Blueberry Coffeecake with Lemon Streusel
"A tender coffeecake, loaded with blueberries, and topped with a unique white streusel studded with tangy pieces of candied lemon peel. Lemon oil is added for extra punch, a perfect counterpoint to the sweet berries...."
INGREDIENTS
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1 1/2 cup granulated sugar
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1 1 cup King Arthur Unbleached All-Purpose Flour
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1 pinch of salt
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1 1/2 cup candied lemon peel
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1 6 tablespoons butter, softened
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1 3-4 drops lemon oil, or 1/8 teaspoon lemon extract
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1 8 tablespoons butter, softened
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1 1 cup granulated sugar
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1 2 large eggs, room temperature
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1 1 cup sour cream, room temperature
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1 1 teaspoon vanilla extract
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1 2 cups King Arthur Unbleached All-Purpose Flour
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1 1 teaspoon baking powder
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1 1/2 teaspoon baking soda
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1 1/2 teaspoon salt
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1 2 cups fresh or frozen blueberries, well drained
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1 1/2 cup granulated sugar
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1 1 cup King Arthur Unbleached All-Purpose Flour
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1 pinch of salt
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1 1/2 cup candied lemon peel
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1 6 tablespoons butter, softened
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1 3-4 drops lemon oil, or 1/8 teaspoon lemon extract
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1 8 tablespoons butter, softened
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1 1 cup granulated sugar
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1 2 large eggs, room temperature
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1 1 cup sour cream, room temperature
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1 1 teaspoon vanilla extract
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1 2 cups King Arthur Unbleached All-Purpose Flour
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1 1 teaspoon baking powder
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1 1/2 teaspoon baking soda
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1 1/2 teaspoon salt
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1 2 cups fresh or frozen blueberries, well drained
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