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Lemon Blackberry Coffee Cake

June 12, 2011 by Lindsay 6 Comments

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Last week, I went in to visit my old boss and coworkers. It has come to be expected that when I do this, I bring some sort of treat with me 🙂 After perusing my collection of bookmarked recipes, I settled on this Lemon Blueberry Coffee Cake from Jamie at My Baking Adddiciton.

It was super easy to make. I didn’t have blueberry preserves so I used frozen blackberries. Here’s the recipe I used:

Lemon Blackberry Coffee Cake

 

by Lindsay L

Prep Time: 10 min

Cook Time: 30 min

Keywords: bake breakfast healthy fruit summer

Ingredients (8×8 pan)

For the Coffee Cake

  • zest of one lemon
  • 1/4 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 cup butter, melted
  • 1 egg
  • 2/3 cup skim milk
  • 1 teaspoon vanilla
  • 1 – 1 1/2 c fresh or frozen blackberries (or other berry)

For the Topping

  • 1/4 cup brown sugar
  • 2 tablespoons flour
  • 1 tablespoon cold butter

Instructions

1. Preheat the oven to 400°F and spray an 8 inch square baking pan with non-stick cooking spray.

2. In a bowl, combine the sugar and the lemon zest. Rub it together between your fingers for a few minutes, then add the flour and baking powder to the sugar and stir until combined. Add the melted butter, egg, milk and vanilla and stir again.

3. Scoop half of batter into the pan and spread it evenly over the bottom. Add the berries. Top with remaining batter.

4. In another bowl, mix the flour, brown sugar and butter until crumbly. Sprinkle over top of the batter.

5. Bake in preheated oven for 25-30 minutes.

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Yes I ate the crumbs with a spatula 🙂

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Sorry for the poor pictures….I was in a hurry to bring it in while it was still warm. You’ll just have to trust me that it was a big hit. I’ve already had someone ask me for the recipe and I brought the hubby a plate of 6 pieces to share….and he ate 5 of them himself 🙂

I made this a second time with fresh strawberries and subbed white whole wheat flour and it wasn’t quite as good. Just sayin….AP is the way to go on this one.

Enjoy!
–Lindsay–

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Filed Under: Baking

About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!

Reader Interactions

Comments

  1. Maria says

    June 12, 2011 at 2:02 PM

    I love that we both share a fondness of lemon-flavored desserts. I will always choose lemon over chocolate, though I’m not sure how you feel about that! I agree with ww pastry flour vs. AP – when I use ww, I always feel like the recipe is just a little “off”. More and more I feel like just eating the “real thing” when it comes to desserts.

    Reply
  2. Meri says

    June 12, 2011 at 11:25 PM

    Mmmm the crust looks so good and sugary! Yumm!

    Reply
  3. Kerstin says

    June 13, 2011 at 12:14 AM

    Yum, this looks so perfect to bring to a brunch! I’m so excited for berries to be in season!

    Reply
  4. Donna @ Love, Run & Travel says

    June 13, 2011 at 11:26 AM

    I just want to reach in my screen and eat this and good to know not to sub with ww flour, i totally would have tried that 🙂

    Reply
  5. Mindy @ Clueless Nut says

    January 5, 2012 at 11:50 AM

    My kind of recipe – easy and simple 🙂 I will keep this in mind when I need a baking recipe! Sounds delicious!

    Reply
  6. Darlene says

    October 17, 2023 at 10:59 AM

    I added 1/2 c of oatmeal to the topping!

    Reply

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Lindsay Livingston The Lean Green Bean Healthy Living Tips and Tricks

I'm a Registered Dietitian and mom of three from Columbus, Ohio. I use this blog to share simple, healthy recipes, nutrition tips, and an honest glimpse of motherhood!

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