Cakes, Breads, Muffins & Scones/ Recipes

Lemon Blueberry Coffee Cake

I know everyone is dieting at this time of year, and I really shouldn’t be cruel. I’m sorry. Truly.

Ok, not really. You’re just going to have to stop reading this site and tormenting yourself because I love to bake. And I am on an icing kick lately. Maybe that was my resolution, to torment everyone I know by baking and sharing all these goodies.

Ingredients Needed:

1 medium lemon
2 1/4 cups of flour
1 1/2 tsp baking powder
1 1/2 cups of sugar
3/4 cup of margarine or butter
3 eggs
3/4 cup of soured milk (soured with lemon juice, of course!
1 cup of blueberries

Kick the tires and light the fires to 350.

Whisk together all your dry ingredients, including the sugar, then cut in your butter.

Wash then grate yourself 2-3 tablespoons of lemon zest.

Add the lemon zest into the dry ingredients.

Squeeze out 2 tablespoons of lemon juice.  Beat the 3 eggs together, then add the milk and mix. Add the lemon juice in and sour it all up.

Make a well in the dry ingredients, then add the milk mixture. Stir until they are just combined.

When it’s just combined, add in the blueberries and gently mix them in.

Pour into a greased and floured 9 x 13 pan.

Bake at 350 until the top is golden brown and a knife inserted comes out clean.

Then…the pièce de résistance...top with my lemon butter cream icing.

Print

Lemon Blueberry Coffee Cake


  • Author: Karlynn Johnston
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 min

Description

Delicious and decadent lemon blueberry coffee cake.

Ingredients

  • 1 medium lemon
  • 2 1/4 cups of flour
  • 1 1/2 tsp baking powder
  • 1 1/2 cups of sugar
  • 3/4 cup of margarine or butter
  • 3 eggs
  • 3/4 cup of soured milk (soured with lemon juice of course!
  • 1 cup of blueberries

Instructions

  1. Kick the tires and light the fires to 350.
  2. Whisk together all your dry ingredients, including the sugar, then cut in your butter.
  3. Wash then grate yourself 2-3 tablespoons of lemon zest.
  4. Add the lemon zest into the dry ingredients.
  5. Squeeze out 2 tablespoons of lemon juice. Beat the 3 eggs together, then add the milk and mix. Add the lemon juice in and sour it all up.
  6. Make a well in the dry ingredients, then add the milk mixture. Stir until they are just combined.
  7. When it’s just combined, add in the blueberries and gently mix them in.
  8. Pour into a greased and floured 9 x 13 pan.
  9. Bake at 350 until the top is golden brown and a knife inserted comes out clean.
  10. Then…the pièce de résistance…top with my lemon butter cream icing.
  11. Which creates a match made in heaven. A thick, dense slightly sweet coffee cake paired with a tangy sweet whippy icing. The girls at work couldn’t keep their hands off of it, but that goes without saying.

Nutrition

  • Serving Size: 8

Which creates a match made in heaven. A thick, dense  slightly sweet coffee cake paired with a tangy sweet whippy icing. The girls at work couldn’t keep their hands off of it, but that goes without saying.

 

 

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1 Comment

  • Reply
    Arachne
    January 28, 2010 at 6:12 pm

    What’s a diet?

    Printing this.. need to buy a lemon tomorrow.

  • Leave a Reply

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