Blueberry Coffee Cake With Lemon Struesel

So next on the agenda for my lemon excess was a new recipe from KAF, always a good source of tasty recipes, Blueberry Coffee Cake with Lemon Struesel.  It got very good reviews and once made was very good.  It made two cakes, so I was able to send one to the bake sale mentioned in the last post.  B & I each had a small piece and the rest went to work for sharing.  The only thing I would do differently would be to coat the blueberries with flour before folding them into the batter since they slightly drifted to the bottom of the cake.  I did substitute 2 tablespoons of lemon peel for the candied peel.

 

Blueberry Coffee Cake with Lemon Struesel

Lemon Studded Streusel:

3 1/2 ounces granulated sugar

4 1/4 ounces unbleached all purpose flour

pinch of salt

3 ounces candied lemon peel

3 ounces butter, softened

3-4 drops lemon oil, or 1/8 teaspoon lemon extract

Cake:

4 ounces butter, softened

7 ounces granulated sugar

2 large eggs, room temperature

8 ounces sour cream, room temperature

1 teaspoon vanilla extract

8 1/2 ounces unbleached all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

10 ounces fresh or frozen blueberries, well drained

Directions:

1) Preheat your oven to 350 degrees 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 overbeating 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