Coffee Cake Topping
- 1/4 cup Flour
- 1/2 cup Sugar
- 3 tablespoons melted Butter
- 2 cups Blueberrieswashed, make sure there are no stems
- 1 tablepoon Lemon Zest
- 2 cups Flour
- 1 cup Sugar
- 2 Large eggs
- 1/2 cup unsalted Buttersoftened
- 1/2 teaspoon Salt
- 1 1/2 teaspoon Baking Powder
- 2 teaspoons Vanilla extract
- 1 - 2 tablespoons Lemon juice
- 1 cup Powdered Sugar
Blueberry & Lemon Coffee Cake
There is no better way to start a weekend than lounging around the house in the mornings with a good cup of coffee and a slice of home made coffee cake. Since I tend to get up long before the sun comes rises I can whip this recipe up before my family gets out of bed.
This coffee cake is quick and easy to make, the house will smell awesome which encourages folks out of bed, and it tastes heavenly. Between the little blueberry bursts and the zesty kick that the lemon gives it this coffee cake is hard to beat.
When I’m making this coffee cake I use the flex edge beater for my KitchenAid (I refer to it as a paddle) mixer only until it comes time to add the blueberries. The batter is thicker than a cake, but after it comes out of the oven and you make that first cut, you’ll be happy to see that the coffee cake is not dense at all. When you take the first bite it takes a conscious effort to not say yum.
When blueberries are on sale I can never help myself. I always walk out of the store with a minimum of 2 pints. I will make this coffee cake to take in to work for my teammates. I’ll make blueberry muffins or a galette which I’ll serve with whip cream or ice cream. Since blueberries are a superfood there is absolutely no guilt when I bake with them. I’m going to start adding blueberries to salads and am entertaining the idea of how to use them in savory cooking, specifically with pork.
Preheat the oven to 350F.
Line the bottom of a 9 inch springform pan with parchment paper, then spray the sides of pan with a non-stick cooking spray.
Coffee Cake Topping
In a small dish mix together the melted butter, flour and sugar. This is going to have a lumpy consistency but that's okay. Set it aside until just before we put the cake into the oven.
Sift together flour, salt, powdered sugar. After everything is sifted add the lemon zest to the dry ingredients. Set aside.
Blend the sugar and butter until it's incorporated.
With the blender/mixer on a low speed add 1/3 of the dry ingredients, 1/3 of the milk and an egg. Repeat until all the dry ingredients, eggs and milk have been added.
This batter is going to be thick so do not panic! It being thick is what will prevent all your blueberries from sinking to the bottom of the cake while it cooks.
Do not use a blender/mixer for this part!
Using a wooden spoon or spatula gently fold in all the blueberries. You want to be careful that you don't break too many of them during this process or your cake will have a shocking blue color when you cut and serve it.
Spread the batter evenly in the Springform pan and then use a spoon to sprinkle the topping over the coffee cake.
45 - 60 minutes
Cook at 350F
Remove from the oven when the top is golden brown and you insert a toothpick it will come out clean. Let it sit for 20 minutes then run a knife around the sides of the cake to make sure that nothing is going to stick when you remove the springform.