Description
A tender lemon flavored coffee cake, speckled with blueberries and drizzled with a lemon glaze. Perfect for breakfast, brunch, or dessert.
Ingredients
Scale
For the cake
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick) butter, at room temperature
- 3/4 cup sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 tbsp lemon zest (zest from 1 lemon)
- 1/2 cup buttermilk
- 2 cups blueberries (I used frozen)
- For the drizzle
- 1– 1 1/2 cups powdered sugar
- juice from 1 lemon
Instructions
- Preheat oven to 350 degrees F.
- Lightly spray a 9×9″ baking dish with cooking spray.
- In medium bowl, combine flour, baking soda, and salt. Mix to combine and set aside.
- In large bowl with electric mixer, beat together butter and sugar until light and fluffy, about 1-2 minutes.
- Add eggs, one at a time.
- Add vanilla, lemon zest and buttermilk, beating until combined.
- Slowly add in flour, mixing until just combined.
- Fold in blueberries.
- Pour into prepared pan and bake in preheated oven for 40-45 minutes, until toothpick comes out of the middle clean.
- Let cool for 15 minutes.
- To make the drizzle, whisk together 1 cup powdered sugar and lemon juice and add more powdered sugar until desired consistency is reached.
- Drizzle over warm coffee cake.
- Category: Dessert