As you well know if you’ve been trying to log on to Caramel Potatoes the past few days, we’ve had some major technical difficulties  {really big headache days} – aaaargh, don’t you just dread that!  We’re so sorry for the inconveniences.  Even we were without access to our favorite recipes.  We appreciate your patience as we continue to get everything restored.  Keep your fingers crossed for us!

To make up for it all, here is a fresh and delicious Lemon Berry Coffee Cake just to keep life on the sunny side.   I hope it brightens your day- it did mine!

This cake is so moist and lemony, plus bursting with fresh berries.  To make it completely irresistible, let’s drizzle it with a little fresh lemon frosting!  I’m not sure whether to serve it as a dessert or for breakfast – so I did both! 😉

Lemon Berry Coffee Cake

Ingredients

Directions

Preheat oven to 350 degrees F.  Lightly spray a 9×9″ baking dish with cooking spray.

In medium bowl, combine flour, baking powder, and salt. Set aside.

In large bowl with electric mixer, beat together butter and sugar until light and fluffy.  Add eggs, one at a time.  Add lemon juice, lemon zest and buttermilk, beating until combined.  Slowly add in flour, mixing until just combined,  Fold in blueberries. Pour into prepared pan and bake  40-45 minutes, until toothpick comes out of the middle clean.  Remove to a rack to cool for 10 – 15 minutes.

To make the drizzle, whisk together the powdered sugar, lemon juice, and lemon zest.  Add a little more juice or powdered sugar if too thick/too thin.  Drizzle over warm coffee cake.