Glazed Lemon Blueberry Coffee Cake Recipe 445

LEMON BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Spray an 8x8 inch pan with non stick spray.
• In a large bowl, cream together the butter, sugar and lemon zest until the mixture is light and fluffy.
• Add in the egg and vanilla and mix until combined.
• In a medium bowl, mix together the flour, salt and baking powder.
• Pour part of the flour mixture into the large bowl of wet ingredients, stir, add in the plain yogurt and rest of flour mixture and then mix until completely combined.
• Fold in the floured blueberries.
• Spread the batter into your prepared pan. The batter will be thick.
• Sprinkle the top with a little bit of sugar.
• Bake for 40-45 minutes, until a toothpick comes out clean.
• Cool for 10-15 minutes.
• Prepare the glaze by mixing together the powdered sugar and heavy cream, start with 2 tablespoons of cream and continue to add more until the desired consistency has been reached.
• Drizzle all over the top and then sprinkle a little lemon zest on top.
• Lightly cover with foil and store at room temperature.

LEMON BLUEBERRY COFFEE CAKE

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.

GLAZED LEMON BLUEBERRY COFFEE CAKE

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.

LUSCIOUS LEMON-BLUEBERRY COFFEE CAKE

Steps:

• Heat oven to 375°F. Spray or grease 9-inch springform pan or 9-inch square pan.
• In medium bowl, stir together flour, sugar, baking powder, soda and salt. In large bowl, beat yogurt, oil, lemon peel, lemon juice and egg with whisk. Stir flour mixture into yogurt mixture just until blended. Fold in blueberries. Spread batter in pan. Sprinkle with almonds.
• Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of springform pan.
• In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm cake.

GLAZED LEMON BLUEBERRY COFFEE CAKE RECIPE - (4.4/5)

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.

GLAZED BLUEBERRY LEMON COFFEE CAKE

Steps:

• preheat oven to 180c fan (355f)
• grease and line an 11 x 21 cm loaf tin (4 x 8 1/2 inch)
• place the butter, sugar, lemon zest, 1 tablespoon of the lemon juice, and vanilla in a bowl.
• use an electric hand mixer or mixmaster beat on high speed for 3-4 minutes until light and creamy, then lower the speed to medium
• add eggs in small additions, scraping down the sides of the bowl frequently
• Note: the mixture may split a little, but don't worry it'll come back together
• toss 150 gm / 5 /1/4 oz of blueberries with the reserved tablespoon of flour and set them aside - see note
• mix the remaining flour, salt, and almonds in three additions to the creamed mixture
• finally, fold in the floured blueberries along with the tossing flour (the last 50 gm / 1 3/4 oz of blueberries gets added later) - see notes
• spoon into the loaf tin and spread until evenly distributed
• tap loaf tin 3 or 4 times on the kitchen bench (this is to level the mixture and get rid of any air pockets)
• bake cake for 15 minutes then remove the tin from the oven and sprinkle the reserved 50 gm / 1 3/4 oz of the blueberries evenly over the top of the cake - see note
• return cake to oven for another 15 minutes then remove from oven and cover loosely with tin foil then return to the oven for a further 25-30 minutes
• test by inserting a skewer into the middle: it's ready if it comes out clean ( our cake was ready at the 25 minute mark )
• remove foil and allow to cool for 10 minutes then remove cake from the tin and place on a wire rack to cool completely
• using a spoon drizzle the glaze over the cake - tilt the rack to allow glaze to drizzle down the sides of the cake (see video)
• store in an airtight container at room temperature for 3 days
• enjoy!
• put the sifted icing sugar in a bowl and add the remaining 1 tablespoon of lemon juice then whisk till smooth - see note below

LEMON BLUEBERRY COFFEE CAKE

Steps:

• Combine the egg, sugar, lemon peel and milk; mix well.
• Sir 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 near 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 the warm cake.
• Cut into wedges to serve.

LEMON BLUEBERRY COFFEE CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease an 8½ x 4½-inch (20 cm x 11 cm) loaf pan with nonstick spray. Line the pan with a piece of parchment paper so there's overhang on both of the long sides.
• Make the streusel topping: In a medium bowl, combine the granulated and brown sugars, flour, and butter. Mix together with a fork or with your fingers until crumbly and the butter is broken down into pea-sized pieces, being careful not to overmix. Set aside.
• Make the coffee cake: Add the blueberries to a medium bowl and toss with 1 tablespoon of flour. This will prevent the blueberries from sinking to the bottom of the pan while baking. Set aside.
• In a large bowl, whisk together the remaining 1½ cups (155 G) flour, the baking powder, and salt.
• In a separate large bowl, cream the butter and granulated sugar with an electric hand mixer on medium speed until pale and fluffy, about 4 minutes. Add the eggs, 1 at a time, making sure the first egg is fully incorporated before adding the next. Mix in the vanilla, lemon juice and zest, and milk until fully combined.
• Add the dry ingredients to the wet ingredients and mix on low speed until fully combined. Add the blueberries to the batter and carefully fold with a rubber spatula to incorporate.
• Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the streusel topping evenly over the top.
• Bake the coffee cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
• While the cake bakes, make the lemon glaze: In a medium bowl, whisk together the powdered sugar, lemon zest, lemon juice, and 1 tablespoon of milk until the sugar is dissolved. Add more milk, 1 tablespoon at a time, until the glaze reaches your desired consistency.
• Let the cake cool in the pan for 10-15 minutes, then use the parchment sling to remove the cake from the pan. Drizzle the cake with the glaze before slicing with a serrated knife and serving.
• Enjoy!