Lemon Blueberry Coffee Cake with Crumb Topping
Lemon Blueberry Coffeecake with Crumb Topping
Perfect summer coffee cake! Luscious combination of zesty lemon and sweet fresh blueberries… the best coffeecake ever! Sprinkled with a little crunchy crumb topping... heaven on a plate! Great recipe for your weekend breakfast too!
Lemon Blueberry Coffeecake with Crumb Topping
Yield: 8 – 10 slices
Ingredients for Cake:
2 cups all-purpose or white whole wheat flour
2 teaspoons baking powder
1⁄2 teaspoon kosher salt
1⁄2 cup butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla
1⁄2 cup milk
1 fresh lemon, zested and juiced
1⁄4 cup sour cream
1 1⁄2 cups blueberries, fresh or frozen
1 tablespoon flour
Crumb Topping:
1⁄4 cup granulated sugar
1⁄4 cup brown sugar, packed
1⁄4 cup all-purpose or white whole wheat flour
3 tablespoons butter, melted
Icing:
1 cup powdered sugar
1 lemon, zest and juice
1⁄2 teaspoon vanilla
Equipment needed:
Liquid and dry measuring cups
Measuring spoons
Small mixing bowl
Wire whisk or spoon
Standup mixer or hand mixer
Rubber spatula
Microplane grater
Citrus juicer
9-inch spring form pan or baking dish
Vegetable oil or baking spray
Small wire whisk or fork
As you probably know... My hubby and I love lemon and more the better! This recipe has the tang of lemon with all the sweet goodness of a cake. I love crumb topping... the best part of this recipe! Saw a coffeecake online made in a spring form pan, so decided to give it a try. Awesome meal appeal and easier to serve than a traditional baking dish... either works. Gather your supplies and let’s start zesting and baking!
Preheat oven to 350 F.
Dry Ingredients…
Coffeecake is a quick bread style of baking with the use of baking powder as a leavening agent. This means that dry ingredients and liquids are mixed separately and then combined. I decided to try using half white whole wheat flour when I made the demo cake, as I was almost out of all - purpose flour too and it turned out great... healthier too. Start by placing your flour, baking powder and salt in a small mixing bowl and stir together using a wire whisk or spoon. Set aside.
Begin by zesting the lemon...
Yellow part only, as the white is bitter, and then cut the lemon in half and juice. This should give you about 2 -3 tablespoons of juice and 1 tablespoon zest.
Time to make batter…
In your standup mixer or medium mixing bowl, combine the softened butter, eggs, sugar and vanilla. Cream together until butter is fairly smooth. Add milk, 2 tablespoons lemon juice, sour cream and 1 tablespoon of rind. Reserve any remaining lemon juice and rind for icing. Continue mixing liquid ingredients until smooth... about 1 - 2 minutes. Add dry ingredients into mixing bowl and blend until just combined. Don’t over mix the batter, as this will create a dense cake with lots of holes and tunnels.
In the same bowl you had the dry ingredients, add blueberries and 1 tablespoon flour. Toss gently to coat blueberries. This will help prevent berries from falling to the bottom of your cake as it bakes. Fold blueberries gently into batter, being careful not to break the berries and turn your cake blue. About 4 or 5 folds should do it!
To prep the pan for baking…
Spray with vegetable oil or baking pan spray. Gently scrape batter into pan and level top out to the sides. To make crumb topping, place granulated and brown sugar in small mixing bowl with flour. Pour melted butter over top and toss lightly until all sugar and flour is coated and a crumbly mixture is created. Sprinkle topping evenly on top of batter. Place cake in the center, on the middle rack, of your preheated 350 F oven. Bake for 45 – 50 minutes or until top is golden brown and center of cake springs back when pressed.
When the cake is removed from oven…
Allow to cool for 10 minutes. Run a knife around the edges of the pan to release cake from pan. Open spring form pan and allow cake to cool while you make the icing. If using a regular baking pan, don’t attempt to remove cake from pan and allow to cool completely.
The icing is a very simple… lemony glaze.
First zest and juice the second lemon like the first one. Place powdered sugar in a small mixing bowl with vanilla and 1 tablespoon of the lemon juice. Using a small wire whisk or fork, stir glaze until smooth. Gradually add the next tablespoon until a thick icing is formed and lumps of sugar are gone. You don’t want it too runny, so it falls off of the cake. If it’s too thin, add a bit more powdered sugar to thicken it a bit. Using a spoon, pour icing over slightly cooled cake. Using a back and forth motion, drizzle icing over cake, making sure some of the frosting runs down the sides. If using a regular baking pan, don’t remove from pan and just frost the top of the cake. To garnish, sprinkle grated lemon zest on top. So pretty!!
Doesn’t it look fabulous? It will make your Breakfast or Brunch wonderful! Also a great addition for your weekend! Serve slightly warm or cooled... tastes so good either way... Enjoy!