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 May 5
Survey your garden after the May 4 rainstorm. Heavy rain and gusty winds can break the neck of large flowers such as roses. Also:
* Keep an eye on new transplants or seedlings; they could take a pounding from the rain.
* Watch out for powdery mildew. Warmth following moist conditions can cause this fungal disease to “bloom,” too. If you see a leaf that looks like it’s dusted with powdered sugar, snip it off.
* After the storm, start setting out tomato transplants, but wait on the peppers and eggplants (they want warmer nights). Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.
* Trim dead flowers but not leaves from spring-flowering bulbs such as daffodils and tulips. Those leaves gather energy to create next year's flowers. Also, give the bulbs a fertilizer boost after bloom.
* Pinch chrysanthemums back to 12 inches for fall flowers. Cut old stems to the ground.
* Mulch around plants to conserve moisture and control weeds.
* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, pumpkins, radishes and squash.
* Plant onion sets.
* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias. Transplant petunias, zinnias, geraniums and other summer bloomers.
* Plant perennials and dahlia tubers for summer bloom.
* Don’t wait; plant summer bulbs, such as gladiolus and tuberous begonias.
* Harvest cabbage, lettuce, peas and green onions.