Blueberry Lemon Coffee Cake
Serving Size: 10-12 slices
Prep Time: 15 minutes
Cook Time: 70-80 minutes
Ingredients
| 1/2 cup | Vegetable Oil |
| 1 cup | Plain Yogurt |
| 1 1/4 cup | Brown Sugar |
| 2 | Egg(s) |
| 1 tsp | Vanilla Extract |
| Lemon Zest From half a lemon | |
| 2 cups | All-Purpose Flour |
| 1 tsp | Baking Powder |
| 1/2 tsp | Baking Soda |
| 1/2 tsp | Salt |
| 2 1/2 cups | Blueberries |
Instructions
- Preheat oven to 350 degrees F and grease a 9″ or 10" Springform pan.
- In a large bowl, whisk together oil, yogurt and brown sugar until combined and smooth. Add eggs and vanilla.
- Add the flour, baking powder, baking soda and salt, mixing just until combined. Stir in the blueberries with a spatula (if using frozen, wait until the last minute to add before the streusel and baking).
- Spread batter in prepared pan.
-
In a medium bowl, melt the butter for the streusel.Stir in flour and sugar until it forms a crumbly mixture. Sprinkle over batter in pan, breaking into small pieces with your fingers or a fork.
Bake for 70-80 minutes (I cooked mine for 80 minutes as I used frozen berries), until a toothpick inserted in the center comes out clean or with a few crumbs. - For the glaze, stir together powdered sugar, milk and lemon juice. Drizzle over coffee cake and enjoy!
