Monday, July 27, 2009

Blueberry Coffeecake with Lemon Streusel

A tender coffeecake, loaded with blueberries, and topped with a unique white streusel studded with tangy pieces of candied lemon peel. Lemon oil is added for extra punch, a perfect counterpoint to the sweet berries.

Lemon Studded Streusel

1/2 cup granulated sugar
1 cup King Arthur Unbleached All-Purpose Flour
pinch of salt
1/2 cup candied lemon peel
6 tablespoons butter, softened
3-4 drops lemon oil, or 1/8 teaspoon lemon extract
8 tablespoons butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 cup sour cream, room temperature
1 teaspoon vanilla extract
2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh or frozen blueberries, well drained
Lemon Studded Streusel3 1/2 ounces granulated sugar 4 1/4 ounces King Arthur Unbleached All-Purpose Flourpinch of salt3 ounces candied lemon peel3 ounces butter, softened3-4 drops lemon oil, or 1/8 teaspoon lemon extractCake4 ounces butter, softened7 ounces granulated sugar2 large eggs, room temperature8 ounces sour cream, room temperature1 teaspoon vanilla extract8 1/2 ounces King Arthur Unbleached All-Purpose Flour1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt10 ounces fresh or frozen blueberries, well drained
1) Preheat your oven to 350 degrees F . Lightly grease a 9" x 13" baking pan or two 8" x 2" round pans.

2) For the lemon streusel: In a medium-sized bowl whisk together the sugar, flour, and salt. Gently toss the candied peel until it is well coated. If you prefer smaller pieces of peel, you can pulse the mixture 10-12 times with a food processor at this point. For a bigger lemon "bite" leave as is.

3) Work the softened butter into the flour/peel mixture until it resembles granola, some larger chunks, some smaller. Sprinkle on the lemon oil and toss again to combine. Set mixture aside.

4) For the cake: Cream the butter and sugar until light colored and fluffy. Add the eggs one at a time and beat after each addition. Be sure to scrape down the bowl well each time. Beat in the sour cream and vanilla.

5) In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add to the batter, mixing until combined. Avoid overbeating or the cake will become tough.

6) Gently fold in the blueberries until well distributed throughout the batter. Pour into the prepared pan(s) and spread evenly. Sprinkle with the lemon streusel until the batter is completely covered.

7) Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool on a rack for 15-20 minutes before serving.

Bakers...having a hard time finding what your looking for ? Check out

They feature lemon oil and candied lemon peel

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