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Blueberry Lemon Coffee Cake

Adapted from one of local legend Shelley Adams Whitewater Cooks cookbooks (Raspberry Coffee Cake), this moist & delicious recipe uses Nelson Olive Oil Co Lemon Fused Olive Oil (either partially or fully) in place of the butter, and Blueberry Dark Balsamic as an added flavour kick to the fresh blueberries!

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blueberry lemon coffee cake

3 large eggs, room temperature

1 3/4 c sour cream
1/4 c NOOC Lemon Fused Olive Oil
1/2 c butter, melted (*you can sub all lemon oil for the butter) 3 c flour
3/4 c white sugar
1 tbsp baking powder
3/4 tsp baking soda
1/4 tsp salt
2 c fresh blueberries
1/4 c brown sugar
2 tbsp NOOC Blueberry Dark Balsamic, divided

For the topping:

1 tsp lemon zest
1/4 c unsweetened shredded coconut 1 tbsp NOOC Blueberry Dark Balsamic

For the glaze:

1 c icing sugar, sifted 2 tbsp cream

In a medium bowl, whisk together eggs, sour cream, Lemon Olive Oil and melted butter until creamy.

In a large bowl, whisk together flour, white sugar, baking powder, baking soda and salt.

Add wet ingredients to dry ingredients and gently fold/stir until just combined, scraping the sides as you go.

Grease a 9” springform pan with olive oil. Spread 1/3 of the batter in the bottom. On top of the batter, sprinkle blueberries and brown sugar, then drizzle about 2 tbsp Blueberry Balsamic on top.

Place the remaining batter in large dollops on top of the blueberry layer, leaving little air pockets in between.

Sprinkle with the lemon zest and coconut, then drizzle about a tablespoon of blueberry balsamic in a lattice pattern all over the top.

Bake at 350F for 45 mins-1 hour, until a wooden skewer poked into the centre comes out dry. While the cake is baking make the glaze. Whisk together sifted icing sugar & cream until smooth.

Once cake is out of the oven, remove springform immediately and drizzle glaze in a spiral pattern over cake (getting near the edges so it drizzles down the sides!)