Crumb-Topped Blueberry Coffee Cake

This recipe came from my friend, Sandy, and I love to make this when the blueberries are abundant in the summertime, but I’ve also made it many times with frozen blueberries as well.

Blueberry Coffee Cake

Crumb Topping
In a small bowl, combine 2/3 cup sugar, ½ cup all-purpose flour, 1 tsp. cinnamon, ¼ cup chilled butter, zest of 1 lemon, and 1 cup sliced toasted almonds; blend together until crumbly.

Cake
2 cups all-purpose flour
½ cup granulated sugar
1 Tbs. baking powder
½ tsp. baking soda
½ tsp. kosher salt
2 eggs
1 cup buttermilk (or 1 cup milk with 1 Tbs. cider vinegar)
½ butter, melted
2 Tbs. lemon juice
2 cups fresh blueberries

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.  In a separate bowl, blend together the eggs, milk, butter and lemon juice.  Add to the flour mixture; mix well.  Turn into a greased 9 x 13 pan. Combine blueberries with lemon zest; spread over the batter, then sprinkle evenly with prepared crumb topping.  Bake, uncovered, in a preheated 350 degree F. oven for 30-35 minutes or until knife inserted into center comes out clean.

Now You’re Cookin’,
Chef Alli

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