Blueberry Coffeecake with Lemon Streusel
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.
Ingredients
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Gently fold in the blueberries until well distributed throughout the batter. Pour into the prepared pan(s); sprinkle the lemon streusel evenly on top.
- 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.
Tips from our bakers
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Reviews
question: I am about to make this for the first time. After baking - do you turn upside down onto a plate, and then flip it over again, so that the streusel is on top? Seems like you will loose streusel in the process.......Amy, we tend to serve this coffeecake right in the pan that it's baked in to prevent the streusel from falling off the top. We offer a range of pans to choose from, so we hope you can find one that suits your fancy. If you want to try turning the cake out of the pan, place a plate or baking sheet on top of the cake and then turn it over, putting another plate underneath and flipping it right-side up again. Some of the streusel may come loose, but you can sprinkle any errant crumbs back on top. Happy baking! Kye@KAF
You will not be disappointed with this recipe. This is my second time making it and folks think it came from the bakery. I think the lemon oil is a must have. It's another KAF keeper! Delicious :)
Just trying to find out if the "batter" is supposed to be extremely stiff. I found it very stiff and difficult to work with although it tastes very good.It sounds like you might be scooping your flour directly from the bag, causing it to compact in the cup. While the batter should be thick, it should still be pourable and easy to work with. To ensure you're using the right amount of flour, try measuring your flour by weight using a scale, or fluffing and sprinkling the flour gently into your measuring cup one spoonful at a time before leveling off with a knife. This will help you measure light cups of flour that weigh about 4 1/4 ounces per cup. This should help! Kye@KAF
This has now become my go to recipe for any needed coffeecake. Moist, light and wonderful flavor!! Love it!
Love it! Used lemon bits & zest instead of candied lemon peel. Following the recommendation from another poster, I did toss blueberries in flour before folding into batter. It came out super moist & delicious!
Recipe is wonderful! Cake was delicious and moist and the strudel to die for. The only reason it does not have 5 stars are the ingredients, specifically the candied lemon peel and oil. These are things most people do not have on hand in the kitchen. I used lemon zest and a bit of juice. Also I did not have sour cream so I substituted Greek yogurt. Go ahead and make this even if you don't have some of the ingredients on hand, improvise!!
If there's coffeecake in heaven, this is what it tastes like.
I love how quickly it all comes together. And it is so tasty. (I only used 1/2 the sugar recommended for the batter) My family really enjoyed it and there might not be enough left to take to work tomorrow.
I bake this every year at blueberry time. When I start seeing boxes of blueberries, my mouth waters with the taste of lemon. The combo of the two is wonderful. You can't go wrong with this recipe. Each time I bake it, it turns out different -- BUT ALWAYS GREAT!! This recipe is a keeper. Everyone LOVES IT! It's a summertime tradition. Try it! : )
