Blueberry Coffee Cake
Ingredients
The cake
-
2
cups
all-purpose flour
-
1 ½
teaspoons
baking powder
-
½
teaspoon
salt
-
½
cup
unsalted butter, softened
-
1
cup
granulated sugar
-
2
large
eggs
-
2
teaspoons
vanilla extract
-
½
cup
whole milk
-
1
tablespoon
lemon zest
-
2
cups
blueberries
The crumb topping
-
½
cup
granulated sugar
-
¼
cup
all-purpose flour
-
3
tablespoons
butter, melted
The icing
-
1
cup
powdered sugar
-
1-2
tablespoons
lemon juice
Instructions
- Preheat the oven to 350°F and spray a 9-inch springform pan with non-stick cooking spray.
- For the crumb topping, mix together sugar and flour in a small bowl, then add melted butter and mix until it resembles clumps.
- In a separate bowl, whisk together flour, baking powder, and salt for the cake and set aside.
- In a large bowl, beat butter and sugar until light and fluffy, then add eggs, vanilla, milk, and lemon zest, mixing until combined.
- Add the flour mixture to the butter mixture and mix just until combined, then gently fold in the blueberries.
- Spread the batter evenly into the prepared pan and sprinkle the crumb topping on top.
- Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, whisk together powdered sugar and lemon juice to create the icing.
- Once baked, cool the cake for 10 minutes, then remove the ring from the springform pan and drizzle with icing.
- Allow the cake to cool completely before serving.
Nutrition Facts (estimated)
Servings
12
Calories
347
Total fat
12g
Total carbohydrates
57g
Total protein
4g
Sodium
136mg
Cholesterol
56mg
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