Blueberry Lemon Coffee Cake | Recipe Cart
This blueberry lemon coffee cake is so moist and a must make for brunch! It's studded with sweet blueberries, lemon zest and topped with a sweet crumbly streuse
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Cooking tools:
- Springform pan
- Parchment paper
- Cooking spray
- Oven
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Toothpick
- Cooling rack
- Cutting knife
- Cutting board
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter (melted)
- 1/8 teaspoon almond extract (optional)
- 1 1/4 cups all-purpose flour
- 1 cup white whole wheat flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 eggs
- 1 cup milk
- 6 ounces plain Greek yogurt (whole milk or low fat are best)
- 1/4 cup avocado oil
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 1 pint blueberries
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