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

  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a separate large bowl, cream together butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in vanilla, lemon zest, and lemon juice.
  5. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, and mix until smooth.
  6. Gently fold in the blueberries.
  7. Pour the batter into the prepared pan.

For the Coconut Crumble Topping:

  1. In a small bowl, combine shredded coconut, flour, brown sugar, cinnamon, and melted butter.
  2. Sprinkle the crumble mixture evenly over the cake batter.
  3. Bake for 30-35 minutes, or until a toothpick comes out clean and the topping is golden.
  4. 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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