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Easy Lemon Blueberry Breakfast Cake Recipe
Ingredients
Topping Ingredients:
⅓
c
light brown sugar
⅓
C
sugar
1
tbsp
ground cinnamon
1
tbsp
unsalted sweet cream butter
,
melted
Coffee Cake Ingredients:
3
C
flour
1
tbsp
baking powder
1
tsp
baking soda
1
tsp
ground cinnamon
¼
tsp
kosher salt
1 ¾
C
buttermilk
1
C
brown sugar
1
C
sugar
3
large eggs
½
C
unsalted sweet cream butter
,
melted
1
C
fresh blueberries
1
small lemon zested
Lemon Icing ingredients:
1
C
powdered sugar
1
large lemon
,
juiced and zested
2
tbsp
milk
Instructions
Using a small bowl, mix topping ingredients together until combined
Set aside
Preheat oven to 350 and spray a 9x13 baking dish with pam baking spray
Using a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt
Using a large bowl, whisk together the buttermilk, brown sugar, sugar, eggs, and butter until combined
Gradually mix the wet ingredients into the dry ingredients until combined
Fold in the fresh blueberries and lemon zest
Pour the batter into the baking pan
Sprinkle the topping onto the top of the batter and bake for 40-50 minutes or until a toothpick comes out clean
Allow to cool for 20 minutes
Using a small bowl, whisk all ingredients for the icing until combined
If the icing is lumpy, whisk in 1-2 tbsp milk
Drizzle over the coffee cake and serve
Author:
Laura