7 Homemade Coffee Cake Recipes
Arguably one of the most enjoyable morning delights is a cup of coffee paired with a pastry. Breakfast breads, cinnamon buns, coffee cakes — you name it, people like to sip their coffee with it, and the craving for early sweets becomes particularly severe when the warm weather rolls in, and more and more people partake in outdoor breakfasts, brunches, and holiday gatherings.
As the celebrations of Easter, Mother’s Day, Father’s Day, and Memorial Day draw near, consider preparing one of these seven coffee cakes for your brunch table. Coffee cake is a simple treat that can’t only be mastered by bakeries or pastry shops — it also can come right out of your own oven. With these highlighted recipes, you’re guaranteed to enjoy some caffeine-fueled success. Start brewing your coffee to have alongside these treats and thank us later.
1. Lemon and Blueberry Coffee Cake With Lemon Drizzle
This recipe for a Lemon and Blueberry Coffee Cake via Greens & Chocolate practically screams spring, and we can almost taste the fresh seasonal flavors from here. This tasty and aesthetically pleasing cake is the perfect treat to impress guests or just your family members on a quiet Saturday morning, and because it’s yeast-free, the breakfast delicacy comes together quickly. Lemons and blueberry flavors never fail to perfectly complement each other, and in this cake, they really can do no wrong.
For the cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, at room temperature
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest (zest from 1 lemon)
- 1/2 cup buttermilk
- 2 cups blueberries (I used frozen)
For the drizzle:
- 1- 1 1/2 cups powdered sugar
- juice from 1 lemon
Preheat oven to 350 degrees Fahrenheit. Lightly spray a 9×9 baking dish with cooking spray. In medium bowl, combine flour, baking soda, 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 to 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 to 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!