Blueberries and lemon are just such a wonderful flavor combination that every time I come across a recipe that uses both I know that I’ll want to try it. This recipe is a particulary easy one, and I love these type of recipes that come together quickly so I can make them for our farmhouse guests in Umbria without a lot of fuss.
I have made this coffee cake with both fresh and frozen blueberries, and although I personally always prefer fresh over frozen, if you can find frozen wild blueberries they are wonderful in this recipe too. I used fat free Greek yogurt in my version, but you could also use sour cream if you prefer.
The cinnamon topping adds a nice crisp texture to this cake and I feel it finishes it off perfectly. I also used one of my favorite flavor extracts called Fiori di Sicilia from King Arthur Flour Company that is an exquisite blend of vanilla and lemon, but you could also use a half teaspoon each of vanilla and lemon extracts in place of the Fiori di Sicilia.
Buon Appetito!
Deborah Mele
Blueberry Lemon Coffee Cake
Lemons and blueberries are a winning combination in this moist coffee cake.
Ingredients
For The Cake:
- 2 Cups All-purpose Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1 Cup (2 Sticks) Softened, Unsalted Butter
- 1 1/2 Cups Sugar
- 2 Large Eggs
- 1 Teaspoon Fiori di Sicilia (Or 1/2 Teaspoon Both Vanilla & Lemon Extracts)
- 1 Cup Fat Free Greek Yogurt (Or Sour Cream)
- 1 Teaspoon Grated Lemon Zest
For The Blueberry Filling:
- 2 Cups Fresh or Frozen Blueberries
- 1/2 Cup Chopped Walnuts
- 2 Tablespoons Sugar
- 1 Teaspoon Grated Lemon Zest
- 1 Teaspoon Ground Cinnamon
For The Topping:
- 3/4 Cup Finely Chopped Walnuts
- 1/3 Cup Sugar
- 1 Teaspoon Ground Cinnamon
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9 inch spring-form pan.
- Mix together both the blueberry filling ingredients and the topping ingredients in separate bowls and set each aside.
- In one bowl sift together the flour, baking powder, and baking soda.
- In another medium sized bowl, cream together the butter and sugar until soft and fluffy, about 5 minutes.
- Add the eggs, beating after each one, and then add the extract and grated lemon zest.
- Reduce mixer speed to low, and add half the flour mixture, then half the yogurt (or sour cream).
- Add the rest of the flour mixture and yogurt and beat just until smooth.
- Spoon half the batter into the prepared baking pan, then add the blueberry filling spreading it evenly across the batter.
- Top the filling with the rest of the batter, using a spatula to smooth it over the filling.
- Sprinkle the top of the cake with your walnut and sugar mixture.
- Bake for about an hour, or until a cake tester comes out clean.
- Cool to room temperature before removing pan.
- The cake keeps well for several days wrapped or it can be frozen for several months.