One bite and you will add this moist cake to your favorites list--it shows off the fruit to perfection. If you go blueberry picking this summer, freeze some for the winter; you can prepare this cake with frozen (unthawed) berries--bake a few minutes longer as needed.
Weigh or lightly spoon 9 ounces flour into dry measuring cups; level with a knife. Combine 9 ounces flour and next 3 ingredients (through salt), stirring with a whisk. Remove 2 tablespoons flour mixture; sprinkle over blueberries, tossing to coat.
Combine brown sugar and next 4 ingredients (through cinnamon) in a medium bowl. Drizzle with 2 tablespoons melted butter; toss to combine.
Place granulated sugar, 1/4 cup butter, and oil in a large bowl; beat with a mixer at medium speed until blended (about 2 minutes). Add egg; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in rind and juice.
Spoon half of batter into a 9-inch square light-colored metal baking pan coated with cooking spray (do not use a dark or nonstick pan). Sprinkle evenly with 1 cup blueberry mixture. Spoon remaining batter over blueberries. Sprinkle evenly with remaining 1 cup blueberry mixture. Sprinkle with brown sugar mixture. Bake at 375° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack.
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After reading all the praise heaped on this cake, I was sure I had a winner. I followed the instructions to the letter, down to heeding the advice about using a light colored pan. I used a one-time use aluminum foil pan. I wished I had used my usual dark metal pan, because the bottom of the cake turned out a little pale and soggy, even though the top was nicely brown. I had a little trouble unmolding it because of the soggy bottom. For me, this cake was also too sweet, and I was not keen on this particular streusel, again too sweet, and not crunchy enough. My husband and other guests liked it, but I doubt I’ll be making this cake again.
I made this for my family and we all really enjoyed. I did not find the lemon to be overpowering at all and in fact did not even taste lemon concretely when eating it. The blueberries are what hit you, and it is delicious!
Excellent coffee cake, moist and flavorful. We have made it several times in the last few weeks to utilize all the fresh blueberries in season right now. I don't agree with the 25 minute "hands on", it is more labor intensive than that, but it is worth it. Minor changes we made is to increase the cinnamon to 1/2 teaspoon and increase the lemon juice to 2 tablespoons. Used a glass baking pan and baked maybe 5 - 10 minutes more than the recipe calls for. We did allow it too cool 20-30 minutes since glass holds heat longer than metal. Flipping it out of the baking dish on to the wire rack worked great by allowing it to cool longer. Will make again and again.