Blueberry Coffeecake with Lemon Struesel
1/2 cup granulated sugar
1 cup All-Purpose Flour
pinch of salt
1/2 cup candied lemon peel
6 tablespoons butter, softened
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 All-Purpose Flour
1 teaspoon double acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh or frozen blueberries, well drained
Preheat your oven to 350 degrees F . Spray a 9" x 13" baking pan with non-stick cooking spray.
Lemon streusel... In a medium-sized bowl stir together sugar, flour, and salt. Mix in the candied peel until it is well coated.
Work the soft butter into the flour/peel mixture until it forms coarse crumbs with some larger chunks, some smaller. Sprinkle on the lemon extract and toss to combine. Set aside.
The Cake... Cream butter and sugar until light colored and fluffy. Add the eggs one at a time and beat after each addition. 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 flour mixture to wet ingredients. Mixing as little as possible...add blueberries and barely stir to combine. Do Not Over Stir or the cake will be tough.
Pour into the prepared pan and gently spread evenly. Sprinkle with the lemon streusel until the batter is completely covered.
Bake for 35 -40 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.