The Humpherys Family

Blueberry Lemon Coffee Cake

Source  Barbara Bakes
Recipe Added:  2/18/2014
2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1 cup sugar
2 large eggs
2 tsp vanilla
1/2 cup milk
1 Tbsp lemon zest
2 cups blueberries, fresh or frozen
 Crumb Topping
1/2 cup sugar
1/4 cup flour
3 Tbsp butter, melted

Lemon Glaze
1 cup powdered sugar
2 Tbsp lemon juice
Preheat oven to 350º. Spray and flour a 9-inch springform pan. Prepare crumb topping and set aside. In a small bowl, whisk flour, baking powder and salt and set aside. 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 combined. Stir in blueberries.

Spread batter evenly into prepared pan. Sprinkle with crumb topping. Bake 45 minutes or until a toothpick inserted into center comes out clean. Cool 10 minutes, then run a knife around the edge and remove ring. Drizzle glaze on cake. Cool completely before serving.

Crumb Topping  In a small bowl, combine sugar, flour, and butter. Mix until mixture is crumbly.
Lemon Glaze  Whisk together powdered sugar and lemon juice to create a thin glaze.
 Websites