Lemon Blueberry Coffee Cake Tips
Can you make a streusel topping for lemon blueberry coffee cake?
Yes! You can make a simple crumble mixture of sugar, flour and cold butter. Use a coffee cake recipe like this one
for reference. Because the glaze holds a lot of the tangy lemony goodness, you might want to include some lemon zest in your streusel
to amp up the lemon flavor.
Should you let frozen blueberries thaw before folding them into the batter?
The trick with frozen berries
is to keep them from tinting your entire batter blue. The best way to do so is to rinse the berries with cold water 2-3 times, until the water runs clear. Pat dry before gently folding them into your batter, just until combined—if you see blue streaks starting to form, stop.
How do you store lemon blueberry coffee cake?
You can store this glazed coffee cake like you would a frosted cake, in a cake keeper or airtight container at room temperature for 4-5 days. If you’ve cut a slice, press plastic wrap against the cut surface to keep it from drying out. You can also freeze it, whole or in pieces, for about 3 months. Just let it thaw at room temperature before serving. —Hazel Wheaton, Taste of Home Book Editor
1 piece: 234 calories, 4g fat (1g saturated fat), 25mg cholesterol, 343mg sodium, 47g carbohydrate (24g sugars, 0 fiber), 4g protein.