Blueberry Lemon Coffee Cake

The sweet, crunchy topping sits atop a tender, lemon cake that is bursting with fresh blueberries and lemon zest.   Recipe courtesy of Jessica Tuttle from A Kitchen Addiction.

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Votes: 3
Rating: 4.67
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Servings 9 - 12servings
Prep Time 20minutes
Cook Time 35 - 45minutes
Passive Time 15 - 20minutes
Submitted By Jessica Tuttle from A Kitchen Addiction
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 4.67
You:
Rate this recipe!
Servings 9 - 12servings
Prep Time 20minutes
Cook Time 35 - 45minutes
Passive Time 15 - 20minutes
Submitted By Jessica Tuttle from A Kitchen Addiction
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350. Spray an 8x8 or 9x9 inch baking dish with non-stick cooking spray.
  2. In a large bowl, whisk together flour, almond meal, baking powder, salt, baking soda, cinnamon, and nutmeg. Set aside.
  3. In the bowl of a stand mixer (or with an electric mixer), cream together butter and sugar. Beat in eggs until creamy. Carefully beat in milk, lemon juice, and vanilla extract until combined.
  4. Add dry ingredients to wet ingredients and stir until combined. Do not over stir. Gently stir in lemon zest and blueberries. (If you toss the blueberries with a bit of flour before adding them to the batter, this will help prevent them from all sinking to the bottom.)
  5. Pour batter into prepared baking dish.
  6. Stir together oats, almond meal, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over the top of batter.
  7. Bake for 35-45 minutes, or until toothpick inserted in the center comes out clean.
  8. Remove to a wire rack to cool for 15-20 minutes before serving.
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Recipe Comments

One thought on “Blueberry Lemon Coffee Cake

  1. Teresa

    Excellent! Moist and delicious. I had no lemons but no problem the recipe was still amazing. . This will be a keeper.

    Reply

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