Zutaten für Blueberry Coffee Cake With Lemon Icing
- All Purpose Flour
- Granulated Sugar
- Buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup blueberry jam
- 2 cups powdered sugar
- Fresh Lemon Juice
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Zubereitung von Blueberry Coffee Cake With Lemon Icing
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together 2 large eggs, 1/2 cup vegetable oil, and 1 1/2 cups granulated sugar until light and fluffy.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour half of the batter into the prepared loaf pan.
- Spread 1/2 cup blueberry jam evenly over the batter.
- Pour the remaining batter over the jam layer.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the lemon glaze: In a small bowl, whisk together 2 cups powdered sugar with 2-4 tablespoons lemon juice until smooth. Add more lemon juice, 1 tablespoon at a time, until desired consistency is reached.
- Once the cake is completely cool, drizzle the lemon glaze over the top.
- Enjoy your delicious Blueberry Coffee Cake!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
115g
Fat
6g
Carbs
17g
