Craving a sweet treat that perfectly balances tart lemon with juicy blueberries? This Lemon-Blueberry Oat Coffee Cake is a delightful twist on a classic coffee cake, combining the comforting texture of oats with a zesty citrus glaze. Whether you're enjoying it with your morning coffee or as an afternoon snack, this cake is sure to brighten your day.
All-purpose flour serves as the cake's foundation, giving it structure and stability. Rolled oats add a chewy texture and a hint of nuttiness. Baking powder and baking soda work together to help the cake rise, ensuring it's fluffy and light. A pinch of salt enhances all the flavors. Unsalted butter, when creamed with sugar, creates a soft, moist crumb. Granulated sugar sweetens the cake just right. Eggs add richness and bind everything together. Vanilla extract adds warmth and depth, while sour cream contributes moisture and a slight tang. Lemon zest infuses the cake with bright, citrusy notes. Fresh blueberries, tossed in flour, ensure they don't sink to the bottom of the cake. Lemon juice and powdered sugar make a simple yet flavorful glaze.
This cake pairs wonderfully with a cup of Earl Grey tea or a latte, enhancing both the citrus notes and the comforting texture of the oats. For a more decadent experience, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
First, preheat your oven to 350°F (175°C) and take a moment to grease a 9-inch round cake pan. This ensures the cake will slide out easily later on. In a medium bowl, mix together the flour, oats, baking powder, baking soda, and salt. Set this aside, as it’s your dry ingredient mix.
In a separate bowl, cream the softened butter with the granulated sugar until the mixture is light and fluffy. This step is crucial for a tender cake. Add the eggs one at a time, mixing well after each addition. This helps to incorporate air, contributing to the cake's rise. Stir in the vanilla extract, sour cream, and lemon zest until everything is well combined.
Now, gradually add the dry ingredients to your wet mixture, mixing until just combined. Try not to overmix; you want to keep the batter tender. Toss the blueberries with a tablespoon of flour to prevent them from sinking, then gently fold them into the batter.
Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.
While the cake cools, whisk together the lemon juice and powdered sugar to make the glaze. Drizzle this over the cooled cake and let it set before slicing and serving.
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