Blueberry Coffee Cake With Lemon Glaze Recipes

GLAZED LEMON BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 325 degrees with rack in center of oven. Generously spray a nonstick 10-inch (14-cup) Bundt pan with nonstick cooking spray; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition, and scraping down sides of bowl. Stir in lemon zest and juice.
• Whisk together 3 cups flour, baking soda, and salt in a medium bowl. Add flour mixture to the butter mixture in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Toss blueberries with remaining tablespoon flour to coat. Gently fold blueberries into batter.
• Transfer batter to prepared pan, smoothing top with a rubber spatula. Bake until a tester or wooden skewer inserted into the center comes out clean, and the cake has begun to pull away from the sides of the pan, about 1 1/4 hours. Transfer pan to a wire rack to cool for 45 minutes.
• Meanwhile, prepare glaze. In a small bowl, whisk together sugar, lemon juice, and zest until smooth; set aside.
• Invert the cake onto a rack. Prick the surface all over with a wooden skewer. Brush the glaze over the surface of the cake and let cool completely. Store wrapped well in plastic wrap for up to 2 days at room temperature.

LEMON BLUEBERRY COFFEE CAKE

Steps:

• In a bowl, combine the egg, sugar, lemon zest and milk; mix well. Stir in the biscuit mix just until moistened. Fold in blueberries. Pour into a greased 9-in. round baking pan., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. cool for 10 minutes before removing from pan to a wire rack. , Combine the confectioners' sugar and lemon juice until smooth; drizzle over warm cake. Cut into wedges.

GLAZED BLUEBERRY LEMON COFFEE CAKE

Steps:

• preheat oven to 180c fan (355f)
• grease and line an 11 x 21 cm loaf tin (4 x 8 1/2 inch)
• place the butter, sugar, lemon zest, 1 tablespoon of the lemon juice, and vanilla in a bowl.
• use an electric hand mixer or mixmaster beat on high speed for 3-4 minutes until light and creamy, then lower the speed to medium
• add eggs in small additions, scraping down the sides of the bowl frequently
• Note: the mixture may split a little, but don't worry it'll come back together
• toss 150 gm / 5 /1/4 oz of blueberries with the reserved tablespoon of flour and set them aside - see note
• mix the remaining flour, salt, and almonds in three additions to the creamed mixture
• finally, fold in the floured blueberries along with the tossing flour (the last 50 gm / 1 3/4 oz of blueberries gets added later) - see notes
• spoon into the loaf tin and spread until evenly distributed
• tap loaf tin 3 or 4 times on the kitchen bench (this is to level the mixture and get rid of any air pockets)
• bake cake for 15 minutes then remove the tin from the oven and sprinkle the reserved 50 gm / 1 3/4 oz of the blueberries evenly over the top of the cake - see note
• return cake to oven for another 15 minutes then remove from oven and cover loosely with tin foil then return to the oven for a further 25-30 minutes
• test by inserting a skewer into the middle: it's ready if it comes out clean ( our cake was ready at the 25 minute mark )
• remove foil and allow to cool for 10 minutes then remove cake from the tin and place on a wire rack to cool completely
• using a spoon drizzle the glaze over the cake - tilt the rack to allow glaze to drizzle down the sides of the cake (see video)
• store in an airtight container at room temperature for 3 days
• enjoy!
• put the sifted icing sugar in a bowl and add the remaining 1 tablespoon of lemon juice then whisk till smooth - see note below

BLUEBERRY COFFEE CAKE WITH VANILLA GLAZE

Steps:

• Grease and lightly flour a 10-inch tube pan.
• In a bowl, sift together the flour, baking powder, and salt; set aside.
• In a large mixing bowl, beat together the oil, sugar, and eggs, using an electric mixer on medium speed, for about 3 minutes or until light and thick.
• Add the dry ingredients in three parts, alternating with the milk and vanilla, beating after each addition until smooth.
• Fold in the blueberries.
• Pour batter into the prepared tube pan.
• Bake in a 325 degree oven for 60-70 minutes or until pick comes out clean.
• Let cake cool in the pan for 1 hour.
• Remove from the pan and cool completely on a wire rack.
• To make the glaze: In the top of a double boiler, over barely simmering water, combine the sugar, cream, and vanilla.
• Stir mixture for about 2 minutes or until well blended.
• Pour into a glass measuring cup and cover until ready to use.
• When the cake is completely cooled--drizzle glaze over cake.
• Let glaze set for 1 hour before slicing and serving the cake.