Meyer Lemon Blueberry Coffee Cake
Sunday, December 30, 2018
burghbaby in Recipe, recipes

I could have sworn that I posted this recipe before, but I can't find it, so FINE. IT'S NEW. (Or not, but whatever.) It's one of those recipes that exists on a small piece of paper stuffed in the bottom of a drawer in my kitchen. I think it came from my friend Barbara, but it's in my handwriting, so I can't be sure. I just know I've had it for a very long time.

December18 104

This lemony blueberry goodness is my go-to recipe when I'm in the mood for a good breakfast bread-like thing. Monkey Bread is for the kids; this is for me. I might share, but nobody should count on it. It's not too sweet, which makes it perfect when paired with a vanilla latte or the like.

Meyer Lemon Blueberry Coffee Cake

2 cups blueberries, washed and dried
3/4 cup granulated sugar
1/4 cup butter, softened
Juice from 1 Meyer lemon
1 teaspoon vanilla extract
1 large egg
2 cups all-purpose flour
1/4 teaspoon nutmeg
2/3 cup buttermilk
Zest from 1 Meyer lemon

1/3 cup all purpose flour
1/3 cup granulated sugar
1/4 teaspoon nutmeg
1/4 cup cold butter, cubed

1. Preheat the oven to 375 degrees. Spray non-stick spray in glass 9"x9" baking dish.

2. In a large mixing bowl, cream together the butter and sugar with an electric mixer. Add the lemon juice, vanilla, and egg and beat some more.

3. In a medium mixing bowl, sift the flour and nutmeg and whisk together until mixed.

4. Slowly add the buttermilk and flour to the sugar/butter mix, alternating between the two and mixing along the way. It will end up with a thick dough, but no worries. The blueberries are going to make this whole concoction really moist.

5. Speaking of the blueberries, toss them in a bowl with a little flour and toss them until they're well-coated. This will keep them from sinking to the bottom.

6. Carefully stir the blueberries and lemon zest into the dough.

7. Spread the blueberry lemon dough stuff in your glass pan and then go make your topping stuff.

8. For the topping stuff, mix together the flour, sugar, and nutmeg and then smoosh in the butter. I use my hands, but some people prefer using a fork. The goal is to end up with a lumpy streusel that still has cold butter chunks in it.

9. Spread the topping over top of the blueberry goop.

10. Bake at 375 degrees for 30 to 35 minutes or until lightly browned and a toothpick comes out clean. Allow to cool before cutting.

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