Blueberry Lime Coffee Cake

By Taste of Lime

This blueberry lime coffee cake is one of our most requested recipes. It has a light, fluffy texture and a delicious cinnamon streusel topping. A rounded cup of blueberries and a teaspoon of grated lime zest give it a bright, fresh taste.

A springform pan makes it easy to unmold and place on a cake plate, but you can also bake it in a 9-inch round cake pan. To keep the berries from sinking to the bottom, pour the batter in first, scatter the blueberries on top, and lightly press them down with the back of a spoon.

After the cake comes out of the oven, leave it in the pan to cool for 10 minutes before removing the outer ring. Let it set another 20 minutes before serving, and then it’s good to go. To be honest, this cake doesn’t last very long at our house.

How to Line a Springform Pan with Parchment Paper

Cut a square of parchment slightly larger than the pan.
Lay it on top of the springform round.
Set the ring in place and close the latch.

Blueberry Lime Coffee Cake

Servings: 8
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Topping

4 tablespoons cold butter
1/2 cup flour (spoon and sweep method of measuring)
1/3 cup light brown sugar, packed
1 teaspoon cinnamon – Burlap & Barrel | Shop Now

Cake Ingredients

1 1/2 cups flour (spoon and sweep method of measuring)
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1/4 cup canola oil
1 egg
1 teaspoon vanilla
1 teaspoon lime zest
1 rounded cup fresh blueberries (or frozen, see note)

Directions

Preheat oven to 350 degrees.

Line a 9-inch round springform pan with parchment paper. Butter the sides of the pan and lightly dust with flour. Skip the parchment paper if using a 9-inch round cake pan; instead, butter and flour the bottom and sides of the pan.

Combine the topping ingredients. Use a fork or your fingers to mix in the butter until it resembles coarse crumbs. Keep in the refrigerator until ready to use.

Place the dry ingredients in a large mixing bowl. Combine the milk, oil, egg, vanilla, and lime zest in another bowl and pour all at once into the dry ingredients. Mix with a hand mixer for about 30 to 60 seconds until incorporated. The batter will be thick.

Spoon into the prepared pan and tap on the counter 2 or 3 times to remove any air pockets. The batter will only come up an inch or so in the pan, but it will rise as it bakes.

Scatter the berries on top of the batter and press them in with the back of a spoon, spreading some of the batter over the exposed berries. Sprinkle the streusel mixture evenly over the top. Place in the center of the oven and bake for 30 to 35 minutes, or until a knife inserted in the center comes out clean.

Cool 10 minutes on a wire rack. Remove the outer ring from the pan and let set at least 20 minutes more before serving. If using a traditional cake pan, let it cool completely in the pan.

Note: If using frozen berries, add about 5 minutes more to the baking time. They don’t need to be thawed. The cake will be a little denser with frozen berries, but it’s still good. Bake until a knife inserted in the center comes out clean.