Blueberry Lemon Coffee Cake

When I think of the most memorable things my mom has baked over the years, this one lands solidly in the top 5. And the term "coffee cake" be damned, she made it most recently to top off my sister's 33rd birthday dinner. It's pretty and tastes amazing so what else is there?

The addition of a little nutmeg adds a little somthing extra to the common paring of blueberry and lemon. If you hate nutmeg, the cake will still be great without it. If you are nutmeg indifferent, I'd encourage you to give it a try. And I'm including a picture here of what my batter looks like after spreading it up the sides of the pan a bit....for all you visual people out there. The batter is thick, and I find an offset spatula to be the best tool for the job. Just be patient and work it out to the sides a little at a time.

 

Wanting to give credit where credit is due, I just texted my mom to find out where this gem originally came from. My mom has a master's degree in library science, and for that reason I have pretty specific information to include. Thank goodness.

Blueberry Lemon Coffee Cake

Author: Erin (adapted from Chicago Tribune 2/90)

Prep time: 15 mins

Cook time: 45 mins

Total time: 1 hour

Serves: 8

Ingredients

• Cake


• 2/3 c. sugar


• 2 t. lemon zest


• 1 1/2 c. flour


• 1/2 t. baking soda


• 1/2 c. sour cream


• 1/2 c. butter, softened


• 1 egg


• 2 T. poppy seeds


• 1/4 t. salt


• Filling


• 1/4 c. sugar


• 1/4 t. nutmeg


• 1 T. flour


• 2 c. fresh or frozen blueberries, thawed and drained


• Glaze


• 1/3 c. powdered sugar


• 1-2 t. milk

Instructions

1. Preheat oven to 350.


2. Grease and flour the bottom and sides of a 9" spring form pan.


3. Beat 2/3 cup of sugar and softened butter in a mixer until light and fluffy.


4. Add lemon zest and egg, beat 2 minutes at medium speed.


5. Whisk together flour, poppy seeds, baking soda, and salt in a separate bowl.


6. Add 1/3 of dry ingredients to butter mixture, followed by 1/2 of sour cream, alternating until all are just combined.


7. Spread butter over bottom and 1" up sides of pan, making sure batter on sides is 1/4" thick.


8. For filling, combine all ingredients, then spoon over batter.


9. Bake in preheated oven for 40-45 minutes or until crust is golden brown. Cool slightly and remove side of pan.


10. For glaze, combine ingredients, then drizzle over top of cake.

Notes

The original recipe says to bake this cake for 45-55 minutes. I have found that to be way too long especially using a dark, non-stick pan. Closer to 40 minutes is right for my pan and oven combination. Definitely start checking at 40 minutes but yours might need a bit more time with a lighter pan.

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