Lemon Berry Coffee Cake

Yes, another lemon berry recipe. I have been in a lemon and berry kind of mood today!! This is a great recipe and very easy to make. 

Recently I went to Starbucks and seen they had a new coffee cake.  I love coffee cake, and I like to try new things, so I gave it a try. It was pretty SO good! I could eat one everyday! However, I don't like spending $3 a slice.....

So, of course, I got home and started searching for a recipe. I found this recipe for a lemon blueberry coffee cake from the king arthur flour website. It was almost what I was looking for, so I tweaked it a little and the end result was amazing!! Very yummy! I think I could eat the whole thing by myself!

Since starbucks serves their coffee cakes cold(because they come frozen) I'm going to try  freezing a slice tonight and then setting it out to thaw in the morning and see how it tastes. I'm so excited about this recipe and it will save me a bunch of money(sorry

Starbucks). So here is the recipe, enjoy!

Ingredients:

For the lemon streusel-

1/2 cup granulated sugar

1 cup Unbleached All-Purpose Flour

pinch of salt

1/2 cup candied lemon peel (I used the zest of 2 lemons)

6 tablespoons butter, softened

3-4 drops lemon oil, or 1/8 teaspoon lemon extract(I didn't have either of these so I

used a little squeeze of fresh lemon juice)

For the cake-

8 tablespoons butter, softened

1 cup granulated sugar

2 large eggs, room temperature

1 cup sour cream, room temperature (I used non-fat, plain Greek yogurt)

1 teaspoon vanilla extract

2 cups Unbleached All-Purpose Flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups fresh or frozen berries. I used a frozen raspberry,blueberry,and blackberry mix.

Directions:

1) Preheat your oven to 350°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(or yogurt) 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) 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.

Yield: one 9" x 13" coffeecake, or two 8" round coffeecakes


Let me know how it turns out for you! :)