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Lemon Blueberry Coffee Cake

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Author Cathy Trochelman

Ingredients

Crumble Topping

  • 1 c. sugar
  • c. flour
  • 1 tsp. cinnamon
  • ½ c. butter softened
  • 1 Meyer lemon

Coffee Cake

  • 2 c. flour
  • 2 ½ tsp. baking powder
  • ¾ tsp. salt
  • ¾ c. milk
  • ¾ c. sugar
  • ¼ c. butter softened
  • 1 egg
  • 1 c. frozen blueberries
  • 2 Meyer lemons

Instructions

Crumble Topping

  1. Combine 1 c. sugar, ⅔ c. flour and cinnamon in a bowl and mix well.
  2. Cut in ½ c. butter until mixture is crumbly.

Coffee Cake

  1. In a medium bowl, combine 2 c. flour, baking powder and salt. Set aside.
  2. Beat milk, ¾ c. sugar, ¼ c. butter and egg until creamy. Add dry ingredients and mix just until blended.
  3. Stir in blueberries, zest and juice of 2 lemons.
  4. Spoon batter into a 9 inch round baking pan and sprinkle with crumble topping.
  5. Top with juice and zest of 1 Meyer lemon.
  6. Bake at 350 degrees for 45 minutes.