Lemon Blueberry Coffee Cake
Serve our irresistible lemon coffee cake bursting with sweet juicy blueberries for breakfast with your favorite cup of coffee OR dessert topped with homemade whipped cream!
Servings: 9
Ingredients
- 2 c. all-purpose flour spooned & leveled
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 2 c. fresh blueberries
- 1/2 c. unsalted butter room temperature
- 1 c. granulated sugar plus 1 T. for sprinkling
- Zest of 1 lg. lemon
- 1 lg. egg room temperature
- 1 tsp. vanilla extract
- 1/2 c. buttermilk
Instructions
- Preheat the oven to 350 degrees. Spray an 8x8x2-inch baking pan with non-stick spray and line the bottom of the pan with parchment paper; set aside.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In a small bowl, toss the blueberries with 2 tablespoons of the flour mixture; set aside.
- In a large bowl, using an electric hand mixer cream butter, sugar, and lemon zest until light and fluffy. Add egg and vanilla beat until combined.
- Add half of the flour mixture to the batter, beat until just combined. Add all the buttermilk and remaining flour, beat until flour is absorbed. Gently fold in the blueberries.
- Spread the batter into the prepared pan. Sprinkle the batter with 1 tablespoon of sugar. Bake for 40 to 45 minutes or until a toothpick comes out clean.
Notes
Measure flour by spooning it into a measuring cup and leveling it off with a knife; do not pack or tap down.
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