Blueberry, Lemon

Lemon Blueberry Coffee Cake

Posted by VanillaBeanBaking on

Something about lemon and blueberry it just so refreshing for a breakfast treat. This coffee cake is full of flavor and a great way to start the day!

Lemon Blueberry Coffee Cake

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Servings: 9 slices
Ingredients Method

Ingredients
  

  • 1/2 cup unsalted butter room temperature
  • 1 tbsp lemon zest
  • 3/4 cup sugar
  • 1 egg room temperature
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour plus 1 tbsp for blueberries
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 2 cups blueberries fresh or unthawed frozen
  • 1/2 cup buttermilk

Method
 

  1. Preheat oven to 350℉. Line 8×8 or 9×9 square baking pan with parchment paper.
  2. Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
  3. Cream together the butter, lemon zest and sugar until light and fluffy.
  4. Add the egg and vanilla and mix until combined.
  5. Add half the flour mixture to the batter and beat until combined. Then add in all the buttermilk and combine. 6)Finally add in remaining flour and combine.
  6. Toss the blueberries in the 1 tbsp of flour. Then fold blueberries into the batter, carefully. It will be a thick batter.
  7. Spread the batter into the pan. Sprinkle with more sugar, this is optional. Bake for 35 – 45 minutes. Depending on the pan size the time may vary. Test with a toothpick until it comes out clean.

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