Blueberry Lemon Coffeecake

My little blog is just about 18 months old and in that time I’ve made lots and lots and lots of recipes.  Most of them get posted here since I like to share… and most of them get taken to work since, well, I like to share :)  What can I say – feeding people and knowing I personally made what they’re enjoying just makes me feel good.  There are certain books and a short-list of websites I tend to gravitate toward when I’m looking to make something in particular.  But there’s one specific website that stands head and shoulders above the rest when it comes to generating rave reviews of what I’ve made.  In fact, the feedback I got when making this Blueberry Lemon Coffee cake was better than I ever imagined… nearly every comment fell along the lines of “this is simply perfect”.

King Arthur Flour has been around since 1790 and is American’s oldest flour company.  Yes, that’s not a typo… seventeen-hundred-ninety! They’ve published four award-winning cookbooks and publish an award-winning bi-monthly baking newsletter.  They have a Baker’s Hotline which is open 7 days a week and I can personally vouch for how helpful it is.  I’ve called them more than once and they’ve gotten me out of more than one confusing/potentially disastrous situation. They’ve talked with me as if my call was truly valuable and they were genuinely interested in helping.  They’ve also consistently provided the best recipes I’ve ever made!

This Blueberry Lemon Coffeecake is just another in the list of home-run recipes I’ve made from the King Arthur Flour blog, Baker’s Banter.  If you’ve never visited… you must.  If you don’t subscribe… you should!!    Remember this chocolate zucchini cake that got so many raves and so many of you made and so many of you emailed me about?  Yup… King Arthur Flour recipe :)  If that doesn’t convince you, I don’t know what would :) If I had to describe KAF in only two words, those two words would be THEY ROCK!!!

The other night I wanted to make something tasty, but simple, for my coworkers.  I turned to KAF and found this recipe for Blueberry Lemon Coffeecake.  As written, the recipe calls for candied lemon peel (which I didn’t have) but in reading thru the blog I discovered it could be substituted with freshly grated lemon zest (which I did have!!).  This coffeecake came together very quickly… very easily and was very very very tasty.  My coworkers devoured it and responded with enormous praise.  They absolutely loved this and most every one of them said it was “amazing”, “great”, “terrific”, “perfect”.

I couldn’t agree more :)

Don’t forget to enter my giveaway for a copy of the David Lebovitz book The Perfect Scoop… you can’t win if you don’t enter… so… whatcha waitin on…? Go enter!!!

Blueberry Lemon Coffeecake

Recipe courtesy of King Arthur Flour


Streusel topping
1/2 cup granulated sugar
1 cup King Arthur Unbleached All-Purpose Flour
pinch of salt
1/2 cup candied lemon peel (I used 2 tablespoons of freshly grated lemon zest)
6 tablespoons butter, softened
3-4 drops lemon oil or 1/8 teaspoon lemon extract (I used 1/4 tsp lemon extract)

8 tablespoons butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 cup sour cream, room temperature
1 teaspoon vanilla extract
2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh or frozen blueberries, well drained

Preheat your oven to 350°F . Lightly grease a 9″ x 13″ baking pan or two 8″ x 2″ round pans.

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.

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.

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.

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.

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.

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.

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16 Responses to "Blueberry Lemon Coffeecake"

  1. snacksgiving says:

    I like the use of the candied lemon peel..I should try it out while berries are still in season..this looks like a wonderful coffeecake!

  2. Deanna says:

    Hail to Baker’s Banter and KAF! The coffeecake looks delish~!

  3. BethieofVA says:

    Yum, yum, yum….

  4. Starangel says:

    This looks so yummy!

  5. Jamie says:

    This looks absolutely fabulous!!! YUM!!!!!!!

  6. Suzette says:

    I know what you mean about sharing. I’ve started having M-m-m-m-Mondays. I bake on the weekend and take it into work to share. We’re a 2-person family, and my daughter is always low-carbing. Sooooo…. Tomorrow I’m taking in mini tarts made with the TWD Ginger Lime Pie recipe. They are to die for! I took three in today (Sunday) for some folks who don’t work Mondays. My daughter had a fit! “You’re spoiling those people! They’re going to EXPECT it!” I don’t care…seeing the smiles on their faces totally makes my day!

    And, oh yeah….the Blueberry Lemon Coffeecake is going on my “must try” list. It’s got two of my favorite things…so what’s not to love?

  7. jacquie says:

    yes KAF does rock. i especially like their whole grain cookbook. every little bit helps in terms of healthier diet – even if it just a bit healthier cookie :)

  8. Monica H says:

    I love KAF too and their blog! They always have such wonderful recipes. THis looks delicious!

  9. MaryJane says:

    Thanks so much for trying this recipe, and for sharing it with others. It was a bit hit here @ KAF too, and at home. True to the blog, I didn’t get any blueberries of my own this year (dratted weather) but this recipe makes frozen blueberries really sing.

    The lemon curd cake looks fantastic! Now, to find the time!

    Happy Baking,

    MaryJane @ King Arthur Flour

    • Em says:

      You folks over at KAF are just remarkable and it’s always such a pleasure making your recipes :) The Baker’s Banter is a tremendous resource for so many of us.

      Thanks so much for stopping by!

  10. Krystle says:

    This looks great and I think I need a piece right now! I am going over now to look at the site, thanks for sharing!

  11. Eliana says:

    This cake looks awesome. I wish I had some for my afternoon tea today.

  12. ingrid says:

    I’ve got some blackberries and know they taste pair well with lemon so this looks like the recipe to try! Thanks for sharing the info on KAF. I knew about KAF but have never used it, visited their blog, or used their hotline. I’m gonna have their number on speed dial!

  13. Tracey says:

    I’m a big fan of KAF’s recipes too but I have so many things on my to-bake list that I haven’t made too many of them yet. I think I may try this cake with some Greek yogurt substituting for the sour cream. Thanks for sharing another successful recipe from KAF!

  14. Melissa says:

    OMG, this cake is heavenly. I made it yesterday (I cut the recipe in half) and it was gone within 1 hr. I’m making another one tonite, cause I only got to eat a small piece.
    Thanks so much for posting this.

  15. April says:

    Just wondering how many servings in one cake? For a sunday school class of around 25, I should probably make 2 cakes? Looks delicious, by the way.

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