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Blueberry Lemon Coffee Cake

Posted by Arianna Kotlier on

This Blueberry Lemon Coffee Cake is perfect for springtime! Using our Meyer Lemon Olive Oil and fresh lemon zest gives this coffee cake a lightness that traditional coffee cakes do not have. The addition of the blueberries adds a nice sweetness and burst of flavor in the cake as well. This quick cake makes a perfect dessert, breakfast treat, or snack and only uses simple pantry and refrigerator staples!

 

Blueberry Lemon Coffee Cake Recipe:

Cake:

  • 2 Cups all-purpose flour
  • 3/4 Cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • Zest of 1 lemon
  • 1/2 Cup milk of choice
  • 1 egg
  • 1/4 Cup Wild Groves Meyer Lemon Olive Oil
  • 1 Cup fresh or frozen blueberries

Streusel:

  • 1/3 Cup all-purpose flour
  • 1/2 Cup brown sugar
  • 1/3 rolled oats 
  • 1/3 Cup unsalted butter, softened 

Instructions:

  1. Preheat oven to 375 degrees.
  2. Grease an 8×8 pan.
  3. In a large bowl, mix together flour, sugar, baking powder, lemon zest, and salt.
  4. Add your egg, milk, and olive oil. Stir until just mixed, don’t over stir.
  5. Fold in blueberries and pour into pan. The batter will be thick!
  6. In a separate bowl, mix together the flour, softened butter, oats and brown sugar. Spread evenly over the coffee cake batter.
  7. Bake for 30-45 minutes or until a toothpick comes out clean.
  8. Enjoy!

Product Links: 

Meyer Lemon Olive Oil 


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