Recipe: Blueberry-lemon coffee cake with streusel topping
Blueberry-lemon coffee cake is packed with juicy blueberries and zippy lemon flavor. Debbie Arrington
Here’s a flavorful coffee cake for folks who love blueberry muffins. The lemony batter is packed with big juicy blueberries. Greek yogurt helps keep the cake moist. It’s all topped with crunchy almond streusel crumb topping.
Blueberry-lemon coffee cake with streusel topping
Makes 9 servings
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup (1 stick) butter or margarine, softened
1 cup sugar
2 eggs
½ cup lemon or plain Greek yogurt
1 tablespoon lemon zest
1 teaspoon vanilla extract
2 cups fresh blueberries
For topping:
½ cup brown sugar
½ cup all-purpose flour
4 tablespoons butter or margarine, cold
¼ cup almonds, chopped
Instructions:
Preheat oven to 375 degrees F. Grease or butter an 8-inch square baking dish; set aside.
In a medium bowl, sift together 2 cups flour, baking powder and salt; set aside.
In a large bowl with an electric mixer, cream together ½ cup softened butter or margarine with sugar. Add eggs one at a time, mixing until smooth. Blend in yogurt and lemon zest. Add vanilla.
Add flour mixture, a little at a time, mixing until smooth. Batter will be thick.
With a wooden spoon, gently fold blueberries into the batter. Spoon the batter into the prepared pan.
Prepare streusel topping. In a medium bowl, mix together ½ cup flour and brown sugar. Cut cold butter into several small chunks and add to flour-brown sugar mixture. With a pastry blender or fork, cut butter into flour mixture until crumbly. Add chopped almonds.
Spread streusel mixture over the top of the coffee cake batter. Bake in center of preheated 375-degree oven until top is golden and a toothpick inserted near the center comes out clean, about 55 to 60 minutes.
Remove from oven and let rest 15 minutes before slicing. Serve warm or at room temperature.
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Garden Checklist for week of Nov. 3
November still offers good weather for fall planting:
* If you haven't already, it's time to clean up the remains of summer. Pull faded annuals and vegetables. Prune dead or broken branches from trees.
* Now is the best time to plant most trees and shrubs. This gives them plenty of time for root development before spring growth. They also benefit from fall and winter rains.
* Set out cool-weather annuals such as pansies and snapdragons.
* Lettuce, cabbage and broccoli also can be planted now.
* Plant garlic and onions.
* Keep planting bulbs to spread out your spring bloom. Some possible suggestions: daffodils, crocuses, hyacinths, tulips, anemones and scillas.
* This is also a good time to seed wildflowers and plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.
* Rake and compost leaves, but dispose of any diseased plant material. For example, if peach and nectarine trees showed signs of leaf curl this year, clean up under trees and dispose of those leaves instead of composting.
* Save dry stalks and seedpods from poppies and coneflowers for fall bouquets and holiday decorating.
* For holiday blooms indoors, plant paperwhite narcissus bulbs now. Fill a shallow bowl or dish with 2 inches of rocks or pebbles. Place bulbs in the dish with the root end nestled in the rocks. Add water until it just touches the bottom of the bulbs. Place the dish in a sunny window. Add water as needed.
* Give your azaleas, gardenias and camellias a boost with chelated iron.
* For larger blooms, pinch off some camellia buds.
* Prune non-flowering trees and shrubs while dormant.
* To help prevent leaf curl, apply a copper fungicide spray to peach and nectarine trees after they lose their leaves this month. Leaf curl, which shows up in the spring, is caused by a fungus that winters as spores on the limbs and around the tree in fallen leaves. Sprays are most effective now.
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