Blueberry Coffee Cake III

 

Blueberry Coffee Cake III: A Triple Threat

This delicious coffee cake combines the flavors of blueberry, lemon, and cream cheese for a truly indulgent treat.

Ingredients:

For the Cake Batter:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted
• 1 large egg
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• Zest of 1 lemon

For the Cream Cheese Frosting:

• 1/2 cup softened cream cheese
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven: Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan.
2. Make the crumble topping: In a small bowl, combine the flour, granulated sugar, brown sugar, and butter. Use your fingers or a pastry cutter to crumble the mixture together.
3. Prepare the cake batter: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
4. Combine wet ingredients: In a separate bowl, whisk together the melted butter, egg, milk, vanilla extract, and lemon zest.
5. Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
6. Fold in blueberries: Gently fold in the blueberries.
7. Assemble the cake: Pour the cake batter into the prepared baking pan. Top with the crumble topping.
8. Bake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Let the cake cool completely before frosting.
10. Make the frosting: In a medium bowl, cream together the cream cheese and butter until smooth. Gradually add the powdered sugar, lemon juice, and vanilla extract, beating until light and fluffy.
11. Frost: Frost the cooled cake with the cream cheese frosting.

Enjoy this delicious and decadent blueberry coffee cake!

For a richer flavor, you can use buttermilk instead of milk in the cake batter.

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