LEMON BLUEBERRY COFFEE CAKE RECIPE BY TASTY
This bright and fruity coffee cake is bursting with fresh whole blueberries, and lemony accents. A crunchy, buttery streusel serves as the topping, and it's finished with a generous drizzling of lemon-flavored icing.
Provided by Tasty
Categories Breakfast
Time 1h20m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F (180°C). Grease an 8½ x 4½-inch (20 cm x 11 cm) loaf pan with nonstick spray. Line the pan with a piece of parchment paper so there's overhang on both of the long sides.
- Make the streusel topping: In a medium bowl, combine the granulated and brown sugars, flour, and butter. Mix together with a fork or with your fingers until crumbly and the butter is broken down into pea-sized pieces, being careful not to overmix. Set aside.
- Make the coffee cake: Add the blueberries to a medium bowl and toss with 1 tablespoon of flour. This will prevent the blueberries from sinking to the bottom of the pan while baking. Set aside.
- In a large bowl, whisk together the remaining 1½ cups (155 G) flour, the baking powder, and salt.
- In a separate large bowl, cream the butter and granulated sugar with an electric hand mixer on medium speed until pale and fluffy, about 4 minutes. Add the eggs, 1 at a time, making sure the first egg is fully incorporated before adding the next. Mix in the vanilla, lemon juice and zest, and milk until fully combined.
- Add the dry ingredients to the wet ingredients and mix on low speed until fully combined. Add the blueberries to the batter and carefully fold with a rubber spatula to incorporate.
- Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the streusel topping evenly over the top.
- Bake the coffee cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, make the lemon glaze: In a medium bowl, whisk together the powdered sugar, lemon zest, lemon juice, and 1 tablespoon of milk until the sugar is dissolved. Add more milk, 1 tablespoon at a time, until the glaze reaches your desired consistency.
- Let the cake cool in the pan for 10-15 minutes, then use the parchment sling to remove the cake from the pan. Drizzle the cake with the glaze before slicing with a serrated knife and serving.
- Enjoy!
Nutrition Facts : Calories 508 calories, Carbohydrate 81 grams, Fat 18 grams, Fiber 1 gram, Protein 6 grams, Sugar 56 grams
LEMON BLUEBERRY STREUSEL CAKE
I made the Raspberry Rapsody Chocolate Streusel Cake (#94465) and this is my variation. Wonderful, really!!!! The perfect summertime cake.
Provided by C in PA
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350.
- Grease and flour a 13"x9" pan.
- For the streusel: In a medium bowl, combine all ingredients, and mix until crumbly.
- Set aside.
- In another bowl, mix berries and sugar.
- Set aside.
- For the cake: In a large bowl, combine all the cake ingredients, except the berries and sugar.
- Beat at low speed until moistened, beat for 2 minutes more at medium speed.
- Pour the batter into the prepared pan.
- Spread the berries over the batter.
- Sprinkle the streusel over the cake.
- Bake for 50-55 minutes, or until cake tests done.
- Cool for 1 or more hours, or until completely cool.
- In small bowl, whisk all glaze ingredients together.
- Drizzle over cake.
Nutrition Facts : Calories 365.3, Fat 11.6, SaturatedFat 3.4, Cholesterol 61.8, Sodium 340.7, Carbohydrate 62.8, Fiber 1, Sugar 39.3, Protein 3.8
STREUSEL BLUEBERRY COFFEE CAKE
A good breakfast or brunch recipe. I like to double this for a 9x13 pan. Fresh or frozen blueberries can be used in the recipe as well.
Provided by Chef on the coast
Categories Quick Breads
Time 1h
Yield 9 squares, 9 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Combine all cake ingredients except blueberries in large mixing bowl.
- Beat until batter is well mixed. Gently stir in blueberries by hand.
- Spread batter into greased 8 inch baking pan.
- Stir together all topping ingredients except butter. Cut in butter until mixture resembles coarse crumbs.
- Sprinkle over batter.
- Bake for 40-45 minutes or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 343.7, Fat 11.7, SaturatedFat 7.1, Cholesterol 49.7, Sodium 315.6, Carbohydrate 56, Fiber 1.4, Sugar 29.5, Protein 4.7
BLUEBERRY STREUSEL COFFEE CAKE
A moist, yummy treat for breakfast, brunch, afternoon tea, dessert...the possibilities are endless. :) Try adding some orange or lemon zest, that adds great flavor, and melds well with the berries. My next experiment will be to try it with the black raspberries we have in season now. I came up with it after looking at several coffeecake recipes that included yogurt, and sort of combined all my favorite parts of the recipes together--and this was born.
Provided by SJay93
Categories Breads
Time 1h5m
Yield 1 coffee cake, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F; grease a 10-inch round baking dish, or use a 9-inch cake pan. Cooking time will vary.
- Cream butter and sugar with mixer. Add eggs, one at a time, mixing well. Add yogurt and extracts, stir to combine.
- In a separate bowl, mix flour, salt, soda, and baking powder, Add to batter and combine with a spoon.
- Using the same bowl you used to mix the flour mixture, combine the streusel ingredients, and cut in the butter. Get in there with your fingers and crumble the struesel until all the butter is incorporated.
- Spread half of the batter in the pan (it will be thick) and sprinkle half the blueberries and then half of the streusel. Repeat with remaining batter, berries, and streusel. Pop into the oven for about 45 minutes, depending on the size of the pan you used and whether or not it's a glass 10-inch pie plate or a tin cake pan. Check after 35 minutes to make sure it's not browning too much (you may want to put foil over it for the last 10 minutes or so, I usually do). I've never made it with a 9-inch pan, but I don't see why it wouldn't work, if it was cooked longer.
- When cake tester comes out clean, and cake is no longer jiggly, it's done. It rises pretty high and stays high.
Nutrition Facts : Calories 240.8, Fat 8.4, SaturatedFat 5, Cholesterol 38, Sodium 279.1, Carbohydrate 38.4, Fiber 1.3, Sugar 19.1, Protein 3.5
BLUEBERRY STREUSEL COFFEE CAKE
Inspired by a recipe from the Creme de Colorado Cookbook. My family has just one word for this recipe: Awesome.
Provided by Kathy
Categories Breads
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 375°F Grease a 10" springform pan.
- Cream together butter, sugar, and egg.
- Blend in flour, salt, baking powder, extracts, poppy seeds, and milk.
- Fold in blue berries.
- Combine topping ingredients using a fork or pastry cutter. Sprinkle over batter.
- Bake 40-50 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 285.2, Fat 11.2, SaturatedFat 4.9, Cholesterol 36.4, Sodium 192, Carbohydrate 43.9, Fiber 1.9, Sugar 24.1, Protein 3.9
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