Name: Blueberry Lemon Cake with Coconut Crumble Topping Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 eggs; 1 tsp vanilla extract; 1 cup sour cream; 1 tbsp lemon zest; 1 cup fresh blueberries; coconut crumble topping:; 1/4 cup all-purpose flour; 1/4 cup granulated sugar; 1/4 cup shredded coconut; 2 tbsp unsalted butter, cold and diced

Photos of Blueberry Lemon Cake with Coconut Crumble Topping Recipe

How To Make Blueberry Lemon Cake with Coconut Crumble Topping

Cakes are the quintessential dessert. They’re most popular as dessert for special celebrations like birthdays and weddings. Moreover, they’re also great for wrapping up meals with something nice and airy. Make your favorite cake with our amazing cake recipes! Go as rich and as decadent as you want with delectable chocolate cakes. Or, keep things simple with yummy cheesecakes. Our amazing cake recipes will win the hearts of any dessert connoisseur!

Preparation: 15 minutes

Cooking: 40 minutes

Total: 55 minutes

Serves:

Ingredients

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
1 tsp vanilla extract
1 cup sour cream
1 tbsp lemon zest
1 cup fresh blueberries
coconut crumble topping:
1/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup shredded coconut
2 tbsp unsalted butter, cold and diced

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a round 9-inch cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined. Fold in the lemon zest and blueberries.
Pour the batter into the prepared cake pan and spread it evenly.
In a small bowl, combine the flour, sugar, shredded coconut, and butter for the crumble topping. Use your fingers or a pastry cutter to mix until crumbly.
Sprinkle the coconut crumble topping over the cake batter.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.

Nutrition

Calories : 375kcal
Total Fat : 16g
Saturated Fat : 10g
Cholesterol : 95mg
Sodium : 240mg
Total Carbohydrates : 53g
Dietary Fiber : 1g
Sugar : 31g
Protein : 5g

Share your thoughts on this delectable Blueberry Lemon Cake with Coconut Crumble Topping recipe in the Baking and Desserts forum section and let us know how it turned out for you!