Thursday, May 27, 2010

Blueberry Lemon Coffee Cake

I always try to keep a bag of blueberries in my freezer, they are perfect for making muffins, quick breads and even coffee cake. I made this for a weekend breakfast and it was super easy and yummy. Little Foodie loved the crunchy topping! Enjoy!!

1 1/2 cups whole wheat flour
1 1/2 teaspoons double-acting baking powder
1 cup vanilla yogurt or sour cream
1 teaspoon baking soda
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
Zest and juice of one lemon
1 1/2 cups fresh or frozen blue berries

1/4 cup (1/2 a stick) butter melted
1/2 cup all-purpose flour
1/4 cup sugar

Butter a 9X13 pan. Preheat oven to 350. In a bowl whisk together the flour, the baking powder, and a pinch of salt and in another bowl stir together the sour cream and the baking soda.

In a large bowl cream together the butter and 1 cup of the granulated sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla and lemon zest. Stir in the flour mixture alternately with the sour cream mixture and stir the batter until it is combined well.

Pour the batter into a buttered 9 X 13 cake pan. Sprinkle blackberries evenly on top.

In a small bowl stir together melted butter, flour and sugar until it is sort of dough like and stuck together. Crumble topping mixture all over cake .

Bake the cake in the middle of a preheated 350°F. oven for 35 to 45 minutes, or until a tester comes out clean. Transfer it to a rack, and let it cool. Serve warm or room temperature

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