Blueberry Lemon Cake with Coconut Crumble Topping
A fresh, vibrant cake bursting with blueberries and zesty lemon, topped with a sweet, crunchy coconut crumble. The perfect combination of fruity sweetness and a tropical twist!
Servings: 8
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1/2 cup buttermilk (or regular milk)
- 1 cup fresh blueberries
For the Coconut Crumble Topping:
- 1/2 cup shredded coconut
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 2 tablespoons unsalted butter, melted
Directions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream together butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in vanilla, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, and mix until smooth.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan.
For the Coconut Crumble Topping:
- In a small bowl, combine shredded coconut, flour, brown sugar, cinnamon, and melted butter.
- Sprinkle the crumble mixture evenly over the cake batter.
- Bake for 30-35 minutes, or until a toothpick comes out clean and the topping is golden.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutritional Values (Per Serving):
- Calories: ~320
- Protein: 4g
- Carbohydrates: 43g
- Fat: 16g
- Sugar: 26g
- Fiber: 2g
- Sodium: 150mg
This cake is a refreshing twist on classic flavors, with a delightful combination of tangy lemon and sweet blueberries, all finished off with a crispy coconut topping.
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