Small Batch Blueberry Lemon Coffee Cake for Two

This coffee cake is full of lemon goodness! Lots of lemon flavor in the cake, the streusel topping and the lemon glaze. It's the perfect amount for 2 to 4 people and perfect for brunch, tea time or anytime!

subheading: Recipe:

subheading: CoffeeCake:

3 Tbsp butter, softened

⅓ cup granulated sugar

1 egg

⅓ cup plain Greek yogurt or sour cream

½ tsp vanilla extract

1 Tbsp lemon juice, fresh

¾ cup all purpose flour

½ tsp baking powder

¼ tsp baking soda

¼ tsp salt

½ cup of fresh or frozen blueberries, thawed and well drained.

subheading: Streusel Topping:

¼ cup granulated sugar

¼ cup flour

1 Tbsp lemon zet

2 Tbsp butter, softened

⅛ tsp lemon extract (optional)

subheading: Lemon Glaze:

⅓ cup powdered sugar

1 Tbsp lemon juice

Preheat oven to 350 degrees F.

Grease a 6 inch round cake pan and line bottom with wax paper or parchment paper.

subheading: For Coffee Cake:

Mix together butter and sugar until light and fluffy.

Add in eggs, yogurt, lemon juice and vanilla. Mix to combine.

Add in flour, baking powder, baking soda and salt.

Mix until just combined. Add in blueberries. Don't overmix, just gently fold them in.

Pour batter into prepared pan.

subheading: Mix together Streusel Topping:

Combine sugar, flour and salt in medium bowl. Add in lemon zest and stir to combine.

Add in butter, using a pastry blender or fingers, work the mixture together until it resembles wet sand.

Add in lemon extract and pour over the top of the coffee cake.

Bake for 40 to 50 minutes or until a toothpick comes out clean.

Remove from pan and cool completely.

Mix together glaze by combining lemon juice and powdered sugar until a nice drizzling consistency forms.

Drizzle over coffee cake and enjoy!

Directions at youtube.com

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