Healthy Recipes Healthy Cookie & Dessert Recipes Healthy Cake Recipes Healthy Coffee Cake Recipes Lemon-Blueberry Coffee Cake 5.0 (5) 5 Reviews Coffee cake is traditionally served as a breakfast or brunch item, but don’t let that stop you from enjoying this moist and tender cake as a dessert with a scoop of vanilla ice cream. This easy coffee cake is filled with blueberries and is topped with a delightfully sweet streusel topping. Fresh or frozen blueberries work well. Try swapping out the blueberries for fresh or frozen raspberries for an equally delicious twist. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in Dotdash Meredith test kitchens since 2017. Her recipes and writing have appeared in more than 10 nationally distributed print publications, as well as on various digital platforms. EatingWell's Editorial Guidelines Published on January 18, 2024 Tested by Amanda Holstein Tested by Amanda Holstein Amanda Holstein fell in love with baking at the age of 6, and has continued to grow her passion through culinary school and working in bakeries. For more than 10 years, she worked at multiple well-known restaurants and bakeries in the Orlando, Florida, area, preparing delicious scratch-made desserts and assisting with dinner events, before becoming a test kitchen assistant at Dotdash Meredith. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Photo: Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley Active Time: 20 mins Total Time: 1 hr 35 mins Servings: 12 Nutrition Profile: Sesame-Free Nut-Free Soy-Free Vegetarian Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley Ingredients Streusel 1/2 cup packed light brown sugar 3 tablespoons all-purpose flour 3 tablespoons whole-wheat pastry flour 2 tablespoons unsalted butter, softened 2 teaspoons ground cinnamon 1/4 teaspoon salt Cake Baking spray with flour 1/2 cup granulated sugar 6 tablespoons unsalted butter, softened 1 large egg 1 cup all-purpose flour 1 cup whole-wheat pastry flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup reduced-fat sour cream 1/4 cup water 2 cups fresh or frozen blueberries 2 teaspoons grated lemon zest 1 teaspoon vanilla extract Directions Preheat oven to 350°F. Coat an 8-inch-square baking pan with baking spray. Prepare streusel: Stir brown sugar, 3 tablespoons each all-purpose flour and pastry flour, 2 tablespoons butter, cinnamon and 1/4 teaspoon salt together in a medium bowl until crumbly and combined. Refrigerate, uncovered, until ready to use. Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley Prepare cake: Beat granulated sugar and butter in a large bowl with an electric mixer on high speed until light and fluffy, 3 to 4 minutes, stopping to scrape down the sides of the bowl as needed. Beat in egg until just combined. Whisk all-purpose flour, pastry flour, baking powder, baking soda and salt together in a medium bowl until combined. Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley Beat the flour mixture into the sugar mixture in thirds on low speed, alternating with sour cream and water, and starting and ending with the flour mixture. Beat just until combined after each addition. Fold in blueberries, lemon zest and vanilla until evenly incorporated. (The batter will be thick.) Spoon the batter into the prepared baking pan, spreading evenly. Sprinkle with the streusel, pressing gently to adhere. Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley Bake until a wooden pick inserted in the center comes out clean, 45 to 50 minutes. Let cool slightly on a wire rack, about 30 minutes. Cut into 12 pieces and serve. To make ahead Store cake in an airtight container at room temperature for up to 3 days. Nutrition Information Serving Size: 1 pieceCalories 262, Fat 10g, Saturated Fat 6g, Cholesterol 41mg, Carbohydrates 41g, Total sugars 20g, Added Sugars 17g, Protein 4g, Fiber 2g, Sodium 235mg, Potassium 116mg EatingWell.com, January 2024 Rate It Print