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Category: Coffee Cake
Prep Time: Cook Time: Total Time:
For The Cake:
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 cup (2 sticks) softened, unsalted butter
1 1/2 cups sugar
2 large eggs
1/2 tsp both vanilla & lemon extracts
1 cup fat free greek yogurt or sour cream
1 tsp grated lemon zest
For The Blueberry Filling:
2 cups fresh or frozen blueberries
1/2 cup chopped walnuts
2 tbsp sugar
1 tsp grated lemon zest
1 tsp ground cinnamon
For The Topping:
3/4 cup finely chopped walnuts
1/3 cup sugar
1 tsp ground cinnamon
Preheat oven to 350 degrees F. Grease a 9 inch spring-form pan.
Mix together both the blueberry filling ingredients and the topping ingredients in separate bowls and set each aside. In one bowl sift together the flour, baking powder, and baking soda.
In another medium sized bowl, cream together the butter and sugar until soft and fluffy, about 5 minutes. Add the eggs, beating after each one, and then add the extract and grated lemon zest. Reduce mixer speed to low, and add half the flour mixture, then half the yogurt (or sour cream). Add the rest of the flour mixture and yogurt and beat just until smooth.
Spoon half the batter into the prepared baking pan, then add the blueberry filling spreading it evenly across the batter. Top the filling with the rest of the batter, using a spatula to smooth it over the filling. Sprinkle the top of the cake with your walnut and sugar mixture. Bake for about an hour, or until a cake tester comes out clean. Cool to room temperature before removing pan. The cake keeps well for several days wrapped or it can be frozen for several months.
STRAWBERRY CREAM CHEESE TORTE
3/4 cup flour, chopped walnuts and graham cracker crumbs
1/2 cup melted butter
4 cups whipped cream
1 (8 oz) pkg cream cheese, room temperature
1 cup confectioners sugar
30 oz frozen strawberries, reserve juice
3-4 tbsp cornstarch
Combine first 4 ingredients and pat into a 13x9 inch baking dish. Bake at 400 for 10-15 minutes. Cool. Combine next 4 ingredients. Thicken juice with cornstarch by bring to a boil. Cool. Add berries and spread over crust. Chill overnight.
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BLUEBERRY LEMON COFFEE CAKE
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Category: Coffee Cake
Prep Time: Cook Time: Total Time:
For The Cake:
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 cup (2 sticks) softened, unsalted butter
1 1/2 cups sugar
2 large eggs
1/2 tsp both vanilla & lemon extracts
1 cup fat free greek yogurt or sour cream
1 tsp grated lemon zest
For The Blueberry Filling:
2 cups fresh or frozen blueberries
1/2 cup chopped walnuts
2 tbsp sugar
1 tsp grated lemon zest
1 tsp ground cinnamon
For The Topping:
3/4 cup finely chopped walnuts
1/3 cup sugar
1 tsp ground cinnamon
Preheat oven to 350 degrees F. Grease a 9 inch spring-form pan.
Mix together both the blueberry filling ingredients and the topping ingredients in separate bowls and set each aside. In one bowl sift together the flour, baking powder, and baking soda.
In another medium sized bowl, cream together the butter and sugar until soft and fluffy, about 5 minutes. Add the eggs, beating after each one, and then add the extract and grated lemon zest. Reduce mixer speed to low, and add half the flour mixture, then half the yogurt (or sour cream). Add the rest of the flour mixture and yogurt and beat just until smooth.
Spoon half the batter into the prepared baking pan, then add the blueberry filling spreading it evenly across the batter. Top the filling with the rest of the batter, using a spatula to smooth it over the filling. Sprinkle the top of the cake with your walnut and sugar mixture. Bake for about an hour, or until a cake tester comes out clean. Cool to room temperature before removing pan. The cake keeps well for several days wrapped or it can be frozen for several months.
STRAWBERRY CREAM CHEESE TORTE
3/4 cup flour, chopped walnuts and graham cracker crumbs
1/2 cup melted butter
4 cups whipped cream
1 (8 oz) pkg cream cheese, room temperature
1 cup confectioners sugar
30 oz frozen strawberries, reserve juice
3-4 tbsp cornstarch
Combine first 4 ingredients and pat into a 13x9 inch baking dish. Bake at 400 for 10-15 minutes. Cool. Combine next 4 ingredients. Thicken juice with cornstarch by bring to a boil. Cool. Add berries and spread over crust. Chill overnight.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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