Blueberry Lemon Coffee Cake
This blueberry lemon coffee cake is so moist and a must make for brunch! It's studded with sweet blueberries, lemon zest and topped with a sweet crumbly streusel.
Servings: 10 servings
Equipment
Ingredients
Streusel
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter melted
- 1/8 teaspoon almond extract optional
Coffee Cake
- 1 1/4 cups all-purpose flour
- 1 cup white whole wheat flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup milk
- 6 ounces plain Greek yogurt whole milk or low fat are best
- 1/4 cup avocado oil
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 1 pint blueberries
Instructions
- Preheat oven to 350° F. Spay a 9-10 inch springform pan with cooking spray. Line the bottom with parchment paper and spray the top with cooking spray. Set aside.
- In a bowl combine the dry ingredients for the streusel. Pour in the melted butter and almond extract if you're using it. Stir together until it's crumbly.
- In a large mixing bowl combine the flour, granulated sugar, baking powder, baking soda, and salt. In a smaller mixing bowl whisk together the eggs, milk, yogurt, oil, lemon zest, and vanilla until smooth.
- Pour the wet ingredients in with the dry and stir together until just combined with a rubber spatula.
- Toss the blueberries together with a tablespoon of flour and then gently fold them into the batter.
- Pour the batter into the prepared pan. Smooth out the top and then top it evenly with the streusel. Bake on the middle rack of the oven for 45-50 minutes or until a toothpick inserted into the center comes out with a few crumbs attached.
- Cool the coffee cake on a wire cooling rack for 30 minutes before releasing it from the pan and cutting it into slices.
Notes
- If using frozen blueberries don't defrost them.
- An 8x8 or 9x9 baking pan may be used instead of a springform pan.
- If the streusel starts to get too brown before the cake is finished baking, cover it loosely with a piece of foil.
Nutrition
Calories: 373kcal | Carbohydrates: 60g | Protein: 8g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 385mg | Fiber: 3g | Sugar: 32g