I didn’t really have a good reason to bake this Lemon Blueberry Coffee Cake besides the fact that I saw it in a magazine and thought it looked scrumptious. The original recipe was for blueberry coffee cake, but the lemon and blueberry combo is too delicious to ever turn down. Most of the time, I bake with a purpose, meaning that I usually bake when there’s an event at work, a birthday party, a brunch, a big game on tv, etc. However, sometimes I just get the urge to bake for the heck of it purely because I like to bake. Maybe that’s crazy, but I think my family and friends appreciate it. 🙂
Baking is definitely one of my stress relievers, as is spending time with my family, working out, reading, drinking wine, etc. And baking does not really require too many expensive ingredients – ok, don’t get me wrong, there are some expensive ingredients that I love to use like almond paste, anything with fig, nuts, etc. But the pillars of baking (flour, sugar, salt, baking soda, baking powder, vegetable oil, shortening, etc.) are all relatively cheap and last for quite a while. Baking is great! Enjoy!
- 1 1/2 cups packed dark brown sugar
- 1 cup coarsely chopped nuts
- 4 tsp. ground cinnamon
- 1 8-oz container plain, Greek yogurt
- 1 tsp. baking soda
- 3/4 cup granulated sugar
- 1/2 cup butter, softened
- 3 eggs
- 1 tsp. vanilla
- 1/2 of a lemon, juiced
- 2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1 tbsp lemon zest
- 2 cups fresh blueberries
- 1/2 cup powdered sugar
- 1 tsp. fresh lemon juice
- 1 tsp. milk (or additional for desired consistency)
- Preheat the oven to 350 degrees and grease a 13×9 pan with cooking spray. Set aside.
- To make the topping, combine brown sugar, nuts, and cinnamon in a small bowl. Set aside.
- In another small bowl, stir together the Greek yogurt and baking soda and set aside.
- In the bowl of a stand mixer, beat granulated sugar and butter on medium speed until light and fluffy. Add eggs, vanilla, and 1/2 of a lemon’s juice and beat until combined.
- In another bowl, mix flour, baking powder, and lemon zest and add dry ingredients to wet ingredients. Beat until combined. Beat in Greek yogurt mixture.
- Pour half of the batter in the pan and spread evenly. Sprinkle with the blueberries and then half of the topping. Pour the remaining batter over the layers and spread evenly. Sprinkle with the remaining topping.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean. Meanwhile, combine the powdered sugar, lemon juice, and milk until drizzling consistency (add more milk if necessary, 1 tsp. at a time). Once cake has completely cooled, drizzle frosting over and enjoy!
*Adapted from Our Best Desserts