Lemon Blueberry Coffee Cake
Are you looking for a moist breakfast recipe? Lemon Blueberry Coffee Cake is a delicious breakfast your family will love. The buttermilk helps make this coffee cake extra moist. The lemon and juicy blueberries give this cake a great flavor.
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Ingredients Needed for Moist Lemon Blueberry Coffee Cake:
1/2 cup butter, room temperature
1/2 tablespoon lemon zest
2 tablespoons lemon juice
3/4-1 cup sugar-use 3/4 cup if you want less sugar
Large egg
1 cup buttermilk
1 1/4 cup flour
1/2 teaspoon salt
2 teaspoons baking powder
6 ounces blueberries
3 tablespoons flour
Instructions for Moist Lemon Blueberry Coffee Cake:
Preheat the oven to 350 degrees.
With and electric mixer, blend butter, lemon zest, lemon juice and sugar until well combined and creamy.
Then, mix in egg and buttermilk until well combined.
Add flour, salt and baking powder until well blended.
Coat blueberries in the 3 tablespoons of flour.
Fold in blueberries.
Pour into a 9×9 greased baking dish.
Bake at 350 degrees 40-45 minutes. Until toothpick test comes out clean.
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Lemon Blueberry Coffee Cake
A blueberry and lemon filled breakfast recipe.
Ingredients
- 1/2 cup butter softened
- 1/2 tbsp lemon zest
- 2 tbsps lemon juice freshly squeezed
- 1 cup sugar can use 3/4 cup to lessen sugar
- 1 large egg
- 1 cup buttermilk
- 1 1/4 cups flour
- 1/2 tsp salt
- 2 tsp baking powder
- 6 ounces blueberries
- 3 tsps flour
Instructions
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Combine butter, lemon zest, lemon juice, sugar, egg and buttermilk until well combined.
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Mix in flour, salt and baking powder.
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Coat the blueberries with the 3 tablespoons of flour.
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Fold blueberries into the batter.
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Pour into greased 9×9 baking dish and bake at 350° for 40-45 minutes.
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