Blueberry Lemon Coffee Cake

A Perfect Slice With A Cup Of Hot Coffee!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 40 minutes


Duncan Hines Lemon Supreme Cake Mix

3/4 cup coconut oil, melted

juice of half lemon

zest of half lemon

1 cup of water

1 tsp almond extract

3 eggs

2 cups fresh blueberries

Pam cooking spray

Cooking Tools

Bottom release pan

2 medium mixing bowls

Pastry cutter


Preheat oven to 350 Degrees F. In a whisking bowl, whisk together cake mix, oil, lemon juice, zest, water, extract and eggs.  whisk batter until smooth, then fold in fresh blueberries.  Spray pan with Pam cooking spray evenly.  Pour batter into pan and top with Crumble Topping (recipe below) evenly over cake batter.  Bake in oven for 40 minutes, can broil to for the last minute to a golden brown.
Cool then release from pan.

Crumble Topping

1 cup flour
3/4 cup sugar
1 stick butter, diced 


Place ingredients in a mixing bowl and use a pastry cutter to cut butter into the flour mixture until crumbles form.  You can also use your hands to create larger crumbles. 

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