I love waking up to a freshly baked coffee cake. This past summer I went to visit one of my friends in Door County, Wisconsin, and I had one of the best coffee cakes I’ve ever had. One morning after a long run, my friend took me to an old Inn specifically for their coffee cake. The Inn was quaint and each morning they would serve a different coffee cake. The morning we went, they had prepared a raspberry crumb coffee cake; it was so delicious! I already can’t wait to go back to the Inn in Door County to try as many different coffee cakes as possible. The other morning I was thinking about my visit to Door County, and decided to make my own coffee cake. The lemon blueberry combination is extremely refreshing, and the crumb topping makes the cake quite addicting. The crumb topping is not overly sweet, but it adds the perfect finish to this breakfast treat. I hope you enjoy!
- 1 box Lillabee Yellow Cake Mix
- 3/4 Cup Milk (Rice, Almond, Cow etc.)
- 1 Tsp Vanilla extract
- 3 Tbls lemon juice
- 1/4 Cup + 2 Tbls Margarine/Butter
- 2 Eggs
- 1 Cup fresh Blueberries
- Zest of 1 1/2 lemons
- 6 Tbls Rice Flour
- 1 Tbls White Sugar
- 1 Tbls Brown Sugar
- 1/4 Tsp Cinnamon
- 2 1/2 Tbls melted Butter/Margarine
- 1/2 Tsp Vanilla Extract
Prep: Place rack in center of the oven and preheat the oven to 325 degrees F. Lightly grease a 9 x 12 inch baking dish.
Make: Combine milk, vanilla, and lemon juice in a bowl and set aside.
Beat butter or margarine with hand-held or standing mixer until smooth. Pour contents of bag marked sugar from the Lillabee Yellow Cake Mix and increase the mixer speed to medium. Add the eggs, one at a time, beating each for 20 seconds.
Reduce mixer speed to low and pour in contents of second bag alternating with the milk mixture. Mix until smooth. Slowly fold in the fresh blueberries and lemon zest. You may want to toss the blueberries with additional rice flour to ensure they do not sink to the bottom of the cake. Mix with a spatula until fully incorporated. Pour batter evenly into the prepared baking dish.
To make the crumb topping, mix the flour, sugars (1 tbls of both brown and white sugar), cinnamon, vanilla and melted butter/margarine together in a bowl. Use your hands to mix the ingredients until combined and crumbly. Evenly sprinkle the crumb topping over the lemon blueberry cake.
Bake: Bake cake for about 35 minutes until the top is golden brown and a toothpick inserted in the middle comes out clean. Let the cake cool before serving. Enjoy!