Lemon Blueberry Coffee Cake
Lemon Blueberry Coffee Cake is scrumptious! It’s perfect for a brunch or an easy breakfast idea. Tangy lemon flavor paired with blueberries all combined in a moist coffee cake. Every bite is delightful and something you will want more of.
INGREDIENTS:
For the Topping:
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 tablespoon ground cinnamon
1 tablespoon unsalted butter, melted and cooled
1 cup walnuts, chopped coarse
For the Cake:
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon table salt
1 ¾ cups buttermilk
1 cup packed light brown sugar
1 cup granulated sugar, 7 ounces
3 large eggs
7 tablespoons unsalted butter, melted and cooled
1 cup blueberries, fresh or frozen, rinsed and dried
1 teaspoon grated lemon zest
1/4 cup confectioner’s sugar, sifted 1/2 to 1 tablespoon fresh lemon juice
1/4 cup confectioner’s sugar, sifted
1/2 to 1 tablespoon fresh lemon juice
DIRECTIONS:
To make the topping: In a medium bowl, mix the brown sugar, granulated sugar, cinnamon, and melted butter together until the mixture resembles wet sand. Stir in the nuts; set aside.
Preheat the oven to 350°. Grease a 9×13 inch square baking pan and set aside.
To make the coffee cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt; set aside.
In a medium bowl, whisk together the buttermilk, brown sugar, granulated sugar, eggs, and melted butter until smooth. Gently fold the egg mixture into the flour mixture with a rubber spatula and stir until the batter looks smooth and well combined. Stir in blueberries and lemon zest.
Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula. Sprinkle the topping evenly over the batter. Bake until the top is golden and a toothpick inserted into the center comes out with just a few crumbs attached, 40 to 45 minutes. Let the cake cool on a wire rack for 15 minutes before serving …
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