I feel like I haven’t baked anything in ages which is kind of true since it’s been at least a month.
My family has been trying to eat healthier which is great and I have been feeling really good, but it’s a little harder to bake cakes and muffins and all things yummy.
But alas, I finally broke down and made a coffee cake. We have tons of frozen blueberries left over from last summer, so I thought it was high time some of them got used up.
Lemon Blueberry Cake
2 cups All-purpose Flour
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Nutmeg
1/2 Cup Butter, Softened
1 Cup Sugar
2 Large Eggs
1 Teaspoons Vanilla
1 Teaspoon Almond Extract
1/2 Cup Whole Milk Tablespoon Lemon Zest
The Zest from one small Lemon
2 Cups Blueberries, fresh or frozen
Preheat Oven to 350f
Grease and flour a 9-inch springform pan.
Whisk together the flour, baking powder, and nutmeg in a medium-sized bowl and set aside.
In a large bowl beat the butter and sugar until fluffy. Add the eggs Vanilla, almond extract, and milk, beat on a low speed until well combined.
Add the flour and sugar mixture to the butter and egg mixture and mix on a low speed just until the flour is combined.
Gently fold in the blueberries and half of the lemon zest with a spatula. You want the blueberries to be evenly distributed but don’t want to over-mix the batter.
Gently pour the batter into the prepared pan and set aside.
1 Cup Sugar
1/2 Cup All-purpose Flour
6 Tablespoons Butter, melted
In a small bowl stir together the sugar and flour, pour in the melted butter and stir until the mixture forms a coarse crumble.
Sprinkle the crumble evenly over the top of the cake.
Place the cake in the oven and bake for 35-40 minutes, or until a knife comes out clean.
Let the cake cool for a few minutes before icing.
1 cup powdered sugar
1-2 tablespoons lemon juice
Mix together the powdered sugar and the lemon juice until well combined. You may need to change to proportions a little to get the right consistency, you want it to be thin enough to glaze but not so thin that it is runny.
Put the icing in a piping bag so you can have more control. While the cake is still a little warm (not hot) ice the top of the cake. I like to get a little over the edge but keep must of the icing on te top.
Garnish with the remaining lemon zest.
Sever warm or cold but always with a cup of strong coffee.
I’m super happy with how this coffee cake turned out, I feel like it has the perfect balance of sweetness and sharp lemon flavor, and it’s not over blueberried which is good because I don’t like blueberries.
Don’t forget to leave a comment, and check out my last post.
Have a wonderful day!