Lemon Blueberry Coffee Cake
Description
This coffee cake is delicious, moist and is packed with yummy blueberries. It has a sweet crumb topping to die for. Serve it for breakfast, dessert or for a quick snack.
Ingredients
2 c. all-purpose flour
1 1/2 t. baking powder
1/2 t. salt
1 stick unsalted butter, softened
1 c. sugar
2 large eggs
2 t. vanilla extract
1/2 c. whole milk
1 T. lemon zest
2 c. blueberries, fresh or frozen
crumb topping:
1/2 c. sugar
1/4 c. all-purpose flour
3 T. butter, melted
icing:
1 c. powdered sugar
1 - 2 T. freshly squeezed lemon juice
Directions
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Preheat oven to 350 degrees. Spray a 9 inch springform pan with non-stick cooking spray; sprinkle with flour.
Prepare crumb topping.
In a small bowl, combine sugar, flour, and butter. Mix until mixture is crumbly. Set aside.
In a small bowl, whisk together flour, baking powder and salt; 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; mix just until combined; stir in blueberries.
Spread batter evenly into the prepared pan. Sprinkle with the crumb topping.
Bake 45 minutes or until a toothpick inserted into the center comes out clean.
Cool 10 minutes, then run a knife around the edge and remove ring.
While cooling, make icing:
Whisk together powdered sugar and lemon juice to create a thin glaze.
Drizzle icing on the cake.
Cool completely before serving.You can eat it hot even though the cake doesn't cut very well.
12 servings.