Blueberry Lemon Coffee Cakes

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325°F
Temperature
Temp

What you'll need

Directions

Prep

Zest one lemon onto parchment paper. Prepare lemon for juicing – cutting off ends, then slicing in half. Prepare R&H® RichCreme® Cake Base per bag instructions, using a stand mixer with paddle attachment. While mixing, make sure to scrape the bowl well to ensure cohesive mix. Add the juice of one lemon and the zest. Fold in IQF blueberries gently until well incorporated. Place batter into a piping bag, pipe into a pre-greased muffin pan and top with Dawn Streusel with added pecan pieces.

Bake

Place in preheated 325°F oven and bake 25-30 minutes or until cake is set and streusel is golden brown. Remove from oven and let cool 15 minutes.

Finish

Remove from pan and place top down on parchment-lined sheet pan. Set aside to cool completely.

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Blueberry Lemon Coffee Cakes

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