In Sweet Pea’s Kitchen big holiday celebrations are always kicked off bright and early starting with a big breakfast. Whether we are devouring cinnamon rolls, quiches, frittatas, scones or coffee cakes it’s all about coming together and celebrating the day. Coffee cakes are one of my favorite breakfast treats to make not only for holidays, but lazy weekends as well. They come together pretty quickly and taste just as great at room temperature as they do straight out of the oven.
Unfortunately that isn’t always great when you are trying to watch what you eat and every time you walk into the kitchen you see a big chunk of coffee cake just calling your name. 😉 And let me just warn you, this coffee cake is going to be really hard to resist! Moist and tender cake bursting with plump blueberries, topped with a streusel topping and finished off with a lemon drizzle. So what are you waiting for? Start that coffee pot and get ready for some seriously delicious coffee cake.
Yield: 8 servings For the Topping: For the Cake: For the Lemon Drizzle: 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. Source: adapted from Cook's Illustrated, December 2006
Blueberry-Lemon Coffee Cake
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
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
1/4 cup confectioner's sugar, sifted
1/2 to 1 tablespoon fresh lemon juice
Preheat the oven to 350°. Grease a 9x13 inch square baking pan and set aside.
To make the coffee cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt; set aside.
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.
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.
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.
Yield: 8 servings
For the Topping:
For the Cake:
For the Lemon Drizzle:
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.
Source: adapted from Cook's Illustrated, December 2006
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