Name: Blueberry Coffee Cake With Lemon Icing
Yield: 4 servings
Ingredients: CAKE; 3 cups all-purpose flour; 1 cup granulated sugar; 1 cup buttermilk; 1/2 cup oil; 2 large eggs; 1 1/3 tablespoons baking powder; 2 teaspoons salt; 2/3 cup blueberry jam; ICING; 1 cup powdered sugar; 2 tablespoons fresh lemon juice

Servings: 4 persons

CAKE
3 cups all-purpose flour
1 cup granulated sugar
1 cup buttermilk
1/2 cup oil
2 large eggs
1 1/3 tablespoons baking powder
2 teaspoons salt
2/3 cup blueberry jam
ICING
1 cup powdered sugar
2 tablespoons fresh lemon juice

1
Beat together eggs, oil and sugar. Stir in salt, baking powder and flour, but do not overmix!
2
Pour 1/2 the mixture into a well greased and floured loaf pan.
3
Spread blueberry jam (or any other type of jam. I've also used baby food and cranberry sauce for this) over batter.
4
Top with remaining batter, and bake at 350u00b0F until a toothpick can be inserted and withdrawn cleanly.
5
Allow to rest for 5 minutes; meanwhile:
6
Mix powdered sugar and lemon juice and beat until smooth.
7
Remove cake from pan, and pour icing over to top.
8
Enjoy!

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Blueberry Coffee Cake With Lemon Icing

How did you like this recipe?