Saturday, 17 August 2013

Lemon Blueberry Coffee Cake

Recipe from Bakingdom

Lemon Blueberry Coffee Cake

For the streusel
100g (½ cup) granulated sugar
52g (1/3 cup) plain flour
1tbsp lemon zest, finely grated
3tbsp cold unsalted butter, cut into ½ inch cubes
For the cake
250g (1 ½ cups) blueberries
2tbsp plain flour

390g (2 ½ cups) plain flour
300g (1 ½ cups) granulated sugar
1 ½ tsp baking powder
1 tsp bicarbonate of soda
¾ tsp salt
170g (¾ cup) unsalted butter
360ml (1 ½ cups) sour cream
3 eggs
1 ½ tsp vanilla extract
1tbsp lemon zest, finely grated

1. For the streusel, stir together the sugar, flour and lemon zest. Mix in the butter by rubbing the pieces into the dry ingredients. Cover and freeze.

2. Preheat the oven to 180C/350F/mark 4 and butter and flour a 10 inch spring form pan.

3. For the cake, toss the blueberries in the 2tbsp flour and set aside.

4. Sift the flour into a large mixing bowl and add the sugar, baking powder, bicarbonate of soda and salt. Gradually beat in the butter, followed by half the sour cream. Once incorporated, beat in the remaining sour cream eggs, vanilla and lemon zest. Gently fold through the blueberries.

5. Pour the batter into the prepared pan and sprinkle the chilled streusel over the top. Bake for 30-35 minutes or until a toothpick inserted into the centre of the cake comes away clean.

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