dessert

Lemon Blueberry Coffee Cake

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Tools

  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 2 bowls
  • Egg beater
  • 9x9 inch pan
  • Grater

Ingredients

Cake

  • 2 cup228 gcake flour
  • 1 ½ tsp6 gbaking powder
  • ½ tsp3 gsalt
  • 8 tbsp114 gsoftened plant butter
  • 1 cup200 gsugar
  • 2 tsp8.7 gvanilla extract
  • 2eggs or ½ cup applesauce
  • ½ cup120 gsoy milk
  • 2 tbsp12 glemon zest
  • 1 pintblueberries

Streusel Topping

  • ½ cup110 gbrown sugar
  • ¼ cup30 gflour
  • ½ tsp1.3 gground cinnamon
  • 3 tbsp41 gvegetable oil

Lemon Icing

  • 1 cup120 gpowdered sugar
  • 3 tbsplemon juice

Steps

Amounts written into the step text aren't scaled.

  1. Combine ¼ cup30 g, 1 ½ tsp6 g, and ½ tsp3 g in medium mixing bowl then set aside.
  2. In a large mixing bowl, beat the 8 tbsp114 g and 1 cup200 g until fluffy.
  3. Add in the 2 tsp8.7 g, eggs, ½ cup120 g, and 2 tbsp12 g. Continue beating until mixed together.
  4. Mix in the dry ingredients.
  5. Mix in the 1 pint.
  6. 3 tbsp41 g the pan and spread the batter evenly.
  7. In a small bowl, combine the ½ cup110 g, ¼ cup30 g, ½ tsp1.3 g, and 3 tbsp41 g. Mix until combined.
  8. Put the streusel mixture on top and slightly press it in.
  9. Bake at 350ºF for 45 minutes or until the top is golden brown.
  10. Let cool for 15 minutes.
  11. In a small bowl, mix together the 1 cup120 g and 3 tbsp.
  12. Pour icing on cooled cake.