Raspberry Lemon Coffee Cake (One-Bowl!)

bluebowlrecipes.com

Melissa P

subheading: For the Cake:

¼ cup salted butter, softened at room temp 57 grams

½ cup granulated sugar 106 grams

¼ cup light brown sugar, packed 53 grams

1 large egg, at room temperature

⅓ cup milk, at room temperature I used 2% - 85 mL

zest of ½ a lemon

3 tbsp lemon juice 38 grams

1 tbsp full fat sour cream, at room temperature or greek yogurt

1 tsp vanilla extract

1 and ½ cups all-purpose flour 195 grams

2 tsp baking powder

¼ tsp salt

¼ tsp cinnamon

subheading: For the Raspberries:

1 cup fresh or frozen raspberries if using frozen, do not thaw - use straight from the freezer

⅓ cup raspberry preserves Preserves have better flavor/texture than raspberry jam - 106 grams

subheading: For the Crumb Topping:

2 tbsp salted butter, melted 28 grams

¼ cup all-purpose flour 33 grams

¼ cup brown sugar, packed 53 grams

¼ tsp cinnamon

Directions at bluebowlrecipes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer