Glazed Lemon Blueberry Coffee Cake Recipe 445

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.

BLUEBERRY COFFEE CAKE WITH LEMON GLAZE

Steps:

• Set an oven rack at the lowest level of the oven. Preheat the oven to 350°F (180°C). Spray or coat the inside of a 10- to 12-cup Bundt pan with oil and dust with flour.
• In a large, deep bowl, use your fingers to rub the granulated sugar and lemon zest together until thoroughly combined. Whisk in the brown sugar.
• Add the butter and use an electric hand mixer to beat until light in color and fluffy, 3 to 4 minutes. Beat in the eggs one at time, beating after each addition until incorporated. Mix in the vanilla.
• In a small bowl, whisk together the flour, baking powder, and salt until thoroughly combined, at least 30 seconds.
• Add the flour mixture to the butter mixture in thirds, alternating with half the sour cream, beating until combined and scraping the bottom of the bowl between each addition. Gently fold in the blueberries.
• Spread the batter in the prepared pan. Tap the pan on the counter once or twice to remove any air bubbles. Move the pan to a baking sheet and place in the oven.
• Bake until the cake is golden brown on top, begins to pull away a bit from the sides of the pan, and a toothpick inserted in the center comes out clean (avoiding a blueberry), 60 to 70 minutes. Let cool on a wire rack for 1 hour.
• Invert the cake out of the pan and onto the rack to finish cooling for at least 1 hour more. The cake can be frozen and glazed after thawing. To freeze the cake, wrap the unglazed cake well and store in the freezer for up to 3 months. Glaze at serving time.
• In a medium bowl, stir together the confectioners' sugar and lemon juice. If the glaze is too thick, add a little water until the desired consistency is achieved. Alternatively, if the glaze is too thin, add a little more confectioners' sugar.
• Place some paper towel or a baking sheet under the cake to catch any drips. Drizzle the glaze over the cooled cake, move to a serving platter, slice, and enjoy.

GLAZED LEMON BLUEBERRY COFFEE CAKE RECIPE - (4.4/5)

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.