Blueberry Lemon Crumb Coffee Cake
This Gnocchi and Meatball Bake is perfect for a weeknight dinner and can be special enough to serve to company!
Servings: 8 servings
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
Calories: 377kcal | Carbohydrates: 58g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 311mg | Potassium: 87mg | Fiber: 1g | Sugar: 30g | Vitamin A: 149IU | Vitamin C: 7mg | Calcium: 89mg | Iron: 2mg
