Take your breakfast to a whole new level with this Blueberry Lemon Crumb Coffee Cake! Easy to make recipe!
This is a sponsored conversation written by me on behalf of JM Smuckers. The opinions and text are all mine.
Blueberry Lemon Crumb Coffee Cake
Most of the time, I’m not really a breakfast person. I’m usually happy with toast with jelly and a cup (or three) of coffee. Pretty exciting, huh?! Ever since I discovered the new Smucker’s Fruit and Honey Fruit Spread, it has been my new go to toast topper. I have really enjoyed experimenting with it in a few recipes!
You may remember me mentioning that Abby loves using the Blueberry Lemon flavor Smucker’s Fruit and Honey Spread to make “jelly sandwiches” … so I needed to pick up a few new jars while I did my weekly shopping at Walmart! I wanted to make a coffee cake this past weekend (because i was actually in the mood for something other than toast and coffee). It needed to include the new Smucker’s Fruit and Honey Fruit Spread – it’s just so tasty and it adds the perfect little something to recipes!
I love that Smucker’s Fruit and Honey Fruit Spread is naturally sweetened with honey. Before you head to Walmart, be sure to check out Smucker’s coupon offer on ibotta.com for $1 off!
Which one of the Smucker’s Fruit and Honey Fruit Spread flavors would you like to try in this coffee cake recipe – Strawberry, Tropical Fruit, Blueberry Lemon or Triple Fruit?!
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Blueberry Lemon Crumb Coffee Cake
Ingredients
For the coffee cake
- 2 cups all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon lemon zest
- ½ cup milk
- ½ cup lemon juice
- ⅓ cup vegetable oil
- 1 egg
- ½ teaspoon vanilla extract
- ¼ cup Smucker’s Fruit and Honey Fruit Spread – Blueberry Lemon
For the topping
- ½ cup sugar
- ¼ cup flour
- 2 tablespoons cubed butter
Instructions
- Preheat an oven to 375°F. Grease and flour a 9-inch cake pan. Set aside.
- Whisk together flour, sugar, baking powder, salt and lemon zest. Add the milk, lemon juice, oil, egg and vanilla extract. Stir just until combined. Pour into the prepared pan. Add dollops of Smucker’s Fruit and Honey Spread to the top of the coffee cake. Use a knife to add swirls.
- In a small bowl, combine the topping ingredients using a pastry blender or 2 crisscrossed knives until the mixture is the texture of cornmeal. Evenly sprinkle the mixture over the cake batter.
- Bake for 40-45 minutes, or until a toothpick inserted near the center tests clean. Allow to cool completely in the pan.
Notes
- You can use any type of jelly/spread in this cake.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
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