Table of Contents
Whisk together 3 cups flour, baking soda, and salt in a medium bowl. Add flour mixture to the butter mixture in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Toss blueberries with remaining tablespoon flour to coat. Gently fold blueberries into batter.
Stir in lemon zest and juice. Whisk together 3 cups flour, baking soda, and salt in a medium bowl. Add flour mixture to the butter mixture in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Toss blueberries with remaining tablespoon flour to coat.
Blueberries and lemon are a dynamic duo when it comes to flavor and in this coffee Bundt cake, they also make for a bright display. Breakfast is one of Martha’s favorite times to entertain, and this make-ahead coffee cake is one of her favorite things to serve. Fresh blueberries and lemons are a must!
Blueberry Crumb Cake. Excellent for breakfast, dessert, or an extra-delicious snack, this moist buttermilk cake is full of fresh blueberries. Gently squeeze the butter and brown sugar streusel topping in your hands before sprinkling it over the cake so it forms large, tender crumbs.
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