PSA: Only 17 days until Spring! Since I am completely over Winter (have I mentioned that lately?), I’ve been in the mood to eat more fruit. I know this sounds weird for me, but I’m trying to balance the queso I’ve been eating 4 days a week.
Don’t worry, I haven’t turned over some new health food leaf. Since I love sugar and coffee cake, I found a way to use the fruit that I buy at the grocery store just so the cashier doesn’t judge my food choices.
Lemon Blueberry Coffee Cake
1/2 cup unsalted butter, room temperature
Zest from 1 large lemon
7/8 cup sugar = 3/4 cup + 2 tablespoons
1 egg, room temperature
1 tsp vanilla
2 cups flour (set aside 1/4 cup to toss w/ blueberries)
2 tsp baking powder
1 tsp kosher salt
2 cups fresh blueberries
1/2 cup buttermilk
First, preheat your oven to 350. Then cream the butter with lemon zest and sugar until it’s light and fluffy.
Next add your egg and vanilla and beat until combined.
Then toss the blueberries with 1/4 cup flour.
You want to mix the rest of your flour, baking powder, and salt together in a bowl. Then add this to your batter a little at a time, alternating with the buttermilk.
Once that’s mixed, carefully fold in your blueberries.
Grease a 9-inch baking pan or dish or whatever you want. I like to butter and flour my pans, but you can use non-stick cooking spray if you like, you do you.
Spread the batter into the pan. Then sprinkle the batter with about 1 tbsp sugar.
Bake for 35-45 minutes, depending on the dish you use, it may take a bit longer. Let your cake cool for about 15 minutes before you serve it in all its delicious glory.
Be sure to tag me in your pictures on Facebook or Instagram and use #astudyinchic for any recipes you try because I love food porn and want to see your creations!
