Coffee and Dessert - Lemon Blueberry Coffee Cake

This Lemon Blueberry Coffee Cake recipe comes from Melissa Griffiths at www.barbarabakes.com. It is a very tender and moist lemon coffee cake, loaded with blueberries and topped with a crunchy, sweet crumb topping, and finished off with a tart lemon glaze. Absolutely delicious and sure to be a big hit for either your family dessert, breakfast or brunch with friends.

Lemon Blueberry Coffee Cake

Prep Time: 10 minutes - Cook Time: 45 minutes - 12 Servings

Crumb Topping:
½ cup granulated sugar 
¼ cup all-purpose flour
3 tablespoons butter, melted

Cake Batter:
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter softened, 1 stick
1 cup granulated sugar
2 eggs large
2 teaspoons vanilla extract
½ cup whole milk 4 ounces
1 tablespoon lemon zest
2 cups blueberries fresh or frozen

Icing:
1 cup powdered sugar
1-2 tablespoons lemon juice

Instructions:
  1. Preheat oven to 350º F. Spray a 9-inch springform pan with non-stick cooking spray with flour.
  2. Prepare crumb topping by mixing the sugar, flour, and butter together in a small bowl well with a fork and set aside. The mixture should be sandy and then start to form small clumps.
  3. In a small bowl, whisk together flour, baking powder and salt and set aside.
  4. In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk. Mix in lemon zest. Add flour mixture and mix just until combine. Stir in blueberries.
  5. Spread batter evenly into prepared pan. Sprinkle with crumb topping.
  6. Bake at 350º for 45-55 minutes or until a toothpick inserted into the center comes out clean. The center should be 210 degrees F. with an instant read thermometer.
  7. Whisk together powdered sugar and lemon juice to create a thin glaze.
  8. Cool the cake 10 minutes in the pan, then run a knife around the edge and remove ring. Drizzle icing on cake. Cool completely before serving. (Unless you're like us and would rather eat it hot even though the cake doesn't cut as well.)
Notes:
If your crumb topping is not crumbly after adding the butter, add a little additional sugar and flour until you get a crumbly mixture.
Nutrition:
Calories: 324kcal | Carbohydrates: 57g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 170mg | Potassium: 81mg | Fiber: 1g | Sugar: 38g | Vitamin A: 312IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 1mg



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