We didn’t want to make too big of a deal about National Coffee Cake Day earlier this month. We always feel kind of bad that every day isn’t National Coffee Cake Day around here. We like the idea of being able to relax at the kitchen table late in the morning and maybe have a neighbor over and dish while we enjoy a leisurely time together. Moms used to do that all the time. We have it on good authority from old television shows. [image via flickr]
Anyway, we still fooled around in the kitchen, and think we found something really special with this Blueberry Lemon Coffee Cake. Now we’re just trying to figure out when you’re supposed to enjoy it. It’s really good, but we hate the idea of enjoying coffee cake on the run, or as a dessert. Consider this our gift to moms whose lives are more fortunate than our own…
Ingredients
1 1/2 cups all purpose flour
1/2 tsp. baking soda
1 tsp. baking powder
3/4 cup granulated sugar
1/4 tsp. salt
1/2 cup butter or margarine, room temperature
1 tsp. pure vanilla
1 egg
1/2 cup vanilla or lemon yogurt
1/2 tsp. grated lemon peel
1 cup fresh blueberries
Topping
1/2 cup confectioner’s sugar
2 tsp. butter, room temperature
1 tbsp. lemon juice
drop of lemon or vanilla extract (optional)
Directions
Preheat the oven to 350°F. Spray the bottom of 9-inch spring form pan with non-stick spray.
In a medium bowl, combine baking soda, flour, baking powder and salt.
In a separate larger bowl, beat sugar and butter until light and fluffy. Add egg. Stir in yogurt, vanilla and lemon peel. Stir in flour only until blended.
Remove 1 cup of the batter and set aside. Use a spatula to spread remaining batter evenly in prepared pan.
Gently stir blueberries into the 1 cup of batter. Spread this as a top layer over the batter in the pan.
Bake for 40 minutes or until the center of cake springs back when lightly touched and the cake is golden brown. Do not open oven until at least 35 minutes have passed.
Allow the cake to cool on a wire rack for 5 minutes. With a blunt knife, run it along the edges of pan to free cake; remove from pan and allow the cake to cool completely.
For the glaze, combine lemon juice, confectioner’s sugar and soften butter (a drop of lemon or vanilla extract may be added for extra flavor). Drizzle over the cooled cake.
Coffee cake has evolved from a variety of different kinds of cakes. Coffee cake does not actually contain coffee and the term came about when cakes were served as part of a breakfast meal with coffee. The Blueberry Lemon Coffee Cake would make a wonderful treat for showing a gesture of hospitality to your guest to celebrate the day.
