Blueberry Coffee Cake
This Blueberry Coffee Cake is perfect for any time of the day. The addition of the lemon zest in this recipe brightens up the flavor and makes this coffee cake extra special.
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Servings: 16
Ingredients
For the Brown Sugar Streusel Topping
- 6 tbsp light brown sugar, packed
- ½ cup all-purpose flour
- 1 tsp cinnamon
- ¼ tsp salt
- 4 tbsp cold unsalted butter, cut into ½ inch cubes
For the Coffee Cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1-1/2 tsp vanilla extract
- 1 tsp lemon zest
- ½ cup milk (I used 2%, but any milk will do)
- 2 cups fresh blueberries
Instructions
- Preheat your oven to 375 degrees
- Grease a 9-inch square baking pan using non-stick cooking spray or butter
- Begin making the streusel topping by mixing together the brown sugar, flour, cinnamon, and salt in a small bowl.
- Using your fingers, mix in the cold butter until it resembles a crumble texture. Place in the fridge until ready to use
- In a medium bowl, combine the flour, baking powder, and salt and set aside.
- Using an electric mixer with a beater attachment, beat the butter and granulated sugar together until creamy (about 2-3 minutes)
- Add in the eggs one at a time, making sure to beat well after each addition
- Beat in the vanilla extract and lemon zest until combined
- Alternate between adding the flour mixture and milk into the butter mixture, and beat on low speed until combined (making sure to not overmix the batter)
- Using a rubber spatula, gently fold in the blueberries until combined throughout the batter
- Pour the batter into the prepared pan, and use the spatula to create an even layer (the batter will be thick)
- Sprinkle all the streusel topping over the batter and bake in a preheated oven for 40-45 minutes.