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lemon & blueberry coffee cake with lemon drizzle

Author: Taylor Ellingson

Ingredients

for the cake:

  • 2 cups all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup 1 stick butter, at room temperature
  • ¾ cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon zest zest from 1 lemon
  • ½ cup buttermilk
  • 2 cups blueberries I used frozen

for the drizzle:

  • 1- 1 ½ cups powdered sugar
  • juice from 1 lemon

Instructions

  • Preheat oven to 350 degrees F.
  • Lightly spray a 9x9" baking dish with cooking spray.
  • In medium bowl, combine flour, baking powder, and salt. Mix to combine and set aside.
  • In large bowl with electric mixer, beat together butter and sugar until light and fluffy, about 1-2 minutes.
  • Add eggs, one at a time.
  • Add vanilla, lemon zest and buttermilk, beating until combined.
  • Slowly add in flour, mixing until just combined.
  • Fold in blueberries.
  • Pour into prepared pan and bake in preheated oven for 40-45 minutes, until toothpick comes out of the middle clean.
  • Let cool for 15 minutes.
  • To make the drizzle, whisk together 1 cup powdered sugar and lemon juice and add more powdered sugar until desired consistency is reached.
  • Drizzle over warm coffee cake.
  • Slice and enjoy!