoon baking powder
15 ml lemon's juice (½ lemon)
250 g blueberries (medium sized, sharp tasting ones)

Preheat the oven at 180° C/360° F.
Grease a Ø23cm (9") round springform cake tin.
Beat the sugar, eggs, and vanilla for at least 4-5 minutes until it is pale and fluffy.
Add milk, lemon juice, and vegetable oil to the mixture and mix for another minute until combined.
Gradually add the flour and baking powder to the wet mixture, and fold the mixture with a spatula or hand whisk. As of this stage, do not use an electric whisker as it will cause the cake to be denser and less spongy.
Pour the cake batter into the pan and evenly distribute the blueberries on top of the batter.
Cover the cake with the crumble and cook it for 50 minutes or until the crumble looks golden brown and fully cooked.
If you are not sure if the batter is cooked or not, use a toothpick to check if the batter is cooked. Do not open the oven before 30-35 minutes as it will affect the rising of the cake.
Let the cake cool down for at least 45 minutes before slicing. Do not cover with a cloth at this stage.

Cut the butter into a few cubes and place it in a mixing bowl with the flour and sugar. Rub together with your fingertips until it looks like bread crumbs.
Add the lemon zest to the mixture.

Make sure your eggs are at room temperature before using them for making the cake as they mix better with batter and rise more easily.

When adding the dry ingredients to the wet ingredients, do not use an electric whisk as it will cause the cake to be denser and less spongy.

Make sure to measure the flour correctly using an electronic scale. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife to avoid overfilling the measuring cup.

If you want to use frozen blueberries for your coffee cake, do not thaw them before adding them to the cake batter.

Do not open the oven before 30-35 minutes as it will affect the rising of the cake.