BLUEBERRY BUCKLE RECIPE WITH LEMON GLAZE
This award-winning blueberry buckle recipe is studded with sweet, juicy blueberries and topped with a crumbly streusel and lemon glaze for a sweet breakfast or dessert.
Provided by Heidi
Categories Dessert
Time 1h5m
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F. Lightly butter an 8- or 9-inch square baking pan.
- In a large bowl, cream together the butter and sugar. Add the egg, milk, baking powder, and salt. Use a hand mixer to mix well. Mix in half of the flour, then incorporate the remaining half. Fold in the blueberries. Pour the batter into the prepared pan and set it aside.
- Make the topping. Combine the brown sugar, flour, cinnamon, and butter in a medium-sized bowl. Mix with a pastry cutter or your fingers until combined and crumbly. Sprinkle the topping evenly over the cake batter. Bake the buckle for 45-50 minute, or until a cake tester or toothpick comes out clean. Cool completely.
- Make the lemon glaze. While the cake is baking, whisk the powdered sugar with the lemon zest, lemon juice and vanilla. Whisk in the greek yogurt if using, or add more lemon juice to desired consistency.
- Cut the buckle into squares and drizzle with the lemon glaze.
Nutrition Facts : Calories 329 kcal, Carbohydrate 53 g, Protein 3 g, Fat 12 g, SaturatedFat 8 g, Cholesterol 42 mg, Sodium 87 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving
LEMON BLUEBERRY COFFEE CAKE
Steps:
- Preheat oven to 350º. Spray a 9-inch springform pan with non-stick cooking spray with flour.
- Prepare crumb topping and set aside.
- In a small bowl, whisk together flour, baking powder and salt and set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk. Mix in lemon zest. Add flour mixture and mix just until combine. Stir in blueberries.
- Spread batter evenly into prepared pan. Sprinkle with crumb topping.
- Bake at 350º for 45 minutes or until a toothpick inserted into the center comes out clean. About 210 degrees with an instant read thermometer.
- Cool 10 minutes, then run a knife around the edge and remove ring. Drizzle icing on cake. Cool completely before serving. (Unless you're like us and would rather eat it hot even though the cake doesn't cut as well.)
GLAZED LEMON BLUEBERRY COFFEE CAKE
Blueberries and lemon are a dynamic duo when it comes to flavor and in this coffee Bundt cake, they also make for a bright display.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees with rack in center of oven. Generously spray a nonstick 10-inch (14-cup) Bundt pan with nonstick cooking spray; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition, and scraping down sides of bowl. Stir in lemon zest and juice.
- Whisk together 3 cups flour, baking soda, and salt in a medium bowl. Add flour mixture to the butter mixture in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Toss blueberries with remaining tablespoon flour to coat. Gently fold blueberries into batter.
- Transfer batter to prepared pan, smoothing top with a rubber spatula. Bake until a tester or wooden skewer inserted into the center comes out clean, and the cake has begun to pull away from the sides of the pan, about 1 1/4 hours. Transfer pan to a wire rack to cool for 45 minutes.
- Meanwhile, prepare glaze. In a small bowl, whisk together sugar, lemon juice, and zest until smooth; set aside.
- Invert the cake onto a rack. Prick the surface all over with a wooden skewer. Brush the glaze over the surface of the cake and let cool completely. Store wrapped well in plastic wrap for up to 2 days at room temperature.
BLUEBERRY COFFEE CAKE WITH LEMON GLAZE
Blueberries and lemon take center stage, while the sour cream makes a moistly tender coffee cake. Appropriate for any occasion, this glorious, dense, and delicious Bundt cake serves a crowd.
Provided by Cynthia Graubart
Categories Dessert
Time 3h40m
Number Of Ingredients 15
Steps:
- Set an oven rack at the lowest level of the oven. Preheat the oven to 350°F (180°C). Spray or coat the inside of a 10- to 12-cup Bundt pan with oil and dust with flour.
- In a large, deep bowl, use your fingers to rub the granulated sugar and lemon zest together until thoroughly combined. Whisk in the brown sugar.
- Add the butter and use an electric hand mixer to beat until light in color and fluffy, 3 to 4 minutes. Beat in the eggs one at time, beating after each addition until incorporated. Mix in the vanilla.
- In a small bowl, whisk together the flour, baking powder, and salt until thoroughly combined, at least 30 seconds.
- Add the flour mixture to the butter mixture in thirds, alternating with half the sour cream, beating until combined and scraping the bottom of the bowl between each addition. Gently fold in the blueberries.
- Spread the batter in the prepared pan. Tap the pan on the counter once or twice to remove any air bubbles. Move the pan to a baking sheet and place in the oven.
- Bake until the cake is golden brown on top, begins to pull away a bit from the sides of the pan, and a toothpick inserted in the center comes out clean (avoiding a blueberry), 60 to 70 minutes. Let cool on a wire rack for 1 hour.
- Invert the cake out of the pan and onto the rack to finish cooling for at least 1 hour more. The cake can be frozen and glazed after thawing. To freeze the cake, wrap the unglazed cake well and store in the freezer for up to 3 months. Glaze at serving time.
- In a medium bowl, stir together the confectioners' sugar and lemon juice. If the glaze is too thick, add a little water until the desired consistency is achieved. Alternatively, if the glaze is too thin, add a little more confectioners' sugar.
- Place some paper towel or a baking sheet under the cake to catch any drips. Drizzle the glaze over the cooled cake, move to a serving platter, slice, and enjoy.
Nutrition Facts : ServingSize 1 serving, Calories 374 kcal, Carbohydrate 76 g, Protein 6 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 72 mg, Sodium 310 mg, Fiber 2 g, Sugar 54 g, UnsaturatedFat 3 g
LEMON BLUEBERRY COFFEE CAKE
Baking mix eases preparation of this quick coffee cake from Nancy Brown of Dahinda, Illinois. Fresh blueberries, lemon peel and a quick glaze really perk up the flavor. "It's among the quick treats I make for guests and family," Nancy notes.
Provided by Taste of Home
Time 40m
Yield 6-9 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the egg, sugar, lemon zest and milk; mix well. Stir in the biscuit mix just until moistened. Fold in blueberries. Pour into a greased 9-in. round baking pan., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. cool for 10 minutes before removing from pan to a wire rack. , Combine the confectioners' sugar and lemon juice until smooth; drizzle over warm cake. Cut into wedges.
Nutrition Facts : Calories 219 calories, Fat 6g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 394mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
GLAZED LEMON BLUEBERRY COFFEE CAKE RECIPE - (4.4/5)
Provided by á-2788
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees with rack in center of oven. Generously spray a nonstick 10-inch (14-cup) Bundt pan with nonstick cooking spray; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition, and scraping down sides of bowl. Stir in lemon zest and juice. Whisk together 3 cups flour, baking soda, and salt in a medium bowl. Add flour mixture to the butter mixture in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Toss blueberries with remaining tablespoon flour to coat. Gently fold blueberries into batter. Transfer batter to prepared pan, smoothing top with a rubber spatula. Bake until a tester or wooden skewer inserted into the center comes out clean, and the cake has begun to pull away from the sides of the pan, about 1 1/4 hours. Transfer pan to a wire rack to cool for 45 minutes. Meanwhile, prepare glaze. In a small bowl, whisk together sugar, lemon juice, and zest until smooth; set aside. Invert the cake onto a rack. Prick the surface all over with a wooden skewer. Brush the glaze over the surface of the cake and let cool completely. Store wrapped well in plastic wrap for up to 2 days at room temperature.
More about "glazed blueberry lemon coffee cake recipes"
BLUEBERRY COFFEE CAKE WITH LEMON STREUSEL RECIPE - KING …
From kingarthurbaking.com
4.6/5 (66)Calories 200 per servingTotal Time 55 mins
LEMON BLUEBERRY COFFEE CAKE - THE COUNTRY COOK
From thecountrycook.net
LEMON BLUEBERRY COFFEE CAKE - THE BEST CAKE RECIPES
From thebestcakerecipes.com
LEMON BLUEBERRY COFFEE CAKE - THE BEST CAKE RECIPES
From thebestcakerecipes.com
LEMON BLUEBERRY CREAM CHEESE COFFEE CAKE - THE …
From thereciperebel.com
BLUEBERRY LEMON COFFEE CAKE | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
BLUEBERRY COFFEE CAKE - I AM BAKER
From iambaker.net
EASY BLUEBERRY COFFEE CAKE - COOKING FOR MY SOUL
From cookingformysoul.com
LEMON BLUEBERRY POUND CAKE - ONCE UPON A CHEF
From onceuponachef.com
LEMON GLAZED BLUEBERRY BOYFRIEND BAIT - BUNNY'S …
From bunnyswarmoven.net
BLUEBERRY LEMON COFFEE CAKE WITH LEMON GLAZE RECIPES
From tfrecipes.net
VEGETARIAN TIMES ON INSTAGRAM: "THIS LEMON GLAZED BLUEBERRY …
From instagram.com
LEMON BLUEBERRY COFFEE CAKE - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
LEMON BLUEBERRY CAKE WITH LEMON-ZEST GLAZE RECIPE - FOOD & WINE
From foodandwine.com
BLUEBERRY COFFEE CAKE WITH LEMON GLAZE - SOLGAR
From solgar.com
GLAZED BLUEBERRY LEMON COFFEE CAKE | EASY ONE BOWL …
From recipewinners.com
BEST EVER BLUEBERRY COFFEE CAKE {WITH LEMON GLAZE} - LIFE IN GRACE …
From lifeingraceblog.com
CITRUS-GLAZED TURNIPS RECIPE - NYT COOKING
From cooking.nytimes.com
LEMON BLUEBERRY BREAD RECIPE - VALENTINA'S CORNER
From valentinascorner.com
MAPLE GLAZED SALMON - TASTE OF THE FRONTIER
From kleinworthco.com
LEMON BLUEBERRY COFFEE CAKE | AMAZING LEMON COFFEE …
From delightfulemade.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love