Lemon Blueberry Coffee Cake
Moist lemon cake laced with blueberries and topped with streusel, this is Lemon Blueberry Coffee Cake! It's so good, seriously make it soon!
Servings 12 servings
Calories 283kcal
Ingredients
- 5 tablespoons butter
- 3/4 cups granulated sugar
- 1/2 teaspoons cinnamon
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoons salt
- 3/4 cups whole milk
- zest and juice of 1 lemon
- 2 cups fresh blueberries
for the topping:
- 1/4 cup butter melted
- 1/2 cup brown sugar
- 1/2 cup all purpose flour
- 1/2 cup oats
- zest of 1/2 lemon
- dash cinnamon
Instructions
- Preheat oven to 350 degrees F. Combine flour, baking powder, and a salt. Stir and set aside.
- Cream butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. In a small bowl or liquid measuring cup, stir milk together with lemon juice and zest. Add flour mixture and milk alternately until totally incorporated. Do not over beat.
- Grease a 9 x 13 inch baking pan. Pour in batter and smooth the top. Sprinkle fresh blueberries over the top of the cake.
- In a separate bowl, combine topping ingredients. Sprinkle over the top of the cake.
- Bake cake for 40 to 45 minutes, or until golden brown. (Mine was done after 45 at 325 degrees in my oven). Sprinkle powdered sugar over the top, if desired. Cut into slices and serve.
Nutrition
Calories: 283kcal | Carbohydrates: 45g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 189mg | Potassium: 154mg | Fiber: 1g | Sugar: 22g | Vitamin A: 311IU | Calcium: 67mg | Iron: 2mg