Sunday, July 29, 2012

Blueberry-Lemony Coffee Cake

And we're back in the game!!! It's been nearly 4 months since my last post. I've been a little preoccupied with wedding planning. I got married July 14th to a man I cannot live without. But, none the less I've still been cooking. This is the first one I have taken the time to blog about.

Sarah is here for the summer and wanted something with blueberries, so this is a new recipe I found. I hope you enjoy!!!! This recipe has been adapted from the sweet pea kitchen.

Blueberry-Lemony Coffee Cake

For the Topping:
  • 1/3 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon unsalted butter, melted and cooled
  • 1 cup walnuts, chopped coarse

  • For the Cake:
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon table salt
  • 1 ¾ cups buttermilk
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar (7 ounces)
  • 3 large eggs
  • 7 tablespoons unsalted butter, melted and cooled
  • 1 cup blueberries (fresh or frozen), rinsed and dried
  • 1 teaspoon grated lemon zest

  • For the Icing:
  • 1/2 cup confectioners sugar
  • 1/2 to 1 tablespoon fresh lemon juice

  • Directions:
    1. To make the topping: In a medium bowl, mix the brown sugar, granulated sugar, cinnamon, and melted butter together until the mixture resembles wet sand. Stir in the nuts; set aside.
    2. Preheat the oven to 350°. Grease a 9×13 inch square baking pan and set aside.
    3. To make the coffee cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt; set aside.
    4. In a medium bowl, whisk together the buttermilk, brown sugar, granulated sugar, eggs, and melted butter until smooth. Gently fold the egg mixture into the flour mixture with a rubber spatula and stir until the batter looks smooth and well combined. Stir in blueberries and lemon zest.
    5. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula. Sprinkle the topping evenly over the batter. Bake until the top is golden and a toothpick inserted into the center comes out with just a few crumbs attached, 40 to 45 minutes. Let the cake cool on a wire rack for 15 minutes before serving.
         6. To make the lemon drizzle, in a small bowl, whisk together the confectioners’ sugar and ½      tablespoon of the lemon juice. The mixture should be thick but pourable. Add up to another ½ tablespoon of lemon juice if the mixture is too stiff. Drizzle over the top the coffee cake. Let harden, about 10 minutes, before serving.

    1 comment:

    1. Looks delicious. When I get an oven that works, I will try it. Love blueberries and Lemon. Never thought of putting them together. Maybe I can get my husband to make it in a dutch oven. That would be good. Thanks Emily.