Cake is a wonderful thing–soft, sweet, and tender. As hard as it is to believe, though, there really are some people who are not big fans of eating cake. Often, these people are not into sweet treats and the sugary sweetness of a traditional cake topped with creamy, traditional icing is unappealing. If you are one of these kinds of people or even if you like typical treats, this recipe for Lemon Blueberry Coffee Cake might be something that you can appreciate.
Lemon Blueberry Coffee Cake Recipe
- 9 inch Square Pan
- Small bowl
- Large bowl
- Electric Mixer
- 2 cups Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1/2 cup Softened Butter
- 3/4 cup Sugar
- 2 pcs Eggs
- 2 teaspoons Vanilla Extract
- Zest of One Piece of Lemon grated
- 1/2 cup Milk
- 2 cups Frozen Blueberries
Crumb Topping Ingredients
- 6 tbsp Brown Sugar
- 1/2 cup Flour
- 1 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 4 tbsp Butter
- Grease and flour a nine inch square pan or a deep dish, nine inch pie pan.
- Preheat the oven to 350 degrees.
- In a small bowl, create the crumb topping by combining the brown sugar, flour, cinnamon and salt. Stir well with a fork.
- Using a pastry blender or a fork, cut the butter into the dry mixture until it resembles coarse crumbs. The mixture will be a bit lumpy.
- Place this small bowl in the refrigerator while you prepare the rest of the cake.
- In a large mixing bowl with an electric mixer, beat together the butter and the sugar until they are creamy and thoroughly combined.
- Add in the two eggs, the lemon zest, and the vanilla, beating the mixture well.
- Set this aside, and in a separate, medium sized mixing bowl, combine the flour, baking powder, and salt. Use a whisk to thoroughly combine these ingredients.
- Measure out your milk into a measuring cup and have it nearby.
- Using an electric mixer on medium speed, beat about half of the dry ingredients into the butter and sugar mixture.
- Pour in about half of the milk and mix it well.
- Add the remaining dry ingredients, beating again until incorporated.
- Finally, add in the last of the milk and beat it one final time. The batter should be smooth and creamy.
- Using a spatula, gently fold the frozen berries into the batter, stirring them just until the berries are evenly distributed. Do not overmix.
- Pour the batter into the prepared pan, using a spatula to spread it evenly.
- Take the reserved crumbly topping mixture out of the refrigerator and, using a spoon, evenly sprinkle it over the uncooked batter.
- Place the baking pan into the center of the oven and bake the cake for 45-50 minutes.
- Use a cake tester to test the center of the cake and remove the cake when it tests done and the crumb topping is lightly browned.
- Allow the cake to cool on the countertop for 30-60 minutes and slice into servings.
- Store tightly wrapped in aluminum foil for up to three days.
- This cake freezes well. To freeze, wrap it well in aluminum foil, place the wrapped cake in a large freezer bag and freeze for up to three months.
- To thaw, place it unwrapped on a plate in the fridge overnight.