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
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.
GLAZED LEMON CURD-FILLED COFFEE CAKE
A lip-smacking layer of lemon curd lies in the center of this crumb-topped coffee cake with a lemon glaze.
Provided by Food Network Kitchen
Time 1h50m
Yield 8
Number Of Ingredients 17
Steps:
- Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the lemon curd on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
- When the cake is cool, whisk together the confectioners' sugar and lemon juice in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
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
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.
GLAZED BLUEBERRY LEMON COFFEE CAKE
This cake is totally delicious. Made using just one bowl, and super quick to put together. It's moist, loaded with juicy pops of blueberries, lively with lemon zest and drizzled with a simple lemon glaze. Recipe is from Yotam Ottolenghi's cookbook titled 'Simple'.
Provided by Recipe Winners
Categories Cakes
Time 1h
Number Of Ingredients 11
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
Nutrition Facts : Calories 236 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 142 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
GLAZED LEMON-BLUEBERRY LOAF
With a name like Glazed Lemon-Blueberry Loaf, you know you're in for a treat. Tangy and sweet, thanks to the fresh blueberries and lemon juice, the secret to this recipe is stirring sour cream (or plain yogurt) into the batter for an ultra-moist crumb! And because this is lemon-blueberry bread, we couldn't resist upping the flavor with a lemon-extract and powdered sugar glaze on top-don't skip it, really! True lemon lovers might want to add an garnish of fresh zest for an extra pop of citrus.
Provided by By Arlene Cummings
Categories Side Dish
Time 3h15m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
- In medium bowl, beat butter and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, vanilla, sour cream, lemon peel and juice. Stir in flour, baking soda and baking powder.
- Fold in 3/4 cup of the blueberries. Spoon batter into pan. Sprinkle remaining 1/4 cup blueberries on top.
- Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
- In small bowl, mix glaze ingredients until smooth. Drizzle glaze over loaf. Let stand until set before slicing.
Nutrition Facts : Calories 320, Carbohydrate 45 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 29 g, TransFat 0 g
BLUEBERRY COFFEE CAKE WITH VANILLA GLAZE
Make and share this Blueberry Coffee Cake With Vanilla Glaze recipe from Food.com.
Provided by ratherbeswimmin
Categories Breads
Time 2h10m
Yield 1 ten-inch cake
Number Of Ingredients 12
Steps:
- Grease and lightly flour a 10-inch tube pan.
- In a bowl, sift together the flour, baking powder, and salt; set aside.
- In a large mixing bowl, beat together the oil, sugar, and eggs, using an electric mixer on medium speed, for about 3 minutes or until light and thick.
- Add the dry ingredients in three parts, alternating with the milk and vanilla, beating after each addition until smooth.
- Fold in the blueberries.
- Pour batter into the prepared tube pan.
- Bake in a 325 degree oven for 60-70 minutes or until pick comes out clean.
- Let cake cool in the pan for 1 hour.
- Remove from the pan and cool completely on a wire rack.
- To make the glaze: In the top of a double boiler, over barely simmering water, combine the sugar, cream, and vanilla.
- Stir mixture for about 2 minutes or until well blended.
- Pour into a glass measuring cup and cover until ready to use.
- When the cake is completely cooled--drizzle glaze over cake.
- Let glaze set for 1 hour before slicing and serving the cake.
Nutrition Facts : Calories 4412, Fat 211.1, SaturatedFat 55.4, Cholesterol 569.2, Sodium 3371.2, Carbohydrate 591, Fiber 12.1, Sugar 370.4, Protein 50.5
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