This Lemon-Blueberry Oat Coffee Cake is a delightful twist on the traditional favorite, featuring a zesty lemon flavor complemented by juicy blueberries and hearty oats for a nutritious start to your day.
Originating from American breakfast traditions, this cake combines the classic coffee cake taste with a refreshing lemon twist, perfect for sunny weekends.
1 cup all-purpose flour
1/2 cup rolled oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1 tbsp lemon zest
1 cup fresh blueberries
1 tbsp flour for dusting blueberries
1/4 cup lemon juice
1/2 cup powdered sugar
1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, mix flour, oats, baking powder, baking soda, and salt.
3. In another bowl, cream butter and sugar until fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Mix in vanilla extract, sour cream, and lemon zest.
6. Gradually add dry ingredients, mixing until just combined.
7. Toss blueberries with 1 tbsp of flour and fold into the batter.
8. Pour batter into the prepared cake pan and smooth the top.
9. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
11. In a small bowl, whisk lemon juice and powdered sugar to make glaze.
12. Drizzle glaze over the cake and let it set before serving.
Store in an airtight container at room temperature for up to 3 days.
To reheat, warm slices in a microwave for 10-15 seconds.
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