Lemon Blueberry Coffee Cake
A blueberry lemon coffee cake that is light and fluffy. The sweet blueberries pair perfectly with the tart lemon glaze.
Prep Time15 mins
Cook Time45 mins
- 3 Eggs
- 1.5 cups Granulated Sugar
- 1/2 cup Brown Sugar packed
- 3/4 cup Butter softened
- 1 tsp. Vanilla Extract
- 2 cups Flour
- 1 pint Blueberries
- 1 Tbsp. Lemon Zest
- 3/4 cup Flour
- 6 Tbsp. Brown Sugar packed
- 6 Tbsp. Butter cold
Preheat oven to 350 degrees. Grease a 13x9 pan and set aside.
Using a stand mixer, beat the eggs with the sugars about 5-7 minutes. It should be thickened and about double in size.
Add the butter and vanilla; mix about two more minutes.
Stir in the flour until just combined.
Add the blueberries and lemon zest and fold in till completely combined.
Spread batter into the prepared pan.
In a small bowl, combine flour and brown sugar until mixed. Cut in the butter with a fork until coarse crumbs form.
Spread over batter. Bake for 40-50 minutes until a toothpick inserted in center tests done. It should be a golden brown. Cool completely
Calories: 373kcal | Carbohydrates: 59g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 65mg | Sodium: 132mg | Potassium: 76mg | Fiber: 1g | Sugar: 41g | Vitamin A: 465IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg