Bellflower Blends Blueberry Coffee Cake
This tender blueberry coffee cake can be topped with a the simple use of Bellflower Blend Lucious Lemon Sugar or optionally topped with a crunchy streusel flavored with both Bellflower Blend Viva Vanilla Sugar and Sunny Citrus & Spice Sugar.
INSTRUCTIONS
Make the streusel topping: Combine the brown sugar, flour, both Bellflower Blend sugars, and salt in a small bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until it reaches a crumbly state. Refrigerate until ready to use.
Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 9-inch square pan with butter or nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer, beat the butter and Bellflower Blend Outrageous Orange Sugar (or LOL! Sugar) until creamy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and lemon zest.
Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix.
Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester comes out clean. Let cool in the pan on a rack for about 20 minutes, then serve right from the pan.
OR, for a simpler cake and topping: Just make the cake as instructed above, and instead of a streusel topping, simply sprinkle evenly over the top of the batter: 1 Tablespoon of Viva Vanilla Sugar and 1 Tablespoon of Sunny Citrus & Spice Sugar. Bake for 38-45 minutes.
This cake is best served on the day it is made. Great for a breakfast or brunch treat, and perfect for after-school or afternoon tea. Leftovers will keep well for a few days wrapped in foil and stored at room temperature.
Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.
Sugars Used In Recipe
Servings: 12 to 16
Prep Time: 30 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour 10 Minutes
INGREDIENTS
FOR THE STREUSEL TOPPING (If you choose to top your cake with crunch. For another topping option, see near the end of the recipe below.)
6 tablespoons packed light brown sugar
½ cup all-purpose flour, spooned into measuring cup and leveled-off
1 teaspoon Bellflower Blend Viva Vanilla Sugar
1 teaspoon Bellflower Blend Sunny Citrus & Spice Sugar.
¼ teaspoon salt
4 tablespoons unsalted butter, cold, cut into ½-inch chunks
FOR THE CAKE
2 cups all-purpose flour, spooned into measuring cup and leveled-off
2 teaspoons baking powder
½ teaspoon salt
1 stick (½ cup) unsalted butter, softened
¾ cup Bellflower Blend Lucious Lemon Sugar Blend
2 large eggs
1½ teaspoons vanilla extract
1 teaspoon packed lemon zest, from 1 lemon
½ cup whole milk
2 cups fresh blueberries (frozen may be used but do not defrost)