I've made several of these the last few days. Easy to make, wonderfully moist and bursting with berries.
Blueberry Coffee Cake with Lemon Zest
6 ounces (1 1/3 cup) flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. table salt
7 T. unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tsp. finely grated lemon zest
1/2 tsp. pure vanilla extract
2/3 cup sour cream
1 pint blueberries
2 tsp. sugar
2 tsp. flour
Position a rack in center of oven and preheat oven to 350F. Spray a 9x2 inch round cake with Pam (or the like). Line the bottom with a parchment or waxed paper circle.
In med. bowl, add blueberries, 2 tsp. sugar and 2 tsp. flour. Gently mix until blueberries are covered with sugar/flour.
With either a stand mixer or hand held electric beater, cream butter and sugar until fluffy and lightened in colour. Add eggs, one at a time, mix well. Add flour, baking powder, soda, salt and lemon zest. Finally, add vanilla and sour cream. Pour in two third of the blueberries into greased cake pan. Bake 8 minutes.
Take care out of oven. Scatter the rest of the blueberries over the top, and return to oven. Bake another 25 minutes or until lightly golden and toothpick comes out clean.
Note: I keep a streusel mixture in my freezer most of the time that I use as needed. For this recipe I take about two tablespoons of mixture and sprinkle over the final topping of blueberries (after 8 minutes) and then continue to bake until done. (Streusel mix: 1.25 cup flour, 1 cup sugar, 2/3 cup butter. Cut butter into the flour and sugar with pastry blender).
Source: adapted from Fine Cooking, Aug/Sept. 2006
Blueberry Coffee Cake with Lemon Zest
6 ounces (1 1/3 cup) flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. table salt
7 T. unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tsp. finely grated lemon zest
1/2 tsp. pure vanilla extract
2/3 cup sour cream
1 pint blueberries
2 tsp. sugar
2 tsp. flour
Position a rack in center of oven and preheat oven to 350F. Spray a 9x2 inch round cake with Pam (or the like). Line the bottom with a parchment or waxed paper circle.
In med. bowl, add blueberries, 2 tsp. sugar and 2 tsp. flour. Gently mix until blueberries are covered with sugar/flour.
With either a stand mixer or hand held electric beater, cream butter and sugar until fluffy and lightened in colour. Add eggs, one at a time, mix well. Add flour, baking powder, soda, salt and lemon zest. Finally, add vanilla and sour cream. Pour in two third of the blueberries into greased cake pan. Bake 8 minutes.
Take care out of oven. Scatter the rest of the blueberries over the top, and return to oven. Bake another 25 minutes or until lightly golden and toothpick comes out clean.
Note: I keep a streusel mixture in my freezer most of the time that I use as needed. For this recipe I take about two tablespoons of mixture and sprinkle over the final topping of blueberries (after 8 minutes) and then continue to bake until done. (Streusel mix: 1.25 cup flour, 1 cup sugar, 2/3 cup butter. Cut butter into the flour and sugar with pastry blender).
Source: adapted from Fine Cooking, Aug/Sept. 2006
