Keto Lemon Blueberry Coffee Cake Recipes

LEMON BLUEBERRY COFFEE CAKE

Lemon Blueberry Coffee Cake image

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

Ingredients

1 large egg, room temperature, lightly beaten
1/3 cup sugar
1 teaspoon grated lemon zest
2/3 cup whole milk
2-1/4 cups biscuit/baking mix
1 cup fresh or frozen blueberries
3/4 cup confectioners' sugar
4 teaspoons lemon juice

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.

LEMON BLUEBERRY COFFEE CAKE RECIPE BY TASTY

Lemon Blueberry Coffee Cake Recipe by Tasty image

This bright and fruity coffee cake is bursting with fresh whole blueberries, and lemony accents. A crunchy, buttery streusel serves as the topping, and it's finished with a generous drizzling of lemon-flavored icing.

Provided by Tasty

Categories Breakfast

Time 1h20m

Yield 6 servings

Number Of Ingredients 20

Ingredients

nonstick cooking spray, for greasing
¼ cup granulated sugar
¼ cup light brown sugar
¼ cup all purpose flour
¼ cup unsalted butter, cut into small pieces, room temperature
1 cup fresh blueberry
1 ½ cups all purpose flour, divided, plus 1 tablespoon
1 ½ teaspoons baking powder
½ teaspoon kosher salt
½ cup unsalted butter, room temperature
¾ cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
½ cup whole milk, room temperature
1 ½ cups powdered sugar
1 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon whole milk, plus more as needed

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!

Nutrition Facts : Calories 508 calories, Carbohydrate 81 grams, Fat 18 grams, Fiber 1 gram, Protein 6 grams, Sugar 56 grams

KETO LEMON BLUEBERRY COFFEE CAKE

Keto Lemon Blueberry Coffee Cake image

An easy and moist Low Carb version of the coffee cake that I grew up with. Serve this Keto Lemon Blueberry coffee cake with a steaming cup of hot coffee.

Provided by Copyright KetogenicWoman.com

Categories Keto Desserts

Time 40m

Number Of Ingredients 17

Ingredients

1 cup almond flour
1/4 cup coconut flour
1/4 cup brown sugar replacement
4 tbsp butter
1-2 teaspoons cinnamon
2 tbsp softened butter
4 tbsp cream cheese
1/3 cup of granular sweetener
4 eggs
1 tsp vanilla
3 packets True Lemon crystals
1/2 cup heavy cream (or use unsweetened almond milk, yogurt or sour cream)
1 cup almond flour
1/2 cup coconut flour
1 tsp baking powder
pinch of salt
1 cup blueberries

Steps:

With a wooden spoon, cream together the butter, cream cheese and sweetener.
Add eggs, vanilla, and cream
Mix on low with electric mixer
Add in True Lemon, almond flour, coconut flour, baking powder and salt.
Mix on low with mixer until well combined.
Gently fold in blueberries OR NOT (see step 7)
Divide batter into 2 silicone loaf pans. Add 1/2 cup blueberries on top of each loaf (if you didn't mix it into the batter)
Preheat over to 350 and proceed to make topping
Combine the butter, brown sugar replacement, flours and cinnamon into bowl
I like to work the ingredients into crumbles with my hands like my Mom did. BUT, the electric mixer also does a good job!
Divide the crumbs evenly over top of the 2 loaves

Nutrition Facts : Calories 169 calories, Carbohydrate 7 grams carbohydrates, Fat 14 grams fat, Fiber 3 grams fiber, Protein 5 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1 slice, Sugar 2 grams sugar, UnsaturatedFat 2 grams unsaturated fat

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