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Lemon Blueberry Coffee Cake

Lemon Blueberry Coffee Cake | BourbonAndHoney.com
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This yummy coffee cake is stuffed with blueberries, fresh lemon zest and topped with a crunchy streusel, perfect for brunch or dessert.

Ingredients

Scale
  • Crumb Topping
  • 1/3 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons cold butter, cut into small pieces
  • 1/2 cup chopped nuts
  • Lemon Blueberry Coffee Cake
  • 2 cups all-purpose flour
  • 3/4 cup light brown sugar
  • 3/4 cup milk
  • 1/4 cup butter, melted
  • 1 egg
  • 1 tablespoon lemon zest
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground cinnamon
  • 2 cups fresh blueberries

Instructions

  1. Heat oven to 375°F. Grease a deep 9-inch round cake pan or spring form pan with butter or cooking spray; set aside. In a small bowl, mix 1/3 cup brown sugar, 1/4 cup flour, 1/2 teaspoon cinnamon. Cut in 3 tablespoons cold butter with fork until crumbly. Stir in the nuts. Set aside.
  2. In large bowl, stir together all coffee cake ingredients except the blueberries; beat with a wooden spoon 30 seconds. Gently fold in 1 1/2 cups of the blueberries. Spread batter in the prepared pan. Sprinkle remaining 1/2 cup of the blueberries and the crumb topping over the batter.
  3. Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 20 minutes; loosen edges of cake by running a knife around the edge of the pan and transfer to a serving plate, if desired. Cut into slices and serve.

Nutrition

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