Blueberry Coffee Cake With Lemon Icing |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 15 |
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My mother's recipe; a quick and crumbly coffee cake perfect for any occasion. Ingredients:
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 |
1 cup powdered sugar |
2 tablespoons fresh lemon juice |
Directions:
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 Top with remaining batter, and bake at 350°F until a toothpick can be inserted and withdrawn cleanly.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!
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