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Lemon Blueberry Coffee Cake

Erin Indahl-Fink
  • 105 minutes
  • Serves 8 to 10

INGREDIENTS

Cake:

2 1/2 cups

flour, + 1 Tbsp.

2 tsp

baking powder

1/2 tsp

salt

1 cup

butter, room temperature

1 cup

light brown sugar

1 cup

granulated sugar

4

large eggs

1 tsp

vanilla

1 cup

sour cream

Juice of 1 lemon, (about 1/4 c.)

2 cups

blueberries (fresh or frozen)

Zest of 2 lemons (about 2 Tbsp.)

Struessel Topping:

1/3 cup

light brown sugar

2/3 cup

flour

1/3 cup

butter, softened, almost melted

Lemon Glaze:

Juice of 1 lemon

1 cup

powdered sugar