Blackberry & Lemon Coffee Cake
Ingredients:
For the Batter:
2 large eggs 讀讀
1 cup milk 拏
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup sour cream
Juice of 1 lemon about 3 tablespoons
3 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder 籠
1/2 teaspoon salt 蓼
1/2 teaspoon baking soda 籠
Zest of 2 lemons
For the Topping:
12 ounces fresh blackberries, halved or quartered
2 tablespoons butter, melted 杻
1 cup brown sugar, packed
2 teaspoons ground cinnamon
3 tablespoons all-purpose flour
For the Vanilla Icing:
1 tablespoon salted butter 杻
1 teaspoon vanilla extract
3/4 cup powdered sugar
23 teaspoons milk 拏
Instructions:
1 Preheat oven to 350F 175C. Spray a 9-inch springform pan with non-stick spray. 2 In a large bowl, beat eggs for 2 minutes. Add milk, oil, vanilla, sour cream, and lemon juice, mixing well. 3 Add flour, sugar, baking powder, salt, baking soda, and lemon zest, then blend until combined. 4 Pour batter into the prepared pan. 5 Place blackberries on top and gently swirl with a knife to create an “”S”” shape. 6 In a medium bowl, combine melted butter, brown sugar, cinnamon, and flour. Sprinkle this topping evenly over the batter. 7 Bake for 55-60 minutes or until golden brown. Let cool for 10 minutes before releasing from the pan. 8 For the icing, melt butter in a small bowl, add vanilla, and gradually mix in powdered sugar. Add milk, one teaspoon at a time, until smooth. Drizzle over the cooled cake. 9 Slice, serve, and enjoy the berry-citrus delight!
Prep Time: 20 mins Cook Time: 1 hr Total Time: 1 hr 20 mins
Servings: 18 slices Calories: 298 kcal per slice
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