A tender lemon flavored coffee cake, speckled with blueberries and drizzled with a lemon glaze. Perfect for breakfast, brunch, or a baby shower!
SURPRIIIIIIIIIISE! I’m talkin’ to you, Steph. It’s a virtual baby shower for YOU and Avery!
When I found out my dear friend Stephanie from Girl Versus Dough was having a baby, I decided that she needed to be thrown a virtual baby shower. I rounded up a couple of other bloggers, Madison from Espresso and Cream and Mackenzie from Susie Freaking Homemaker to help organize. After the invitations were sent, we found out that two other bloggers, Stephie from Eat Your Heart Out and Stefanie from Sarcastic Cooking, were planning a virtual baby shower for Stephanie too…on the same day! Obviously we decided to join forces and just have one awesome baby shower.
Whenever I think of baby showers, I think of them having a brunch theme, so I decided to bring a light and springy lemon coffee cake. Can you tell I’ve been on a lemon kick lately? It just seems too fitting for this time of year and is it so wrong that I’m bursting with excitement for spring?!
This lemon coffee cake is tender, moist, and simply delicious. The lemon flavor comes from the zest of two whole lemons in the cake and lemon juice in the glaze, which is complemented perfectly by the blueberries. You could definitely add a crumb topping to this coffee cake, but I find them a bit of a hassle and wasn’t in the mood to mess with one the morning I was making it. I found that the light lemon drizzle was just enough to top the lemon cake.
Marc and I enjoyed this coffee cake with our morning coffee but I think an egg bake or some bacon and eggs could beef it up for a heartier brunch. And of course, it would be a lovely addition to any baby shower. I think Stephanie, the queen of baked goods, would definitely have loved this
See what everyone else made:
Mini Strawberry Cheesecakes from Sarcastic Cooking
Lemon Blueberry Coffee Cake with Lemon Drizzle from Greens & Chocolate
Super Chewy M&M Blondies from The Realistic Nutritionist
Strawberry Cinnamon Twist Knots from A Kitchen Addiction
Lemon Shortbread with Salted Chocolate Drizzle from The Lemon Bowl
Chocolate Cherry Ice Cream from A Zesty Bite
Blackberry and Mango Curd Pie from Joanne Eats Well With Others
Pecan Sticky Buns from Warm Vanilla Sugar
Strawberry Rhubarb Muffins from Garnish with Lemon
Chocolate Chip Pancakes from Susie Freaking Homemaker
Super Simple Sugar Cookies from Espresso and Cream
Raspberry Acai Frozen Margarita from Nutmeg Nanny
Berry Coconut Frozen Yogurt from The Law Student’s Wife
Pretty in Pink Buttercream Cups from Keep it Sweet Desserts
Broccoli Salad with Honey Toasted Walnuts from The Roasted Root
Neapolitan Baked Doughnuts from Climbing Grier Mountain
Giant Pink M&M and Raisinette Cookies from Steph’s Bite by Bite
No-Bake Rhubarb Cheesecake Parfait Cups from Hungry Girl Por Vida
Strawberry Rhubarb Crisp from A Cedar Spoon
Freckled Strawberry Rhubarb Lemonade from Take a Megabite
Vanilla Anise Cupcakes from Blahnik Baker
Mini Vanilla Bean Layer Cakes from The Baker Chick
Mini Blackberry Hazelnut Meringue Cakes from Eat Your Heart Out
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick) butter, at room temperature
- 3/4 cup sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 tbsp lemon zest (zest from 1 lemon)
- 1/2 cup buttermilk
- 2 cups blueberries (I used frozen)
- 1- 1 1/2 cups powdered sugar
- juice from 1 lemon
- Preheat oven to 350 degrees F.
- Lightly spray a 9x9" baking dish with cooking spray.
- In medium bowl, combine flour, baking powder, and salt. Mix to combine and set aside.
- In large bowl with electric mixer, beat together butter and sugar until light and fluffy, about 1-2 minutes.
- Add eggs, one at a time.
- Add vanilla, lemon zest and buttermilk, beating until combined.
- Slowly add in flour, mixing until just combined.
- Fold in blueberries.
- Pour into prepared pan and bake in preheated oven for 40-45 minutes, until toothpick comes out of the middle clean.
- Let cool for 15 minutes.
- To make the drizzle, whisk together 1 cup powdered sugar and lemon juice and add more powdered sugar until desired consistency is reached.
- Drizzle over warm coffee cake.
- Slice and enjoy!