Adapted from https://www.onceuponachef.com/recipes/blueberry-coffee-cake.html Ingredients For the Streusel Topping 6 tablespoons packed light brown sugar 1/2 cup all-purpose flour, spooned into measuring cup and leveled-off 1 teaspoon ground cinnamon 1/4 teaspoon salt 4 tablespoons unsalted butter, cold, cut into 1/2-inch chunks For the Cake 2 cups all-purpose flour, spooned into measuring cup and leveled-off 2 teaspoons baking powder 1/2 teaspoon salt 1 stick (1/2 cup) unsalted butter, softened 3/4 cup granulated sugar 2 large eggs 1-1/2 teaspoons vanilla extract 2 teaspoon packed lemon zest, from 2 lemons 1/2 cup milk (I use Darigold Fit Milk to reduce the natural sugar and add more protein, but any milk will do) 2 cups fresh blueberries (frozen may be used but do not defrost) Instructions
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