Blueberry Lemon Coffee Cake.
I make a classic, perfect coffee cake every year to go with our Christmas Morning Breakfast. It is fabulous. It is versatile. It is moist, delicious and people respond strongly. I have had people offer to pay me to make them a Sour Cream Coffee Cake. Really.
One time someone put in an order for her Christmas Breakfast…. From me…. Like, I was a catering service.
“I’ll have the Sour Cream Coffee Cake on December 24th- can I pick that up on the 22?”
Uh, no.
I don’t cater.
Sorry.
But I will share my recipes with you and you can make yourself one! It will be fabulous!
I mentioned in my Sour Cream Coffee Cake post that I use the same basic recipe to make other cakes that are equally tasty. Why would I tease someone like that?
Exactly! So, I am going to be sharing 2 more variations on the basic Sour Cream Coffee Cake recipe.
This is the first of those 2 recipes:
Blueberry Lemon Coffee Cake
The base is the same – we’re going to leave out the cinnamon and nuts & add some lemon & berries.
Oh, Yes, Please.
Begin by melting the butter. Pour in the sugar and whip it with a whisk. Add the 2 eggs & whisk again. Then add the sour cream & vanilla and whisk. You don’t need to get out the electric mixer for this recipe. A whisk works.
Now, we must make it lemon-y. This takes 2 tablespoons of lemon zest (zest from 2 lemons will do) & 2 tablespoons of lemon juice.
Whisk that into the batter.
In a separate bowl combine flour, salt and baking soda. Add dry ingredients to the wet stuff (with a whisk).
Pour the batter into a greased, floured, parchment-papered (or whatever tricks you like to use to get your cake to fall out) bundt pan.
After you pour in the batter in sprinkle the berries on top. Gently “mash” the berries just under the surface. During baking the berries will evenly distribute throughout the coffee cake.
I don’t fold my berries into the batter prior to pouring it in the pan. Why?
- If I do, inevitably, some of the berries will get all mashed up and turn my batter purple.
- If I mix them in, they all will “sink” to the bottom of my cake during baking.
No thanks.
Bake the cake for 1 hour at 340 degrees.
Take it out when it is lightly browned and a toothpick comes out clean.
Next, make some icing.
Melt 1 stick of butter. Mix in 1 tsp vanilla, a pinch of salt, 2 tbsp lemon juice & 1 tbsp milk. Add 1 cup powdered sugar. If too thick, thin with more milk. If too thin, thicken with more powdered sugar.
You want the icing to be thin enough that it drips down the sides of the cake, but thick enough so that your cake doesn’t end up sitting in an icing bath. Ick. Thick, but pourable – this is what you want.
Wait until the cake is completely cooled before you pour on the icing. If your cake is remotely warm when you top it, the warmth will make your icing even thinner.
The addition of the fruit and lemon juice will change the texture of this cake a bit. Expect it to have the texture of a pound cake. A delightful, fresh, lemon-blueberry pound cake.
Enjoy!
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XO,
Candi
Servings |
bundt cake
|
- 2 sticks butter
- 1 3/4 cups cane sugar
- 2 eggs
- 8 oz sour cream
- 1 tsp vanilla
- 2 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp baking powder
- 1/2 tsp Salt
- 2 cups Flour
- 1 cup blueberries (I use fresh)
- 1 stick butter
- 1 tsp vanilla
- pinch Salt
- 2 tbsp lemon juice
- 1 tbsp milk
- 1 cup powdered sugar
- more milk if needed
Ingredients
Blueberry Lemon Coffee Cake
Lemon Glaze
|
|
To make the cake:
First melt the butter. Add the sugar and whip it together with a whisk. Then add the eggs. Mix well. Add the sour cream. Mix well. Never beat. Add the vanilla, lemon zest & lemon juice & mix. Combine dry ingredients in separate bowl: baking powder, salt and flour. Add dry ingredients to wet & mix again. Remember – never beat this one.
Spray the heck out of the inside of the bundt pan with some non-stick spray. Then flour the entire inside. Shake out excess flour. Once your bundt pan is sufficiently greased, floured and nothing will stick inside it, it is time to fill it.
Pour the batter in the pan, top with blueberries. Gently “push” the berries into the cake (just under the surface).
Bake it 340 degrees for 1 hour, or until a toothpick comes out clean.
Let cool 10-15 minutes & then turn out of bundt pan.
To make the Glaze:
First melt the butter. Mix in vanilla, salt, lemon juice & milk. Add powdered sugar. This should not be “spread-able.” This is a runny-ish icing. You want it to be fluid so it will run down the sides of the coffee-cake and fill the grooves and look pretty. Spoon on top of cool bundt cake and let it run down the sides.
Nelrea Southwell
02/27/2016You are just amazing….thanks for helping make our life on the farm so easy instead of trial and error. I am passing your information on to others.
Candi
11/07/2016Great to hear!
Thanks
-Candi
Liz
02/27/2016Do you measure the blueberries or just wing it? My daughter is going to try to make this and is wondering about how much… Also can you use frozen berries? Would you thaw first? Thanks!
Candi
02/27/20161 Cup blueberries.
I use fresh, but frozen work too. Yum!
Shannon windhorst
02/27/2016The sour cream coffee cake is our favorite
Can’t wait to try the blueberry lemon
Thanks for all the great recipes !
Gayle
02/29/2016Thank You I can’t wait to try this.
Liz
02/29/2016So does the recipe use baking soda or no? In the pictorial step by step you mention baking soda with the dry ingredients but it’s not listed in the ingredient list nor is it mentioned in the directions under the ingredient list. My daughter (age 12) made this the other day when I wasn’t home and guessed it should be about 1 teaspoon so that’s what she used and it came out tasting great. Just curious what you actually do… 🙂
Candi
02/29/2016For the Blueberry Lemon Cake (and the coffee cake) you do not need any baking soda – This recipe is ancient and it was my grandmother’s and it only has baking powder.
I updated the recipe – all powder, no soda. 🙂
So glad you liked it.
plasterer bristol
03/09/2016yummy this cake is delicious, nice with a big pot of tea, thanks for sharing.
Simon
Candi
11/07/2016So welcome! Glad you liked it.
-Candi