Friday, March 4, 2016

Lemon Blueberry Coffee Cake

I for some reason thought baking with a toddler would kill time and be a great bonding experience... haha insert laugh in face. She was stacking ingredients like building blocks and said a defiant "no" every time I offered to help stir. Luckily the husband swooped in to play "princesses" while I finished up.

Here is a great recipe that is almost to pretty to eat (almost):
  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 stick butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk
  • 1 tablespoon lemon zest
  • 2 cups blueberries, fresh or frozen
Crumb Topping
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 3 tablespoons butter, melted
  • 1 cup powdered sugar
  • 1 - 2 tablespoons lemon juice
  • Preheat oven to 350º. Spray a 9-inch springform pan with non-stick cooking spray.
  • In a small bowl, combine sugar, flour and butter for crumb topping. Mix until crumbly and set aside.
  • In a small bowl, whisk together flour, baking powder, salt and set aside.
  • In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk to combine. Mix in lemon zest. Next, add flour mixture and mix just until combined. 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.
  • Cool 10 minutes, then run a knife around the edge and remove ring. 
  • Whisk together powdered sugar and lemon juice to create a thin glaze. Drizzle icing on cake.
- Recipe from Barbara Bakes -

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