Blueberry Lemon Coffee Cake (Edit recipe)

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This moist & crumbly Blueberry Lemon Coffee Cake is a citrus-forward take on the classic breakfast cake. Perfectly fruity light & sweet, with bright wild blueberries and a sweet lemon glaze.

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PREP TIME

15 minutes

COOK TIME

45 minutes

INGREDIENTS

18

Serves: 12

Ingredients

Dry

0.75 cup Cane Sugar
3 cups All Purpose Flour
1 tsp Kosher Salt
5 tsp Baking Powder
1 Tbsp Lemon Zest, zest of half a lemon
1 cup Freeze-Dried Wild Blueberries - CITREVE

Wet

2 Eggs
0.25 cup Butter, Salted, melted
0.5 cup Vegetable Oil
1.5 cup Milk
1 tsp Pure Vanilla Extract
0.5 tsp Almond Extract

Glaze

1 Tbsp Lemon Zest, zest of half a lemon
4 Tbsp Lemon Juice, juice of one whole lemon
1 cup Powdered Sugar

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350
Zest and juice your lemon
Prepare a large mixing bowl for dry ingredients
First combine sugar and 1 tbsp of lemon zest. Rub the mixture together to express the oils of the zest until combined. Add to your bowl
Add remaining dry ingredients to your bowl and mix
In a separate bowl, add wet ingredients, stir until combined
Pour the wet ingredients mixture into dry ingredients mixture, stir until combined (if using an electric mixer, use the paddle attachment, NOT the whisk to avoid the badder becoming too airy)
Pour badder into a greased pan
Bake for 45 minutes
While cake is baking, prepare your glaze. Combine powdered sugar, lemon juice, & lemon zest, combine with electric mixer. Drizzle on top once cake has cooled.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	358
Fat:	14 g
Carbohydrates:	51 g
Protein:	5 g
Cholesterol:	14 g
Sodium:	141 mg
Fiber:	1 g
Sugars:	23 g
Sugar Alcohol:	0 g
Calculated per serving.