Blueberry Lemon Coffee Cake
Ingredients
- 1 cup white (or coconut) sugar
- 2 lemons, zest only
- 1/3 cup olive oil
- 3 eggs
- 2 Tablespoons lemon juice
- 1 small container (3/4 cup) Greek yogurt
- 1 1/3 cups flour
- 1/2 teaspoon baking powder
- Pinch salt
- 2 cups fresh or frozen blueberries
Instructions
- Start with the sugar and add the lemon zest. Work with your hands to massage the zest and the lemon. Continue massaging for a couple of minutes until you smell a strong lemon aroma.
- Fold and mix after each additional ingredient, just until mixture is smooth without lumps. Don’t over-mix.
- Transfer mixture to a loaf pan lined with parchment paper.
- Sprinkle 2 Tablespoons sugar on top and bake at 350° for 45 minutes
- Remove from the oven when cake is golden brown all over. Let cool.
- Dust with powdered sugar (optional)
Notes
This cake will keep nicely for a few days in an airtight container to prevent it from drying, and because it contains fresh fruit, I prefer the fridge as it will keep fresher for longer.