Lemon Blueberry Coffee Cake
This Lemon Blueberry Coffee Cake with streusel topping and lemon glaze is absolutely delectable! Perfect for Easter or holiday brunch, or an afternoon snack
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/2 cup lemon juice
- 1/2 cup plain Dannon Yogurt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 cup all purpose flour
- 1 cup blueberries
- 1/3 cup Smucker's Fruit and Honey Blueberry Lemon fruit spread
- 1/2 cup brown sugar
- 1/3 cup oats
- 2 tablespoons oil
- 1 cup powdered sugar
- 1 tablespoon lemon Juice
If using frozen blueberries, stir them with 1/4 cup flour until coated, before adding to the batter. This will keep them from sinking to the bottom of the cake.
|Preheat oven to 350 |
In a large mixing bowl, cream the butter and sugar.
Add the beaten eggs and mix well.
Mix in vanilla, salt, and lemon juice.
Add baking soda, baking powder, and half of the flour mixing until well combined.
Mix in the yogurt.
Mix in remaining flour just until combined.
Stir in blueberries.
Pour into greased 8" square baking pan and swirl the lemon blueberry fruit spread gently into the batter.
|In a small bowl stir together topping ingredients until the oil has coated everything. Sprinkle evenly over the cake batter. |
Bake for 40-45 minutes or until tester comes out clean.
|In a small bowl, whisk together the sugar and lemon juice until a glaze forms. Add more lemon juice if too thick. It should be the consistency of glue. |
Drizzle over cooled cake and serve!
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