Blueberry Coffeecake With Lemon Strusel

Name: Blueberry Coffeecake With Lemon Strusel
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 9x13 coffeecake, 18 serving(s)
Ingredients: 1/2 cup granulated sugar; 1 cup king arthur unbleached all-purpose flour; 1 pinch salt; 1/2 cup candied lemon peel; 6 tablespoons butter, softened; 3 -4 drops lemon oil or 1/8 teaspoon lemon extract; 1/2 cup granulated sugar; 1 cup king arthur unbleached all-purpose flour; 1 pinch salt; 1/2 cup candied lemon peel; 6 tablespoons butter, softened; 3 -4 drops lemon oil or 1/8 teaspoon lemon extract

Submitted by pammyowl

"A moist, delicious coffee cake with a lemony crunch on top! From KAF"

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Ready In:: 55mins
Ingredients:: 12
Yields:: 1 9x13 coffeecake
Serves:: 18

ingredients

LEMON STREUSEL
¹⁄₂ cup granulated sugar
1 cup king arthur unbleached all-purpose flour
1 pinch salt
¹⁄₂ cup candied lemon peel
6 tablespoons butter, softened
3 -4 drops lemon oil or 1/8 teaspoon lemon extract
CAKE
¹⁄₂ cup granulated sugar
1 cup king arthur unbleached all-purpose flour
1 pinch salt
¹⁄₂ cup candied lemon peel
6 tablespoons butter, softened
3 -4 drops lemon oil or 1/8 teaspoon lemon extract

directions

Preheat your oven to 350°F Lightly grease a 9" x 13" baking pan or two 8" x 2" round pans.
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.
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.
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.
In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add to the batter, mixing until combined. Avoid over-beating or the cake will become tough.
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.
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.
Yield: one 9" x 13" coffeecake, or two 8" round pans.

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RECIPE SUBMITTED BY

pammyowl

212

<img src=http://i1086.photobucket.com/albums/j446/pammyowl2/chelsea-1-1.jpg?t=1358729305 alt=width=320 height=234 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_2934e8e56debfb521317951198.jpg alt=width=160 height=160 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_HPIM0151.jpg alt=width=160 height=90 /> alt= />I  am an avid cook and baker. I have a Farmers Market stand where I sell breads and sweets. I am really enjouing my stand, as I get to make all kinds of breads, although the sweets are the big attraction! I am married to theworlds  most wonderful man, have an aan amazingly  brilliant child (of course I would say that!).  In short, I am a verry happy, cheerful woman. Baking bread is my passion, but I love to cook anything.  I have two great dogs, Jack and Lucy, a black lab and a boxer/pitbull mix, respectively. My rating system; 5 stars= great, had fun making it and will make again 4= made some changes as the recipe needed tweaking 3= probably will not make again I will not post a 2 or 1 star rating, I'd rather post the review with no stars and share some possible fixes:)

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