Lemon Blueberry Coffee Cake
kodiakcakes.com/blogs/recipes/lemon-blueberry-coffee-cake
- Calories 371
- Protein 13g
- Total Fat 25g
- Carbs27g
When life hands you 5 minutes, you make Lemon Blueberry Coffee Cake—obviously. This Lemon Blueberry Coffee Cake is warm, buttery, and loaded with bright lemon flavor and bursts of blueberry in every bite. With a crunchy granola crumble on top (thanks Kodiak Blueberry Vanilla Granola), each cup brings all the coffee cake vibes without the wait. Two mighty Kodiak favorites help give each serving 13g of protein and a boost of whole grains, it’s the kind of quick fix that actually keeps you going. Breakfast, snack, or “just because”—we won’t question it. Dig in and make it yours.
Recipe provided by Kitchen McCabe
*Nutritional estimates for any recipe on this site are not guaranteed and we encourage you to calculate nutritional information on your own with the items you use at home.
Calculations are approximate. Please review directions and ingredients carefully
Ingredients
- 1 Kodiak Blueberry & Maple Flapjack Cup
- 1/4 cup Kodiak Blueberry Vanilla Granola
- 3 tablespoons butter, melted, divided
- 1 large egg
- 1 tablespoon milk
- 1/2 teaspoon lemon zest
- 1 tablespoon blueberries (fresh or frozen)
Directions
- The granola and 1/2 tablespoon of the melted butter in a small bowl and toss to coat. Set aside.
- Remove the lid from the flapjack cup, and add the remaining melted butter, egg, milk, and lemon zest, stir with a fork until a smooth batter forms.
- Stir in the blueberries.
- Sprinkle the buttered granola over the top of the batter.
- Microwave the cup for 90 seconds.
- Let cool slightly and enjoy!
*Tip: Cups can also be baked directly on the oven rack at 350° F for 25 to 30 minutes, or until golden brown on top and cooked through.