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4.84
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Lemon Blueberry Coffee Cake
This lemon blueberry coffee cake can be eaten with or without the lemon icing. With the icing it is a great dessert, without the icing you can call it breakfast!
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
18
Calories:
212
kcal
Author:
Karlynn Johnston
Ingredients
1
medium lemon
2 1/4
cups
of flour
1 1/2
teaspoons
baking powder
1 1/2
cups
of sugar
3/4
cup
butter
3
eggs
3/4
cup
of soured milk
soured with lemon juice or vinegar
1
cup
of blueberries
1
batch
lemon buttercream icing
Instructions
Preheat your oven to 350 °F.
Whisk together all your dry ingredients, including the sugar, then cut in your butter.
Grate 2-3 tablespoons of lemon zest.
Add the lemon zest into the dry ingredients, mix until it's crumbly.
Squeeze out 2 tablespoons of lemon juice. Beat the 3 eggs together, then add the milk and mix.Add the lemon juice in.
Make a well in the dry ingredients, then add the milk mixture. Stir until 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.
Leave plain or top with my lemon butter cream icing.
Notes
Nutritional info is WITHOUT the icing!
Nutrition
Serving:
8
g
|
Calories:
212
kcal
|
Carbohydrates:
31
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Cholesterol:
48
mg
|
Sodium:
83
mg
|
Potassium:
99
mg
|
Sugar:
18
g
|
Vitamin A:
295
IU
|
Vitamin C:
4
mg
|
Calcium:
40
mg
|
Iron:
1
mg