Ingredients
Crumble Topping
- 1 c. sugar
- 2/3 c. flour
- 1 tsp. cinnamon
- 1/2 c. butter softened
- 1 Meyer lemon
Coffee Cake
- 2 c. flour
- 2 1/2 tsp. baking powder
- 3/4 tsp. salt
- 3/4 c. milk
- 3/4 c. sugar
- 1/4 c. butter softened
- 1 egg
- 1 c. frozen blueberries
- 2 Meyer lemons
Instructions
Crumble Topping
- Combine 1 c. sugar, 2/3 c. flour and cinnamon in a bowl and mix well.
- Cut in 1/2 c. butter until mixture is crumbly.
Coffee Cake
- In a medium bowl, combine 2 c. flour, baking powder and salt. Set aside.
- Beat milk, 3/4 c. sugar, 1/4 c. butter and egg until creamy. Add dry ingredients and mix just until blended.
- Stir in blueberries, zest and juice of 2 lemons.
- Spoon batter into a 9 inch round baking pan and sprinkle with crumble topping.
- Top with juice and zest of 1 Meyer lemon.
- Bake at 350 degrees for 45 minutes.