Blueberry Lemon Crumb Coffee Cake

Prep Time 15 mins Cook Time 45 mins Serves 8     adjust servings

This Gnocchi and Meatball Bake is perfect for a weeknight dinner and can be special enough to serve to company!


For the coffee cake

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tbsp. lemon zest
  • 1/2 cup milk
  • 1/2 cup lemon juice
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/2 tsp. vanilla extract
  • 1/4 cup Smucker's Fruit and Honey Fruit Spread - Blueberry Lemon

For the topping

  • 1/2 cup sugar
  • 1/4 cup flour
  • 2 tbsp. cubed butter


  1. Preheat an oven to 375°F. Grease and flour a 9-inch cake pan. Set aside.
  2. 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.
  3. 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.
  4. Bake for 40-45 minutes, or until a toothpick inserted near the center tests clean. Allow to cool completely in the pan.


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