This Blueberry Lemon Coffee Cake is a quick and easy way to enjoy some of the best fruits of the season: blueberries! This breakfast or snacking cake comes together in minutes.
Preheat the oven to 350 degrees. Grease a 9x13-inch baking dish with nonstick cooking spray.
In the bowl of a food processor fitted with a metal blade, place the flours, sugar, oats, 1 teaspoon of the cinnamon, the ginger, salt, and butter cubes. Pulse until coarse crumbs are formed. Alternatively, you can place the ingredients in a large mixing bowl and cut the butter in with a pastry blender or two knives.
Remove one cup of the crumb mixture and place in a small mixing bowl. Add another ½ teaspoon cinnamon to the crumbs and set aside.
To the mixture in the food processor, add the baking powder, baking soda, buttermilk, and egg. Pulse until a thick batter forms.
Spread the batter in the prepared baking dish. Sprinkle the berries across the top. Sprinkle the reserved crumb mixture over the berries. Bake for about 35 minutes or until the cake is golden and cooked through. Cool on a rack. Serve warm or at room temperature.
Notes
Store coffee cake, covered in plastic wrap or foil, at room temperature for 1- 2 days.To freeze: Cool completely and wrap individual squares in plastic wrap and store in an airtight container. Alternatively, layer squares or slabs of coffee cake in plastic container, separating the layers with parchment paper or deli wrap. Thaw at room temperature to serve.Variations: You can swap out the blueberries for cranberries, raspberries, or blackberries. You can also use chopped nuts, seeds, or chocolate chips in place of the berries. Use orange zest instead of lemon if you like.