Blueberry-Lemon Coffee Cake
Why is it called coffee cake? I guess because you have it with coffee, but I prefer titles to actually reference the food, not the pairing. Something that has bugged me over the years…anyway!
This cake is a great as breakfast or for a mid-afternoon snack. Fresh CSA blueberries make the cake moist and sweet without being too much. The lemon adds a nice hint of freshness. Yum.
Blueberry-Lemon Coffee Cake
I adapted this recipe from Cooking Light
Ingredients
- 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 large eggs
- 1 1/3 cups low-fat buttermilk (if you don’t have buttermilk, you can add 4 teaspoons lemon juice or white vinegar to a measuring cup, and fill it up to the 1 1/3 cup mark with milk)
- Cooking spray
- 3 cups fresh blueberries
- 1/2 cup rolled oats
- 2 tablespoons sugar
Preparation
1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, soda, and salt, stirring with a whisk.
3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla, lemon zest, and egg; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
4. Spoon half of the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries. Spoon remaining batter over the blueberries; sprinkle evenly with remaining 2 cups blueberries. Sprinkle the top evenly with the rolled oats and then with the sugar. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.