Coffeecake - Blueberry with Lemon Streusel KA

By

http://www.kingarthurflour.com/recipes/blueberry-coffeecake-with-lemon-streusel-recipe

http://www.kingarthurflour.com/blog/2009/07/09/blueberry-lemon-coffeecake-with-a-peel/

Recipe summary
Hands-on time:
20 mins. to 25 mins.
Baking time:
30 mins. to 35 mins.
Total time:
55 mins. to 60 mins.
Yield:
one 9"x13" coffeecake, OR two 8" round coffeecakes about 24 servings


King Arthur Flour
Blueberry Coffeecake with Lemon Streusel

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A tender coffeecake, loaded with blueberries, and topped with a unique white streusel studded with tangy pieces of candied lemon peel. Lemon oil is added for extra punch, a perfect counterpoint to the sweet berries.

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Ingredients

  • Volume Ounces Grams
  • Lemon Streusel
  • 1/2 cup granulated sugar
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • pinch of salt
  • 1/2 cup candied lemon peel
  • 6 tablespoons butter, softened
  • 3-4 drops lemon oil, or 1/8 teaspoon lemon extract
  • Cake
  • 8 tablespoons butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups fresh or frozen blueberries, well drained

Preparation

Step 1

1) Preheat your oven to 350°F. Lightly grease a 9" x 13" baking pan or two 8" x 2" round pans.
2) For the lemon streusel: In a medium-sized bowl whisk together the sugar, flour, and salt. Gently toss the candied peel until it is well coated. If you prefer smaller pieces of peel, you can pulse the mixture 10-12 times with a food processor at this point. For a bigger lemon "bite" leave as is.
3) Work the softened butter into the flour/peel mixture until it resembles granola, some larger chunks, some smaller. Sprinkle on the lemon oil and toss again to combine. Set mixture aside.
4) For the cake: Cream the butter and sugar until light colored and fluffy. Add the eggs one at a time and beat after each addition. Be sure to scrape down the bowl well each time. Beat in the sour cream and vanilla.
5) In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add to the batter, mixing until combined. Avoid over-beating or the cake will become tough.
6) Gently fold in the blueberries until well distributed throughout the batter. Pour into the prepared pan(s) and spread evenly. Sprinkle with the lemon streusel until the batter is completely covered.
7) Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool on a rack for 15-20 minutes before serving.
Yield: one 9" x 13" coffeecake, or two 8" round coffeecakes

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