LEMON BLUEBERRY COFFEE CAKE
Are you wanting something a little different than traditional Blueberry Cake? This from scratch Lemon Blueberry Coffee Cake is tasty and just what you want to enjoy with your coffee in the morning.
Provided by Julie Clark
Categories Dessert
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Spray an 8x8 inch pan with non stick spray.
- In a large bowl, cream together the butter, sugar and lemon zest until the mixture is light and fluffy.
- Add in the egg and vanilla and mix until combined.
- In a medium bowl, mix together the flour, salt and baking powder.
- Pour part of the flour mixture into the large bowl of wet ingredients, stir, add in the plain yogurt and rest of flour mixture and then mix until completely combined.
- Fold in the floured blueberries.
- Spread the batter into your prepared pan. The batter will be thick.
- Sprinkle the top with a little bit of sugar.
- Bake for 40-45 minutes, until a toothpick comes out clean.
- Cool for 10-15 minutes.
- Prepare the glaze by mixing together the powdered sugar and heavy cream, start with 2 tablespoons of cream and continue to add more until the desired consistency has been reached.
- Drizzle all over the top and then sprinkle a little lemon zest on top.
- Lightly cover with foil and store at room temperature.
Nutrition Facts : Calories 314 kcal, Carbohydrate 46 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 56 mg, Sodium 278 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
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
LUSCIOUS LEMON CAKE
This is the lightest, most moist cake! And delicious, too! I always get requests for it, and the recipe. You can change the flavors of the cake, the Jell-O, and the pudding, too! How about a blue Jell-O cake, and vanilla pudding in the fosting, tinted with pink with food coloring for a baby shower? And with sugar free Jell-O's and Lite Cool Whip, not much guilt eating it, either!
Provided by ciao4293
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the cake mix according to the box, and bake as directed in 2 round pans.
- Remove from the pans to cool.
- Put the cakes back in pans, and poke cakes all over with a fork.
- Mix the boiling water with the Jell-O until dissolved.
- Pour half over each layer, and refrigerate for at least 3 hours.
- TO MAKE THE FROSTING: Pour milk into a bowl.
- Add pudding mix and powdered sugar.
- Blend with a wire whisk.
- Stir in the Cool Whip until completely combined.
- Refrigerate until ready to use.
- To frost, dip one cake pan in hot water for about 10 seconds.
- Unmold it onto serving plate.
- Spread with about 1 cup of frosting.
- Top with second layer, then frost top and sides of cake.
- Keep cake refrigerated until ready to serve.
Nutrition Facts : Calories 279.2, Fat 12.3, SaturatedFat 1.9, Cholesterol 54.1, Sodium 312.8, Carbohydrate 37.5, Fiber 0.5, Sugar 21, Protein 5.1
LUSCIOUS LEMON COFFEE CAKE
The holidays are a time for special meals, but it's also a season of too little time! That's why this is my favorite coffee cake...year-round. It's so simple to prepare, but it's very flavorful.
Provided by Taste of Home
Time 45m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- Combine topping ingredients and set aside. In a bowl, combine cake and pudding mixes, sour cream, eggs and oil. Mix on medium speed for 2 minutes. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle half of the topping over batter. Spoon remaining batter over topping and spread evenly. Sprinkle with remaining topping. Bake at 350° for 30-35 minutes or until cake tests done.
Nutrition Facts :
LEMON-BLUEBERRY LAYER CAKE
This is a luscious lemon cake. The blueberries really set it off and make such good looking slices. Recipe #477445 is just perfect for this cake.
Provided by Ambervim
Categories Dessert
Time 50m
Yield 1 Cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Prepare three 8" round cake pans with parchment paper, butter and flour or just use silpat. If you don't have 3, try 1 square or 1 larger.
- Sift dry ingredients into medium bowl.
- Transfer 1 tablespoon flour mixture to larger bowl. Add fresh blueberries and toss to coat them with flour. Set remaining flour mixture and blueberries aside.
- Stir whole milk, sour cream, vanilla extract, lemon extract and lemon zest in small bowl.
- In the bowl of a stand mixer, cream butter and sugar, until pale yellow and very fluffy, about 5 minutes.
- Beat in eggs one at a time, until well combined. Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture.
- Stir until just combined. Gently fold in blueberries. Divide batter equally among the 3 cake pans.
- Bake cakes until toothpick inserted into centre comes out clean, about 25 minutes.
- Cool cakes in pans on racks for about 10 minutes, then invert onto racks until completely cool.
- Frost with Recipe #477445 or your choice.
Nutrition Facts : Calories 4735.1, Fat 234.2, SaturatedFat 138.9, Cholesterol 1304, Sodium 5115.2, Carbohydrate 603.8, Fiber 18.9, Sugar 356.6, Protein 67.1
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
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- To make the topping: In a medium bowl, mix the brown sugar, granulated sugar, cinnamon, and melted butter together until the mixture resembles wet sand. Stir in the nuts; set aside.
- To make the coffee cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt; set aside.
- In a medium bowl, whisk together the buttermilk, brown sugar, granulated sugar, eggs, and melted butter until smooth. Gently fold the egg mixture into the flour mixture with a rubber spatula and stir until the batter looks smooth and well combined. Stir in blueberries and lemon zest.
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