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Love blueberry muffins? This coffee cake is for you

Recipe: Blueberry-lemon coffee cake with streusel topping

Blueberry-lemon coffee cake is packed with juicy blueberries and zippy lemon flavor.

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.

baked-blueberry-coffee-cake.jpg
Fresh the oven, the streusel topping on the baked blueberry-lemon coffee cake will be golden brown.

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Garden Checklist for week of Feb. 2

During this stormy week, let the rain soak in while making plans for all the things you’re going to plant soon:

* During rainy weather, turn off the sprinklers. After a good soaking from winter storms, lawns can go at least a week without sprinklers, according to irrigation experts. For an average California home, that week off from watering can save 800 gallons.

* February serves as a wake-up call to gardeners. This month, you can transplant or direct-seed several flowers, including snapdragon, candytuft, lilies, astilbe, larkspur, Shasta and painted daisies, stocks, bleeding heart and coral bells.

* In the vegetable garden, plant Jerusalem artichoke tubers, and strawberry and rhubarb roots.

* Transplant cabbage and its close cousins – broccoli, kale and Brussels sprouts – as well as lettuce (both loose leaf and head).

* Indoors, start peppers, tomatoes and eggplant from seed.

* Plant artichokes, asparagus and horseradish from root divisions.

* Plant potatoes from tubers and onions from sets (small bulbs). The onions will sprout quickly and can be used as green onions in March.

* From seed, plant beets, chard, lettuce, mustard, peas, radishes and turnips.

* Annuals are showing up in nurseries, but wait until the weather warms up a bit before planting. Instead, set out flowering perennials such as columbine and delphinium.

* Plant summer-flowering bulbs including cannas, calla lilies and gladiolus.

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