Blueberry Coffeecake with Lemon Streusel

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Yield: about 24 servings

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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.

Blueberry Coffeecake with Lemon Streusel

star rating (43) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 24 servings
Published: 01/01/2010

Ingredients

Lemon Streusel

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

Directions

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1) Preheat your oven to 350°F. Lightly grease a 10" tube pan; a 9" x 13" baking pan, or two 8" x 2" round pans.

2) To make 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 the mixture aside.

4) To make the cake: Beat 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); sprinkle the lemon streusel evenly on top.

7) Bake the cake for about 40 minutes (in the tube pan), or 30 to 35 minutes in the 9" x 13" or cake pans, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven, and cool on a rack for 15 to 20 minutes before serving.

Yield: about 2 dozen servings.

Nutrition information

Serving Size: 1 (65g) Servings Per Batch: 24 Amount Per Serving: Calories: 200 Calories from Fat: 80 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Cholesterol: 35mg Sodium: 130mg Total Carbohydrate: 29g Dietary Fiber: 1g Sugars: 16g Protein: 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1 2345  All  
  • star rating 04/11/2015
  • Susan from Minnesota
  • Im always looking for good recipes using blueberries.This coffeecake was moist and so flavorful..My husband loves the streusel.
  • star rating 03/18/2015
  • Pearl from Reston, VA
  • Cake batter is very thick but comes out tender and moist. Made half the streusel and found it was enough. Used lemon zest and some fresh lemon juice instead of peel and lemon oil/extract... Added a little lemon zest to the batter for an extra zing!
  • star rating 03/07/2015
  • kay43026 from KAF Community
  • This was AMAZING!! This will be going in my coffee cake rotation. I substituted Lemon Juice Powder & Europeon Lemon Zest for the candied lemon peel, then sprinkled the entire thing with Sparkling White Sugar before baking.
  • star rating 02/19/2015
  • Nena from Fl
  • I loved it however I made heathy substitutions to cake ie coconut oil in leu of butter. I only used a1/2 cup of sugar and 1/2 apple sauce. Lastly 1/2 cup of recotta and 1/2 cup of non fat Greek yogurt for sour cream!! Thanks for an easy yummy winter treat :-)
  • star rating 01/09/2015
  • rparrny from KAF Community
  • So I was too lazy to make candied lemon peel so I used zest of 2 lemons and 1 tsp of lemon extract in the topping. I tossed my blueberries in a tablespoon of the flour mixture to keep them from sinking into the batter. The result was a lovely light lemon flavor in the streusel, I thought I might like more in the next batch but the the family said NO, it was perfect and don't mess with it. The white cake light and fluffy, I used an 8x11 rectangular pan. This recipe is definitely a keeper.
  • star rating 12/08/2014
  • Keiko from Boston Massachusetts
  • Hi I made this recipe twice. I'd like to share my experiences.... My first cake had about 1/4 of specified amount of frozen blueberries, mostly large size berries out of freezer. I used gram version of recipe since I am more familiar with it. It says I need 283g of fresh or frozen blueberries. The reason for being 1/4 of the amount was due to lack of inventory...LOL... This cake took 5 more minutes in my convection oven in convection bake mode, in 10 inch tube pan... turned out really nice. The second one, with newly purchased frozen wild blueberries, (smaller berries) I weighed 283g of it and seemed just way too much, so cut back to 150g. It took 65 minutes total, and discovered most berries sank to the bottom of the cake batter and hence, made the cake more goopy at the bottom. So my question is, should I have defrosted the blueberries and dried them? I also felt that the sheer coldness of frozen blueberries made the whole batter cold and took more time to bake. I have not tried with fresh blueberries. I noticed some people are questioning about baking time, I wonder it is due to frozen berries? perhaps small wild blueberries turned out to be unfavorable for the cake batter?
    I do not think that using wild blueberries is the problem here. Cutting back on the amount is up to you! But next time be sure to well drain your blueberries. Rinse berries in cold water several times ? until the water is noticeably lighter when you drain them. It?ll start out dark blue, but will gradually shade its way up to a watery red/blue. When that happens, dry the berries well with several layers of paper towels, top and bottom. Yes, frozen berries could have an effect on the bake time. I hope you will try again soon! Elisabeth@KAF
  • star rating 11/07/2014
  • luis from pasadena, ca
  • this recipe is really good
  • star rating 08/03/2014
  • Bernadette S from Stratford CT
  • This has got to be one of the best blueberry recipes I ever tried. It is so moist and tasty. Baked in 60 minutes and came out perfect. Everyone loves it so I guess I will be baking it again..
  • star rating 08/03/2014
  • Linda from Cherry Plain, NY
  • DELICIOUS! I added 2 teaspoons of lemon oil to the cake and bake in a tube pan for an hour.
  • star rating 07/19/2014
  • Ellen from Lenox, MA
  • I served this coffeecake to my inn guests, and there wasn't a crumb left!
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