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Blueberry Coffee Cake
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Blueberry Coffee Cake

Ingredients

  • 2 cups all purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fresh ground nutmeg
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (softened)
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon packed lemon zest
  • 1/2 cup cashew or almond milk
  • 2 cups fresh blueberries

Instructions

  • Preheat the oven to 375°F and set an oven rack in the middle position. Grease an 8-inch square pan with butter or nonstick cooking spray.
  • In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
  • In the bowl of an electric mixer, beat the butter/margarine and granulated sugar until creamy, about 2 minutes.
  • Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and lemon zest.
  • Gradually add the flour mixture, alternating with the milk, beating on low speed to combine.
  • Fold in the berries until evenly distributed. Do not over-mix.
  • Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter.
  • Bake for 50 to 55 minutes, until golden brown around the edges and a cake tester comes out clean.

Notes

Cake recipe used from once upon a chef.
I used cashew milk instead of regular milk and Becel margarine instead of butter to keep it dairy free.
If using a 9-inch square pan, bake for 40-45 minutes.