Recipe: Blueberry-lemon coffee cake with streusel topping
Blueberry-lemon coffee cake is packed with juicy blueberries and zippy lemon flavor. Debbie Arrington
Here’s a flavorful coffee cake for folks who love blueberry muffins. The lemony batter is packed with big juicy blueberries. Greek yogurt helps keep the cake moist. It’s all topped with crunchy almond streusel crumb topping.
Blueberry-lemon coffee cake with streusel topping
Makes 9 servings
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup (1 stick) butter or margarine, softened
1 cup sugar
2 eggs
½ cup lemon or plain Greek yogurt
1 tablespoon lemon zest
1 teaspoon vanilla extract
2 cups fresh blueberries
For topping:
½ cup brown sugar
½ cup all-purpose flour
4 tablespoons butter or margarine, cold
¼ cup almonds, chopped
Instructions:
Preheat oven to 375 degrees F. Grease or butter an 8-inch square baking dish; set aside.
In a medium bowl, sift together 2 cups flour, baking powder and salt; set aside.
In a large bowl with an electric mixer, cream together ½ cup softened butter or margarine with sugar. Add eggs one at a time, mixing until smooth. Blend in yogurt and lemon zest. Add vanilla.
Add flour mixture, a little at a time, mixing until smooth. Batter will be thick.
With a wooden spoon, gently fold blueberries into the batter. Spoon the batter into the prepared pan.
Prepare streusel topping. In a medium bowl, mix together ½ cup flour and brown sugar. Cut cold butter into several small chunks and add to flour-brown sugar mixture. With a pastry blender or fork, cut butter into flour mixture until crumbly. Add chopped almonds.
Spread streusel mixture over the top of the coffee cake batter. Bake in center of preheated 375-degree oven until top is golden and a toothpick inserted near the center comes out clean, about 55 to 60 minutes.
Remove from oven and let rest 15 minutes before slicing. Serve warm or at room temperature.
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Garden Checklist for week of March 2
Between raindrops, get outside and do some work. Your plants have been busy growing!
* Pull weeds now! Don’t let them get started. Take a hoe and whack them as soon as they sprout.
* Start preparing vegetable beds. Spade in compost and other amendments.
* Prune and fertilize spring-flowering shrubs after bloom.
* Feed camellias at the end of their bloom cycle. Pick up browned and fallen flowers to help corral blossom blight.
* Feed citrus trees, which are now in bloom and setting fruit. To prevent sunburn and borer problems on young trees, paint the exposed portion of the trunk with diluted white latex (water-based) interior paint. Dilute the paint with an equal amount of cold water before application.
* Feed roses with a balanced fertilizer (such as 10-10-10, the ratio of nitrogen, phosphorus and potassium available in that product).
* Prune and fertilize spring-flowering shrubs and trees after they bloom. Try using well-composted manure, spread 1-inch thick under the tree. This serves as both fertilizer and mulch, retaining moisture while cutting down on weeds.
* Cut back and fertilize perennial herbs to encourage new growth.
* In the vegetable garden, transplant lettuce and cole family plants, such as cabbage, broccoli, collards and kale.
* Seed chard and beets directly into the ground. (Tip: Soaking beet seeds in warm water a day ahead of planting helps with germination.)
* Before the mercury starts inching upward, this is your last chance to plant such annuals as pansies, violas and primroses.
* Plant summer bulbs, including gladiolus, tuberous begonias and callas. Also plant dahlia tubers.
* Shop for perennials. Many varieties are available in local nurseries and at plant events. They can be transplanted now while the weather remains relatively cool.
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