Bluebird Coffee Cake with...Bluebird Coffee Cake with Lemon Glaze

Bluebird Coffee Cake with Lemon Glaze requires about 1 hour and 30 minutes from start to finish. This recipe serves 12. For $1.08 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 424 calories, 7g of protein, and 24g of fat per serving. 134 people have tried and liked this recipe. It is brought to you by Boulderlocavore. If you have allspice, lemon zest, all purpose flour, and a few other ingredients on hand, you can make it. It works well as a breakfast. With a spoonacular score of 40%, this dish is not so excellent. Similar recipes include Lemon Blondies with Lemon Glaze, Lemon Blackberry Bread with Lemon Glaze, and Lemon Glaze Cake.

Ingredients

Cooking Instructions

1. 01

   Preheat the oven to 350 degrees. Prepare a round 9 inch spring form pan (the sides release and can be removed) with a round of parchment paper for the bottom and greased sides. Set aside

2. 02

   With a beater, cream the softened butter. Slowly add the granulated sugar and mix until combined.

3. 03

   Add eggs, one at a time, mixing to fully combine.

4. 04

   In a separate mixing bowl stir together the all purpose flour, almond flour, baking powder, salt, allspice and nutmeg.

5. 05

   Combine the milk and vanilla extract. While mixing alternate adding the flour mixture and the milk-vanilla to the butter-sugar-egg mixture until fully combined.

6. 06

   Add the blueberries and stir just to combine.

7. 07

   In a mixing bowl combine all ingredients for the streusel. Using a dough cutter or two dining knives, cut the ingredients together to make a consistency of large crumbs.

8. 08

   Spoon half of the coffee cake dough into the prepared pan.