LEMON BLUEBERRY COFFEE CAKE
Steps:
- Preheat oven to 350º. Spray a 9-inch springform pan with non-stick cooking spray with flour.
- Prepare crumb topping and set aside.
- In a small bowl, whisk together flour, baking powder and salt and set aside.
- 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.
- Spread batter evenly into prepared pan. Sprinkle with crumb topping.
- Bake at 350º for 45 minutes or until a toothpick inserted into the center comes out clean. About 210 degrees with an instant read thermometer.
- Cool 10 minutes, 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.)
BLUEBERRY COFFEE CAKE WITH LEMON ICING
Make and share this Blueberry Coffee Cake With Lemon Icing recipe from Food.com.
Provided by Wildflower5656
Categories Breads
Time 50m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Beat together eggs, oil and sugar. Stir in salt, baking powder and flour, but do not overmix!
- Pour 1/2 the mixture into a well greased and floured loaf pan.
- Spread blueberry jam (or any other type of jam. I've also used baby food and cranberry sauce for this) over batter.
- Top with remaining batter, and bake at 350°F until a toothpick can be inserted and withdrawn cleanly.
- Allow to rest for 5 minutes; meanwhile:.
- Mix powdered sugar and lemon juice and beat until smooth.
- Remove cake from pan, and pour icing over to top.
- Enjoy!
Nutrition Facts : Calories 294.6, Fat 8.3, SaturatedFat 1.3, Cholesterol 25.4, Sodium 438.8, Carbohydrate 51.5, Fiber 0.8, Sugar 29, Protein 4
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
BEST LEMON BLUEBERRY BUNDT CAKE
What a cake!! DELICIOUS! Not too sweet - not too heavy - just perfect for Summer! And the glaze is to die for!! Can't wait to make it again! I adapted this recipe from a Family Circle magazine where it was named "The Best Bundt Cake Ever"!! and I believe it's true!!
Provided by Redsie
Categories Dessert
Time 1h5m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350°F Butter a 12-cup bundt pan.
- In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.
- Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
- Glaze: in a small bowl, mix together confectioners' sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.
LEMON BLUEBERRY COFFEE CAKE
My siblings love this for breakfast or dessert. Frozen blueberries may be used, but increase the baking time by a few minutes.
Provided by viking
Categories Breads
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine the egg, sugar, lemon peel and milk; mix well.
- Sir in the biscuit mix just until moistened.
- Fold in blueberries.
- Pour into a greased 9-in round baking pan.
- Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pan to a wire rack.
- Combine the confectioners' sugar and lemon juice until smooth; drizzle over the warm cake.
- Cut into wedges to serve.
Nutrition Facts : Calories 338.3, Fat 8.8, SaturatedFat 2.7, Cholesterol 40, Sodium 599.6, Carbohydrate 59.7, Fiber 1.6, Sugar 33.6, Protein 5.7
LEMON BLUEBERRY COFFEE CAKE
Baking mix eases preparation of this quick coffee cake from Nancy Brown of Dahinda, Illinois. Fresh blueberries, lemon peel and a quick glaze really perk up the flavor. "It's among the quick treats I make for guests and family," Nancy notes.
Provided by Taste of Home
Time 40m
Yield 6-9 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the egg, sugar, lemon zest and milk; mix well. Stir in the biscuit mix just until moistened. Fold in blueberries. Pour into a greased 9-in. round baking pan., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. cool for 10 minutes before removing from pan to a wire rack. , Combine the confectioners' sugar and lemon juice until smooth; drizzle over warm cake. Cut into wedges.
Nutrition Facts : Calories 219 calories, Fat 6g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 394mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON BLUEBERRY COFFEE CAKE W-M
This is from the Walmart site. It has a section called Idea Center. Some recipes are located there.
Provided by Nana Lee
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- CAKE:.
- Preheat oven to 350°.
- Spray bottom of 9-inch springform pan with nonstick cooking spray; set aside.
- In medium bowl, combine flour, baking powder, baking soda and salt.
- In large mixing bowl, with electric mixer, beat butter and granulated sugar until light and fluffy.
- Beat in egg and vanilla, then yogurt and lemon peel just until blended.
- Stir in flour mixture just until blended. Reserve 1 cup batter; set aside.
- Spread remaining batter in prepared pan.
- Gently stir blueberries into reserved batter then spread over batter in prepared pan.
- Bake 40 minutes or until golden brown and center springs back when touched.
- On wire rack, cool 5 minutes.
- Remove from pan and cool completely.
- GLAZE:.
- Meanwhile for glaze, blend confectioners sugar, lemon juice and butter.
- Drizzle glaze over cooled cake.
Nutrition Facts : Calories 221.4, Fat 9.1, SaturatedFat 5.5, Cholesterol 40.1, Sodium 203.2, Carbohydrate 32.9, Fiber 0.7, Sugar 20.2, Protein 2.8
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