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Lemon Blueberry Coffee Cake
Lemon blueberry cake topped with a delicious coffee cake streusel.
Course
Brunch
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
45
minutes
minutes
0
minutes
minutes
Total Time
1
hour
hour
5
minutes
minutes
Servings
12
servings
Calories
405
kcal
Author
Leigh Anne Wilkes
Ingredients
Streusel Toppoing
1/2
cup
granulated sugar
1
cup
all purpose flour
3
Tbsp
lemon zest
6
Tbsp
butter
softened
1/4
tsp
lemon extract
pinch
of salt
Cake
1/2
cup
butter
softened
1
cup
granulated sugar
2
eggs
1
cup
plain Greek yogurt
1
tsp
vanilla extract
2
Tbsp
lemon juice
2
cups
all purpose flour
1
tsp
baking powder
1/2
tsp
baking soda
1/2
tsp
salt
2
cups
fresh or frozen blueberres
thawed and well drained
Glaze:
1
cup
powdered sugar
1-2
Tbsp
lemon juice
Instructions
Preheat oven to 350 degress F.
Grease a 10" tube pan (with removeable bottom), 9 x 13" baking pan or two 8" x 2" round pans.
Make lemon streusel by combining sugar, flour and salt in a medium bowl. Add in lemon zest and stir to combine.
Add in butter and using a pastry blender, work the mixture until it resembles small pebbles.
Add in lemon extract and stir to combine. Set aside mixture.
Cake
Mix together butter and sugar until light and fluffy.
Add in eggs, one at a time. Scrape down bowl.
Add in yogurt, lemon juice and vanilla.
Add in flour (minus a tablespoon), baking powder, baking soda and salt.
Mix to combine, do not over beat.
Sprinkle blueberries with remaining 1 Tablespoon flour and stir to coat the berries.
Gently fold berries into the batter.
Pour batter into prepared pan and spread evenly.
Cover the top with the streusel mixture.
Bake for 40-50 minutes in the tube pan, 30-35 minutes in a 9 x 13 or ckae pan.
Insert a toothpick to see if cake is done, should come out clean.
Remove from oven and allow to cook on a rack.
Remove from pan after it has cooled.
Glaze
Combine powdered sugar and enough lemon juice to make a good drizzling consistency.
Drizzle over top of cooled coffee cake.
Nutrition
Calories:
405
kcal
|
Carbohydrates:
64
g
|
Protein:
6
g
|
Fat:
15
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
63
mg
|
Sodium:
278
mg
|
Potassium:
131
mg
|
Fiber:
2
g
|
Sugar:
38
g
|
Vitamin A:
466
IU
|
Vitamin C:
6
mg
|
Calcium:
50
mg
|
Iron:
2
mg