This blueberry lemon coffee cake is so perfect for spring time and delightful for brunch. How can you go wrong with a sweet and tangy lemon filling, a burst of blueberries and a moist and delicious cake? Each bite is as yummy as the next.
In a baking dish, you’ll alternate layers of filling over the crust, and sprinkle in some fresh blueberries. It’ll swirl together in some spots, and that’s fine. Swirls are yummy!
Bake until center tests clean with a toothpick. Let cool; cut into slices and serve.
It makes a delicious addition to a brunch menu and goes perfectly with an afternoon cup of coffee or tea as well. I’ve shared the recipe on the Krusteaz website, so be sure to visit and get the full ingredients and instructions.