So, we had some frozen blueberries leftover from something else. And some delicious organic lemons and hey, the two go great together!
This recipe requires few ingredients, and therefore wont eat up all your baking supplies. It is sweetly balanced, slightly fruity, and moist, so moist!! Even my husband who doesnt like fruity baked goods was a fan…;)
This is adapted from the app on my iPhone called BigOven.
Lemon Blueberry Coffee Cake
(About 12 servings or 1 8×8 inch or 9×9 inch pan)
|— Streusel Topping —|
|3 tablespoon your choice of flour|
|2 tablespoon raw sugar or honey or maple syrup|
|1/4 teaspoon ground cinnamon|
|1 tablespoon butter; softened|
|— Batter —|
|1 3/4 cups your choice of flour (if using nut flour, decread the oil slightly as nut flour is oily)|
|1 cup raw sugar or your choice of sweetener|
|2 1/2 teaspoon baking powder|
|1/4 teaspoon salt|
|2/3 cup your choice of milk (i used vanilla almond milk)|
|1/3 cup grapeseed oil|
|1 cup fresh or frozen blueberries|
|2 1/2 teaspoon lemon peel; grated|
Preheat oven to 375 degrees F. For streusel topping, combine flour, sugar and cinnamon in small bowl. Add butter; mix until crumbly. For batter, combine flour, sugar, baking powder and salt in large bowl. In small bowl, whisk egg, milk and oil. Add to dry ingredients; stir until just moistened. Gently stir in blueberries and peel. Pour batter into greased 8 or 9-inch square baking pan; sprinkle with streusel. Bake 30-35 minutes or until wooden pick inserted in center comes out clean.