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

– all purpose flour – baking powder – salt – unsalted butter – granulated sugar – eggs – vanilla extract – whole milk – lemon zest – blueberries  – butter  – powdered sugar – lemon juice

Preheat oven to 350º. Spray a 9-inch springform pan with non-stick cooking spray with flour. Prepare crumb topping 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 minutes or until a toothpick inserted into the center comes out clean. About 210 degrees with an instant read thermometer.

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

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