Lemon Blueberry Coffee Cake

• Vegetarian

• Produce

  • 8 oz Blueberries tossed, fresh
  • 2 tsp Lemon, fresh zest

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/2 tsp Baking powder
  • 3 tbsp Brown sugar, packed
  • 1/4 tsp Cinnamon, ground
  • 1 3/4 cup Flour
  • 1 1/8 cup Granulated sugar
  • 2 tsp Lemon extract
  • 1 pinch Salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 2 tbsp Oil

• Dairy

  • 1 stick Butter, unsalted
  • 4 tbsp Butter, unsalted
  • 1/2 cup Sour cream

Found on grandbaby-cakes.com

Description

Ingredients

• 1 stick unsalted butter, room temperature
• 2 tablespoons oil
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 cup all-purpose flour
• 2 teaspoons fresh lemon zest
• 1/2 cup sour cream
• 1/2 teaspoon baking powder
• 1 teaspoon pure vanilla extract
• 2 teaspoons lemon extract
• 8 ounces fresh blueberries tossed in 1 tablespoon flour
• 2 tablespoons granulated sugar
• 3 tablespoons packed brown sugar
• 1/4 teaspoon ground cinnamon
• pinch of salt
• 3/4 cup all-purpose flour
• 4 tablespoons unsalted butter melted
• 1 stick unsalted butter, room temperature
• 2 tablespoons oil
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 cup all-purpose flour
• 2 teaspoons fresh lemon zest
• ½ cup sour cream
• ½ teaspoon baking powder
• 1 teaspoon pure vanilla extract
• 2 teaspoons lemon extract
• 8 ounces fresh blueberries tossed in 1 tablespoon flour
• 2 tablespoons granulated sugar
• 3 tablespoons packed brown sugar
• ¼ teaspoon ground cinnamon
• pinch of salt
• ¾ cup all-purpose flour
• 4 tablespoons unsalted butter melted

Directions

• Preheat oven to 350 degrees.
• In the bowl of your mixer, add butter, oil and granulated sugar and mix on high until light and fluffy (about 5-7 minutes).
• Next lower speed of mixer to medium and add in one egg at a time mixing after each addition.
• Slow mixer down again to slowest speed and alternate flour and lemon zest with sour cream until all ingredients are added and batter is smooth.
• Add in baking powder, vanilla extract, lemon extract and turn off mixer.
• Lastly using a spatula, carefully fold in flour tossed blueberries without breaking them in the batter.
• Pour the batter in a non-stick sprayed loaf pan and spread evenly.
• Add granulated sugar, brown sugar, cinnamon, salt and flour to a bowl and pour melted butter over it. Whisk together until crumbs form.
• Sprinkle crumble topping over the top of cake batter.
• Bake cake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
• Remove cake from oven and cool for 10 minutes then remove cake from loaf pan to cool completely.
• Preheat oven to 350 degrees.
• In the bowl of your mixer, add butter, oil and granulated sugar and mix on high until light and fluffy (about 5-7 minutes).
• Next lower speed of mixer to medium and add in one egg at a time mixing after each addition.
• Slow mixer down again to slowest speed and alternate flour and lemon zest with sour cream until all ingredients are added and batter is smooth.
• Add in baking powder, vanilla extract, lemon extract and turn off mixer.
• Lastly using a spatula, carefully fold in flour tossed blueberries without breaking them in the batter.
• Pour the batter in a non-stick sprayed loaf pan and spread evenly.
• Add granulated sugar, brown sugar, cinnamon, salt and flour to a bowl and pour melted butter over it. Whisk together until crumbs form.
• Sprinkle crumble topping over the top of cake batter.
• Bake cake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
• Remove cake from oven and cool for 10 minutes then remove cake from loaf pan to cool completely.