Lemon Sour Cream Coffee Cake with Blueberries

Coffee Cake
2 C all-purpose flour
¼ t (1 g) baking soda
1 ½ t (6 g) baking powder
¾ C (12 T) unsalted butter room temperature
1 1/3 C (9 1/3 oz/265 g) granulated sugar
1 t (5 ml) vanilla extract
zest from half large lemon
3 eggs, room temperature
2/3 C (5 ¾ oz/161 g) sour cream
¾ C blueberries or other berries*

Glaze
1 C (4 oz/113 g) powdered sugar
zest from half large lemon
1 ½ to 2 T (22 to 30 ml) lemon juice

Position oven rack in middle position and heat to 325° F (162° C). Spray a 9-inch springform pan with nonstick baking spray with flour. Set aside

Coffee Cake – In a medium bowl, whisk together flour, baking soda and baking powder and set aside.

In stand mixer fitted with paddle attachment on medium speed, cream butter and sugar together until light and fluffy, approximately 2 minutes. Add vanilla extract and lemon zest. Beat in eggs, one at a time, beating well after each addition. With mixer on low speed, fold in dry ingredients in 3 portions, alternately with the sour cream. Begin and end with the dry ingredients. With final portion of dry ingredients, fold in blueberries by hand. Spread batter evenly into the prepared spring form pan.

Bake for approximately 1 hour or until toothpick inserted in center comes out clean or has a few moist crumbs attached. Rotate pan one half turn midway through baking.

Cool cake in pan for 15 minutes before removing the sides of the spring form pan and cooling cake completely on wire rack.

Glaze – Mix ingredients together until smooth. You want it very thick but pourable. Apply glazed to completely cool cake.

Note: If using frozen berries, keep them in freezer until you are ready to fold them into the batter. This will prevent their juice from bleeding colour through the rest of the cake batter. The cake will generally take a few minutes more in the oven when using frozen berries as well. Just let the toothpick test be the judge of when the cake is fully baked.

Serves: 8 to 10

23 Jan 18 – Recipe called for lining springform pan with parchment paper. I did not but it was only an oversite. Not on purpose. Mixed together dry ingredients in medium glass Pyrex bowl. Fit well. Butter (66 degrees) and sugar creamed well, nice an light and fluffy, after 2 to 2 ½ mins. I may have been a little short on lemon zest because I used a small lemon. Next time I would use all the zest from a small lemon or ½ (as recipe calls for) from a large lemon. Batter was thick but nice after mixing together wet and dry. I used fresh blueberries which I dusted with flour to prevent sinking and folding them in to the thick batter was difficult to avoid smashing them. I used the Danish whisk but even with that I smashed some and had difficulty evenly spreading them throughout the batter. Next time I think I would use frozen berries in lieu of fresh. Baked cake in island oven for 51 minutes which turned out just about perfect. Glaze came together as described in recipe. The coffee cake was nicely dense, which Susan liked. The crumb was good and baked correctly/uniformly. Flavor was good but not overly lemony, possibly due to less lemon zest than was called for. Unfortunately, blueberries were also not that flavorful and not evenly distributed throughout the batter.