Fresh Oregon Lemon Blueberry Coffee Cake
Published on January 30, 2013
Fresh Oregon Lemon Blueberry Coffee Cake
Nothing says Oregon summer quite like fresh blueberries at the peak of their season. This Fresh Oregon Lemon Blueberry Coffee Cake brings together sweet, juicy blueberries, bright lemon zest, and a tender, buttery crumb for a treat that’s equally at home on the breakfast table, brunch buffet, or afternoon coffee break. The combination of citrus and berries creates a flavor that’s light, refreshing, and perfectly balanced, while the simple preparation makes it easy to enjoy the best of the season without spending hours in the kitchen. Whether you’re sharing a slice with overnight guests or treating yourself to a quiet morning on the porch, this coffee cake is a delicious way to celebrate one of Oregon’s most beloved summer harvests.
Ingredients
- ½ cup unsalted butter, softened to room temperature
- 2 teaspoons lemon zest, or more to taste (zest from 1 large lemon)
- ⅞ cup granulated sugar (¾ cup plus 2 tablespoons)
- 1 tablespoon granulated sugar, reserved for topping
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups Butte Creek Mill’s stone-ground All Purpose Flour, divided
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups fresh blueberries
- ½ cup buttermilk
Homemade Buttermilk Substitute: Place 1 tablespoon vinegar or lemon juice in a liquid measuring cup. Add milk until it reaches the 1-cup line. Let it stand for 5 minutes. Measure out ½ cup for this recipe.
Instructions
Step 1: Preheat the oven to 350°F. Grease a 9-inch square baking pan with butter or non-stick cooking spray.
Step 2: In a large mixing bowl, cream together the butter, lemon zest, and ⅞ cup sugar until light and fluffy.
Step 3: Add the egg and vanilla extract. Beat until fully incorporated.
Step 4: Place the blueberries in a bowl and toss with ¼ cup of the flour. This helps prevent the berries from sinking during baking.
Step 5: In a separate bowl, whisk together the remaining 1¾ cups flour, baking powder, and kosher salt.
Step 6: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix just until combined.
Step 7: Gently fold the flour-coated blueberries into the batter.
Step 8: Spread the batter evenly into the prepared baking pan. Sprinkle the remaining tablespoon of sugar over the top.
Step 9: Bake for 35 minutes. Insert a toothpick into the center to check for doneness. If needed, continue baking in 2- to 5-minute increments until the toothpick comes out clean. Total baking time may be up to 45 minutes depending on your oven.
Step 10: Allow the cake to cool in the pan for at least 15 minutes before slicing and serving.