Cake for breakfast? Why not? Our recipe team put together a sweet Blueberry Lemon Coffee Cake recipe for you to try! Enjoy a warm-from-the-oven coffee cake bursting with juicy blueberries and fresh citrus flavor. Perfect for holiday breakfasts, weekend brunch, or to brighten up any morning. 4 cups all purpose flour 3 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 4 cups blueberries 1 1/2 cups sugar 1 cup butter, softened 2 large eggs 2 cups buttermilk 4 teaspoons lemon zest 2 tablespoons lemon juice 2 teaspoons vanilla extract 1/4 cup unsweetened shredded coconut 1 lemon, sliced into rounds 1. Prepare to bake—Preheat oven to 375 degrees F. Lightly grease a 9” x 13” pan. 2. Mix dry ingredients—Whisk together flour, baking powder, and baking soda in a small bowl. 3. Prepare the batter—In a medium bowl, beat together sugar and butter until light and fluffy. Add eggs one at a time and beat until fully incorporated. Alternately add flour and buttermilk, beginning and ending with flour. Mix well after each addition. Stir in lemon zest, lemon juice, and vanilla. 4. Bake the cake—Spread half of the batter in prepared pan. Sprinkle with 2 cups of blueberries. Spoon remaining batter over blueberries. Sprinkle remaining blueberries and shredded coconut over batter. Top with rounds of sliced lemons. Bake until a toothpick inserted in center of cake comes out clean, about 1 hour. Allow cake to cool for 10 to 15 minutes before slicing and serving. #greenlifeus #coffeecake #coffee #blueberry #lemon
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