16.8.13

Lemon Blueberry Coffee Cake


I have been watching so much Parks and Recreation. I am in love.

I know that Parks and Rec has been around since 2009, but I only started watching it about two weeks ago. My friend told me to watch this show on numerous occasions. I just, er, have a tendency to shrug off TV show or movie suggestions. Or so I've been told.

I'm already on season 5. I started off pretty slowly, but then I finished season 4 in two days. So much for slowly. I have no control. It's almost a problem. Good thing it's still summer vacation and I don't have anything important to do.

I've never been one to watch actual TV shows. I usually watch reality competition shows. It was Aubrey Plaza (a.k.a. my queen) that lured me into the world of Pawnee. And I stayed. And I love it.

Let me bombard you with some of my favourite scenes so far because I am addicted:
Andy shooting marshmallows at Ben!
Andy's diagnosis for Leslie!
Ron's new swivel chair!
Brandi Maxxxx defining pornography!
Knope 2012 campaign stop!

Now, TREAT YO' SELF to this coffee cake!

This lemon blueberry coffee cake is literally one of my favourite cakes. When I started baking two years ago, this was one of my earliest successes. The cake is light and fluffy with plenty of blueberries spread throughout. The combination of lemon and blueberry is awesomesauce. I love the topping which has a bit of crunch from the almonds and sweetness from the brown sugar. It is finished off with a quick lemon glaze drizzled on top.

Awesomesauce indeed.

Lemon Blueberry Coffee Cake
Adapted from My Baking Addiction

Yield: 9 servings

For the cake:
zest of 1 lemon
1/4 cup (50 grams) granulated sugar
1 1/2 cups (192 grams) all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup (76 grams) unsalted butter, melted
1 large egg
2/3 cup milk
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup (140 grams) fresh blueberries

For the topping:
1/4 cup (55 grams) packed brown sugar
1/4 heaping cup (35 grams) almonds, finely chopped
2 tablespoons (16 grams) all-purpose flour
1 tablespoon (14 grams) cold butter

For the glaze:
1/4 cup (50 grams) powdered sugar
1/2 tablespoon lemon juice

Preheat oven to 400°F. Line an 8-inch square baking pan with parchment paper with some overhang.

Take a tablespoon of the flour, and toss it with the blueberries in a separate bowl to coat them. Set aside.

In a large bowl, mix together the lemon zest and sugar until the sugar becomes moistened and fragrant. Add the flour, baking powder, baking soda and salt, and mix until well-combined. In a separate bowl, combine the melted butter, egg, milk, vanilla extract, and lemon juice. Add the wet ingredients to the dry, and stir until just combined. Carefully fold in the blueberries. Pour the batter into the prepared pan.

To create the topping, stir together the brown sugar, chopped almonds and all-purpose flour in a small bowl. Add in the cold butter, and mix until crumbly. Sprinkle the topping evenly over the batter.

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the centre comes out clean. Put on a cooling rack for 5 minutes, before removing the cake from the pan to finish cooling.

To create the glaze, whisk together the powdered sugar and lemon juice until the sugar has dissolved. Drizzle onto the cake, and wait until it has set (or just eat it immediately... I won't judge).

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