EASY

LEMON BLUEBERRY COFFEE CAKE

Tender, moist lemon coffee cake loaded with blueberries crowned with a crunchy, sweet crumb topping and drizzled with a tart lemon glaze. A fun way to change up blueberry muffins. It makes a family-favorite breakfast or brunch recipe.

 INGREDIENTS

Crumb Topping – ½ cup granulated sugar 99 grams – ¼ cup all-purpose flour 35 grams – 3 tablespoons butter melted Cake Batter – 2 cups all purpose flour 284 grams – 1 ½ teaspoons baking powder – ½ teaspoon salt – ½ cup unsalted butter softened, 1 stick – 1 cup granulated sugar 198 grams – 2 eggs large – 2 teaspoons vanilla extract – ½ cup whole milk 4 ounces – 1 tablespoon lemon zest – 2 cups blueberries

Preheat oven to 350º F. Spray a 9-inch springform pan with non-stick cooking spray with flour.

Prepare crumb topping by mixing the sugar, flour, and butter together in a small bowl well with a fork and set aside.

In a small bowl, whisk together flour, baking powder and salt and set aside.

In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk. Mix in lemon zest. Add flour mixture and mix just until combine. Stir in blueberries.

Spread batter evenly into prepared pan. Sprinkle with crumb topping. Bake at 350º for 45-55 minutes or until a toothpick inserted into the center comes out clean.

Whisk together powdered sugar and lemon juice to create a thin glaze.

Cool the cake 10 minutes in the pan, then run a knife around the edge and remove ring. Drizzle icing on cake. Cool completely before serving.

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