Email to Linda       

Buttermilk Berry Coffeecake w/Lemon Spice Topping

Source of Recipe

365 Great Cakes and Pies


Recipe Introduction

This was very good but very sweet. I'd like to maybe lighten it a bit and reduce the sugar but the texture of the cake was perfect--moist and tender. I wouldn't want to jeopardize that. I will have to play around with the recipe. If you make it as/is though, you'll have a wonderful coffee cake. I didn't measure my lemon zest but probably used about a teaspoon.

List of Ingredients

1 stick butter -- softened
1 cup sugar
2 large eggs
1 tsp. vanilla
1 2/3 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup buttermilk
1 1/2 cups fresh or frozen blueberries
2 tsp. fresh lemon juice
Lemon Spice Topping:
1/2 cup packed brown sugar
1/3 cup flour
3/4 tsp. cinnamon
1/2 tsp. grated lemon zest
3 Tbs. butter -- softened


Recipe

Preheat oven to 350 deg.

In a large bowl, beat together butter and sugar w/ an electric mixer on med/high speed until light and fluffy, 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.

Sift together flour, baking powder, baking soda, and salt. With mixer on low, alternately add flour mixture and buttermilk to butter mixture, beginning and ending with flour, and beat only until blended.

Turn half of batter into a greased 9 inch springform pan. In a medium bowl, toss berries w/ lemon juice; sprinkle berries on top of batter. Cover berries w/ remaining batter.

For topping, combine everything but butter. With pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.

Bake 65-70 minutes (mine was done at 60 min), or until cake tester inserted in center comes out clean. Transfer to a wire rack and let cool 15 minutes. Remove springform side or pan. Serve cake warm or at room temp.