Fresh Blueberry Coffee Cake

Time :1 10

Yield :16 servings

Recipe Background

What a lovely day it is going to be! How can we be so sure? We have this Fresh Blueberry Coffee Cake! This tender, buttery cake is topped with chopped walnuts and fragrant cinnamon and loaded with bursts of jammy blueberries. Slice into Fresh Blueberry Coffee Cake and feel the goodness flow through you! Let's make it a lovely day indeed!

Ingredients

For the cake:

2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
salt to taste
1/4 cup butter softened
1 egg lightly beaten
1/2 cup milk
1 teaspoon lemon zest
2 cups fresh or frozen blueberries

For the topping:

1/3 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup walnuts finely chopped
1/2 teaspoon cinnamon
3 tablespoons butter cold

Directions

Preheat the oven to 350 degrees F.
Grease a 9x9-inch square baking pan with cooking spray.
In a large bowl, add 2 cups of the flour, 1/2 cup of the granulated sugar, the baking powder, and the salt and whisk to combine.
In a small bowl, cut 1/4 cup of the softened butter into small pieces.
Add the soft butter pieces to the flour mixture and toss to combine.
Add the egg, the milk, and the lemon zest to the flour mixture and mix until well-combined.
Add the blueberries to the batter and using a rubber spatula, gently fold to combine.
Add the batter to the prepared baking pan and spread it out evenly.
In a food processor, add the remaining sugar, the remaining flour, the walnuts, the cinnamon, and the remaining cold butter and cover the food processor.
Pulse until the mixture resembles small crumbs.
Add the topping mixture evenly over top of the batter in the baking pan.
Bake until a toothpick inserted into the center of the cake comes out with only a few moist crumbs attached, about 40-45 minutes.
Slice and serve.