blueberry streusel coffee cake w/ lemon glaze
(2 ratings)
This is without the lemon glaze for my daughter in law who doesn't like lemon. Either way its very good! This coffee cake is so good with the sweetness of the blueberries, the crunch of the streusel and the tang of the lemon glaze.
(2 ratings)
yield
10 serving(s)
prep time
30 Min
cook time
55 Min
Ingredients For blueberry streusel coffee cake w/ lemon glaze
-
1 cbutter, softened
-
1 1/2 csugar
-
2eggs
-
1 csour cream
-
1 tspvanilla extract
-
1 2/3 call purpose flour
-
1 tspbaking soda
-
1/4 tspsalt
-
1 1/2 cfresh blueberries
- STRUSEL FILLING
-
1/2 cbrown sugar
-
1 tspcinnamon
-
1/2 cchopped pecans
- LEMON GLAZE
-
2 cconfectioners' sugar
-
1/2 tsplemon extract
-
3 to 4 Tbspwater
How To Make blueberry streusel coffee cake w/ lemon glaze
-
1Preheat oven to 350'. Grease and flour a 9 inch bundt pan or spray with bakers secret.
-
2In small bowl, stir together brown sugar, cinnamon and pecans. Set aside
-
3In large bowl, cream together the butter and sugar until light and fluffy.
-
4Beat in the eggs, one at a time.
-
5Stir in sour cream and vanilla
-
6Combine flour, baking powder and salt; stir into batterjust until blended. Don't over mix.
-
7Fold in blueberries.
-
8Spoon half of the batter into bundt pan. Sprinkle half of the stresuel over batter. Spoon remaing batter on top . Sprinkle remaining streusel over batter and lighlty pat down.
-
9Bake for 55 to 60 minutes or until knife inserted comes out clean. Cool pan on wire rack.
-
10Invert onto a serving dish
-
11Whisk confectioner sugar, lemon extract and water to glaze consistancy. Drizzle over cake.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT