Blueberry Lemon Coffee Cake

LEMON BLUEBERRY COFFEE CAKE

Nancy Harrison

INGREDIENTS

•  2 cups all-purpose flour
•  1 1/2 teaspoons baking powder
•  1/2 teaspoon salt
•  1/2 cup (1 stick) unsalted butter, softened
•  1 cup sugar
•  2 large eggs
•  2 teaspoons vanilla extract
•  1/2 cup whole milk
•  1 tablespoon lemon zest
•  2 cups blueberries, fresh or frozen

CRUMB TOPPING

•  1/2 cup sugar
•  1/4 cup all-purpose flour
•  3 tablespoons butter, melted

ICING

•  1 cup powdered sugar
•  1-2 tablespoons lemon juice

INSTRUCTIONS

1. Preheat oven to 350º. Spray a 9-inch springform pan with non-stick cooking spray with flour.
2. Prepare crumb topping and set aside.
3. In a small bowl, whisk together flour, baking powder and salt and set aside.
4. In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk. Mix in lemon zest. Add flour mixture and mix just until combine. Stir in blueberries.
5. Spread batter evenly into prepared pan. Sprinkle with crumb topping.
6. Bake at 350º for 45 minutes or until a toothpick inserted into the center comes out clean. About 210 degrees with an instant read thermometer.
7. Cool 10 minutes, then run a knife around the edge and remove ring. Drizzle icing on cake. Cool completely before serving. (Unless you're like us and would rather eat it hot even though the cake doesn't cut as well.)

CRUMB TOPPING

In a small bowl, combine sugar, flour, and butter. Mix until mixture is crumbly.

ICING

Whisk together powdered sugar and lemon juice to create a thin glaze.