recipe developed for Baker’s Joy
You certainly wouldn’t know today’s the first day of spring by the weather out there. Mother Nature seems very confused, at least in the Northeast. So while I really want to make some light, fresh, spring-like food, I simultaneously want to turn on my oven to warm things up.
My Blueberry Lemon Coffee Cake recipe, developed for Baker’s Joy, is the perfect compromise. Blueberry and lemon provide fresh spring flavors, while the rich cake is warm and comforting.
So whether you need something for Easter Brunch or to warm you up after shoveling a foot of snow, this is the perfect recipe. Loaded with blueberries and a generous crumb topping, it’s sure to satisfy.
- 1 can Baker's Joy¨ non-stick spray with flour
- 3-1/2 cups all-purpose flour , divided
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup plus 12 tablespoons unsalted butter , softened and divided
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon zest (optional)
- 1 container (8 oz.) sour cream
- 2 cups fresh or frozen, thawed blueberries
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
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Preheat oven to 350°F. Spray 9-inch spring form pan with Baker's Joy spray.
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Combine 2 cups flour, baking powder, baking soda, and ½ teaspoon salt; set aside. Beat ½ cup butter and granulated sugar in large bowl with electric mixer until light and fluffy. Add eggs, beating well after each addition. Beat in vanilla and lemon zest.
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Alternately beat in flour mixture and sour cream beginning and ending with flour mixture. Pour batter into prepared pan evenly sprinkle with blueberries; lightly press blueberries into batter.
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Combine remaining 1-1/2 cups flour, brown sugar, cinnamon and remaining ½ teaspoon salt. Cut butter in using pastry cutter until mixture resembles coarse crumbs.
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Sprinkle crumb mixture over blueberries. Bake 55 minutes or until top is golden brown and a tester inserted into the center comes out clean. Cool completely in pan on wire rack.
photography by Paul Gelsobello Studio
food stylist: Cathy Paulkner
prop stylist: Heather Bean
