Blueberry Lemon Coffee Cake

Blueberry Lemon Coffee Cake

Serves 8-10

Time: 40-45 minutes (+ cool time)

INGREDIENTS

• 3/4 cup milk of choice, warmed

• 1/2 cup butter melted

• 2 tsp vanilla extract

• Juice of one lemon

• 1 3/4 cup all-purpose flour

• 3/4 cup brown sugar

• 1/2 tablespoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon cinnamon

• 1/2 teaspoon cardamom

• 1/2 teaspoon sea salt
  {Blueberry Layer}

• 1-pint blueberries

• 2 tablespoons sugar

• zest of one lemon

• 10 mint leaves, minced
  {Streusel}

• 1/2 cup all-purpose flour

• 1/3 cup brown sugar

• 1/2 teaspoon sea salt

• 1 teaspoon cinnamon

• 1/2 teaspoon allspice

• 3 tablespoons softened butter

DIRECTIONS

1. To begin, preheat your oven to 350 degrees Fahrenheit. Place a rack in the middle of the oven. Grease an 8-inch square baking dish and line with parchment paper.

2. Prepare your zesty lemon blueberries by tossing the pint of fresh blueberries with the sugar, lemon zest, and cut mint leaves. Set aside.

3. Prepare your streusel by whisking together the all-purpose flour, brown sugar, sea salt, cinnamon, and cardamom. Once combined, using a fork, break the butter into the mixture until a crumble consistency comes to fruition.

4. In a large bowl, whisk together the all-purpose flour, brown sugar, baking soda, baking powder, cinnamon, cardamom. and salt. Set aside.

5. In a medium bowl, whisk together the milk, butter, vanilla extract, and lemon juice until combined. Pour the wet ingredients into the dry ingredients and fold until just combined.

6. To the greased pan, add the cake batter. Carefully add the zesty sugar-coated blueberries evenly on top of the cake batter, being sure to not spoon in any excess liquid from that bowl.

7. Top the cake batter and blueberries with an even layer of the streusel.

8. Bake the cake for 40-50 minutes on the middle rack of the oven, or until a clean toothpick comes out clean when inserted into the center of the cake.

9. Let cool in the pan and remove carefully by using an offset spatula and separating the corners of the cake from the pan.

10. Garnish the cake with powdered sugar by sifting about 1/4 cup of powdered sugar.

11. Serve with a glass of milk, a cup of iced coffee, or a sip of iced tea.

12. Dive in!