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Lemon and Blueberry Coffee Cake
Serves 8 |
The perfect accompaniment for hot coffee.
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Ingredients:
| For Streusel Topping: |
| 6 tablespoons brown sugar |
| 1/2 cup flour |
| 2 teaspoons ground cinnamon |
| 1/2 teaspoon salt |
| 6 tablespoons unsalted butter, cut into small cubes |
| For Coffee Cake: |
| 2 cups flour |
| 2 teaspoons baking powder |
| 1/2 teaspoon salt |
| 1 stick unsalted butter |
| 3/4 cup sugar |
| 2 eggs |
| 2 teaspoons vanilla extract |
| 2 teaspoons lemon zest |
| 1/2 cup milk |
| 2 cups fresh blueberries |
Directions:
- Prepare streusel topping by combining brown sugar, flour, cinnamon and salt in a mixing bowl. Once mixed, add butter cubes and combine until crumbly. Set aside
- Preheat the oven to 375° F. Grease an 9x9 baking dish with cooking spray.
- In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixture, beat the butter and sugar until creamy. Add egg and beat until well combined. Add the vanilla extract and lemon zest, beat until well combined.
- Add the flour mixture and milk to standing mixer bowl, with the speed set to low.
- Add the blueberries and use a spatula to combine until evenly distributed.
- Pour the batter into the baking dish. Sprinkle the streusel topping evenly over the top.
- Bake for 45-50 minutes.
- Let cool for about 10 minutes, then slice and enjoy!
| Cooking Method: | Bake |
| Course: | Breakfast |
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