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| Blueberry Lemon Crumb Caker |
Versatile Coffee Cakes
Coffee cakes are versatile. They can be breakfasts, desserts or snacks.
Blueberries and blueberry flavorings are all the rage lately. But a simple blueberry coffee cake never seems to go out of style.The cake is easy to make and goes together in no time. Be careful not to overmix since the cake will be dry. Much like muffins, just mix in the flour until it’s combined with the wet ingredients. Resist the urge to overbeat!
This cake was also the maiden voyage of my brand-new KitchenAid Pro 6 QT mixer. I just upgraded from a 5 QT Artisan. OK, it’s the first PEOPLE treat I made with it. Day it arrived, I made my dog his Pumpkin Dog Biscuits LOL.
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| Yummy Blueberry Lemon Crumb Cake |
The Crumbs Make It
The interesting part of this cake is the crumbs. No cinnamon or spice, but tart lemon zest with a hint of lemon extract.
The lemon’s tartness counteracts the sweetness of the blueberries giving this cake the perfect balance.
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| Blueberry Lemon Crumb Cake |
The Recipe
Blueberry Lemon Crumb Cake
Ingredients
Crumb Topping:
- 1/2 cup sugar
- 6 tbsp butter melted
- 1 cup all-purpose flour
- 1 tbsp grated lemon zest
- 1/4 tsp lemon extract
Cake:
- 1/2 cup butter at room temperature
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup sour cream room temperature
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 cups all-purpose flour
- 2 cups fresh or frozen blueberries don't thaw if frozen
Instructions
- Preheat oven to 350 degrees F. Lightly grease or spray a 13 x 9-inch pan.
- For the crumbs, mix together the sugar, flour and lemon zest. Melt butter over low heat in a saucepan. Add the lemon extract. Add the flour mixture to the melted butter mixture and stir until crumbs form, breaking up large clumps. Crumbs should be about the size of peas or a bit larger. Set aside.
- In a large bowl with electric mixer, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Blend in the sour cream and vanilla.
- Mix together the flour, salt, soda and baking powder. Add to the creamed mixture, beating ONLY until flour is incorporated. Fold in blueberries.
- Turn into prepared pan, spreading batter evenly in pan. Top with lemon crumbs.
- Bake at 350 degrees F for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven to rack to cool. Cool about 30 minutes if you wish to serve the cake warm. Otherwise, cool completely.
- Serves 12
Nutrition
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| Blueberry Lemon Crumb Cake |
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