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Lemon and Blueberry Coffee Cake Recipe

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Lemon and Blueberry Coffee Cake

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Serves 8 | 

The perfect accompaniment for hot coffee.


For Streusel Topping:
6 tablespoons brown sugar
1/2 cup flour
2 teaspoons ground cinnamon
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into small cubes
For Coffee Cake:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick unsalted butter
3/4 cup sugar
2 eggs
2 teaspoons vanilla extract
2 teaspoons lemon zest
1/2 cup milk
2 cups fresh blueberries


  1. Prepare streusel topping by combining brown sugar, flour, cinnamon and salt in a mixing bowl. Once mixed, add butter cubes and combine until crumbly. Set aside
  2. Preheat the oven to 375° F. Grease an 9x9 baking dish with cooking spray.
  3. In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In the bowl of a stand mixture, beat the butter and sugar until creamy. Add egg and beat until well combined. Add the vanilla extract and lemon zest, beat until well combined.
  5. Add the flour mixture and milk to standing mixer bowl, with the speed set to low.
  6. Add the blueberries and use a spatula to combine until evenly distributed.
  7. Pour the batter into the baking dish. Sprinkle the streusel topping evenly over the top.
  8. Bake for 45-50 minutes.
  9. Let cool for about 10 minutes, then slice and enjoy!
Cooking Method: Bake
Course: Breakfast
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