Blueberry Coffee Cake

INGREDIENTS (Cake)                                                      
2 cups all-purpose flour, divided
2 cups fresh blueberries
1 cup sugar, plus extra for sprinkling on cake
1/2 cup buttermilk
1/2 cup (1 stick) unsalted butter, softened
1 lemon, zested and juiced
1 large egg, room temperature
2 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon kosher salt

STRUESEL

1/2 stick butter, 1/4 cup sugar, 1/4 cup flour

Mix with hands working butter into dry ingredients until consistency of large crumbs.

PREPARATION Preheat oven to 350º F and lightly grease a square baking dish with butter or non-stick spray. In a medium bowl, whisk together 1 3/4 cups flour, baking powder and salt. In a large bowl or mixer, cream together butter and sugar and lemon zest for 3-5 minutes, or until fluffy and lightened in color. Add in egg and vanilla extract and continue to beat until incorporated. Starting with the liquid, take turns adding in buttermilk and flour mixture until everything is just combined. Toss blueberries in remaining 1/4 cup flour until coated, then fold blueberries into batter. Pour batter into greased baking dish, then top with streusel. Place baking dish in oven and bake for 40 minutes, or until toothpick inserted in center comes out clean. Remove dish from oven and let cool before serving.

 

Raspberry Cream Cheese Coffee Cake

So delicious, I can’t stop eating this when I make it!

• Ingredients:

• COFFEE CAKE
• 2-1/2 cups all-purpose flour
• 3/4 cup sugar
• 3/4 cup cold butter, cubed
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup sour cream
• 1 egg
• 1 teaspoon almond extract
• FILLING:
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1/2 cup raspberry jam (quality is crucial here. I use Maury farms)
• TOPPING:
• 1/2 cup sliced almonds

Directions

• In a large bowl, combine flour and sugar; cut in the butter until mixture resembles coarse crumbs; reserve 1 cup crumb mixture.
• To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well. Spread batter over bottom and 2 in. up side of greased and floured 9-in. springform pan. (Batter should be 1/4 in thick on sides.)
• In small bowl, beat the cream cheese, 1/4 cup sugar and egg until smooth. Pour over batter in pan. Carefully spoon jam evenly over cheese filling.
• In a small bowl, combine reserved crumb mixture and almonds; sprinkle over top. Bake at 350° for 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown. Cool 15 minutes. Remove sides of pan. Serve cool.