Here is an incredibly tasty recipes that can easily be made year-round. Whether you're hosting guests for a special celebration brunch or just looking for a sweet treat to enjoy with a cup of coffee, this Lemon Blueberry Coffee Cake will not dissappoint. Serve it warm while the blueberries are still opening up, making it the perfect contrast to the tangy lemon glaze. Trust me, your guests will thank you!
LEMON BLUEBERRY COFFEE CAKE:
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup lemon juice
1 teaspoon vanilla extract
1/2 cup buttermilk
16 tablespoons (2 sticks) unsalted butter, room temperature
2 cups sugar
2 teaspoons grated lemon zest
4 large eggs, at room temperature
2-3 cups blueberries (I love blueberries so the more the merrier in my opinion.)
2 cups confectioners’ sugar
1 tablespoon buttermilk
3 tablespoons lemon juice
Preheat oven to 350°F. Grease a 12-cup bundt pan with melted butter, add a few tablespoons of flour and rotate pan to evenly coat, tapping out excess.
Sift 3 cups flour with baking powder and salt into a large bowl. In a small bowl, combine lemon juice, vanilla and buttermilk.
In a second large bowl, beat butter, sugar and lemon zest until light and fluffy. Add eggs, one at a time, beating well after each. Add about 1/4 of flour mixture, followed by 1/4 of buttermilk mixture, mixing just until incorporated. Repeat, alternating dry and liquid ingredients, until batter is thoroughly combined. Gently fold in blueberries. Transfer batter to pan, spreading evenly.
Bake until a tester inserted into center of cake comes out clean, about 1 hour and 10 minutes. Let cool in pan on a wire rack for 10 minutes, then unmold cake.
Make glaze: Mix confectioners’ sugar, buttermilk and 3 Tbsp. lemon juice in a bowl, stirring until smooth. Glaze should be pourable, but if it’s too thick, add lemon juice, 1 tsp. at a time, until it reaches desired consistency. Pour half of glaze over warm cake. Slightly cool for about 30 minutes, then pour remaining glaze over cake and serve.