The lemon-blueberry coffee cake is topped with a crisp streusel.

If you want to enjoy this rich and soft cake as a dessert with a scoop of vanilla ice cream,  

you shouldn't let the fact that coffee cake is generally served as an item for breakfast or brunch prevent you from doing so.  

This straightforward coffee cake is stuffed with blueberries and topped with a streusel topping that is not only delicious but also pleasantly sweet.  

Both fresh and frozen blueberries are suitable for use. In order to achieve a twist that is just as wonderful, 

you could try substituting the blueberries with raspberries, either fresh or frozen. 

Bake at 350 degrees Fahrenheit. Using baking spray, coat a square baking pan that is 8 inches in size. 

Get the streusel ready: Brown sugar, three tablespoons of all-purpose flour, three teaspoons of pastry flour, two tablespoons of butter, cinnamon, 

and a quarter teaspoon of salt should be mixed together in a medium bowl until the mixture is crumbly and blended together.  

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