Tag Archives: coffee cake

Lemon Blueberry Coffee Cake – Got Blueberries?

Lemon Blueberry singleI make a lot of food that never makes it to my blog.  Not that it is all terrible (although sometimes it is!) but I only want to blog the recipes that are terrific!!

Lee's Blueberry Bush

Our blueberry bush produced a lot of beautiful berries this year.  I am so grateful to have them in the freezer now.  But if you don’t have a freezer full, the grocery stores still have nice berries for this recipe, because you are going to want to put this recipe on your “to-make” list!

Lemon BB coffee cake top down

I used a 9″ springform pan and the cake turned out well.  If you don’t have a springform pan then a regular baking pan will work and you can simply slice and serve from the pan.

Lemon BB single

Even though this is a simple “coffee cake” recipe the crumb topping really sets it apart from others.  But do not pass up on making the lemon buttercream frosting – that is what puts it on the “must make and bake” list!  Your family and friends will thank you!

Do you bake for compliments?  I do!

Happy Baking,

P.S.  As soon as my sous-chef dish-washing mom sees this blog post she is going to want me to make this again!  And I will.

Blueberry Bush July

Lemon Blueberry Coffee Cake
Prep time
Cook time
Total time
The weekend is coming and this coffee cake will thrill family and friends. It is fast and easy to put together and a luscious, moist combination of flavors.
Recipe type: Coffee Cake, Brunch or Breakfast,
Serves: 12-16
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup whole milk
  • 1 tablespoon lemon zest
  • 2 cups blueberries, fresh or frozen
Crumb Topping
  • ½ cup sugar
  • ¼ cup all-purpose flour
  • 3 tablespoons butter, melted
  • 1 cup powdered sugar
  • ¼ cup butter, softened
  • 1 - 2 tablespoons lemon juice
  1. Preheat oven to 350 degrees F. Spray a 9" springform pan with cooking spray.
  2. In a small bowl, mix together the crumb topping ingredients, sugar, flour and 3 T. butter. Set aside.
  3. In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla, milk and lemon zest. Add in flour, baking powder, and salt and mix just until combined. Gently stir in the blueberries.
  4. Spread batter evenly into the prepared pan. Sprinkle with the crumb topping.
  5. Bake at 350 degrees F. for 45 minutes or until a toothpick inserted into the middle comes out clean.
  6. Cool the cake for 10 minutes and then gently run a knife around the edges and remove the ring.
  7. With whisk or electric mixer combine the powdered sugar, softened butter and 1 tablespoon lemon juice. Add more lemon juice, 1 teaspoon at a time until desired consistency. Drizzle over cooked cake.
Optional: I added a sprinkle of yellow food coloring to the frosting to give it the lemony-look!

This recipe came from Barbara at www.barbarabakes.com


Celebrating 101 Years Old with Old Fashioned “Coffee” Cake

It’s a busy family filled week in our home. I already told you my mother-in-law is visiting and part of that visit includes celebrating as her sister Emma turns 101 years old today!  Longevity runs in the family with their oldest sister Lena turning 106 years old last May.

I wanted to take a cake to Emma but she doesn’t eat a lot of sweets.  Since we were making a morning visit I turned to a real “coffee” cake,  birthday cake to do the trick. I adapted the recipe from one I found on Cooks.com.
I had fresh cranberries and walnuts on hand.  Opening up a jar of applesauce I made last summer, I was all set!

This recipe starts with perked coffee.  I used instant coffee granules in 1 1/2 cups hot water, but if you have some extra morning coffee that works well too!  I added fresh cranberries (although dried cranberries or raisins can be used),  sugar, unsalted butter, walnuts and seasoning all added to the coffee.  The mixture is then brought to a boil and left to simmer for 10 to 15 minutes.

I couldn’t get the steamy simmering to clear long enough to snap a picture so … steamy it is!

After cooling down the coffee mixture the baking soda, salt, flour, baking powder and applesauce are added to make up the batter.  After mixing well, I poured this into a Bundt pan and baked for 35 minutes until a cake tester inserted in the middle comes out clean.

A sprinkling of powdered sugar and we were ready to go ‘a visiting!

The cake is dense and rich. It is slightly sweet but not overly so. The applesauce replaces the need for oil and adds to the moistness.
Happy Birthday Aunt Emma!

Celebrating 101 Years Old with Old Fashioned “Coffee” Cake
Prep time
Cook time
Total time
Serves: 12-16 servings
  • 1½ cups sugar
  • 1 cup raisins, or dried cranberries, or fresh cranberries
  • ½ cup unsalted butter
  • 1 teaspoon cinnamon
  • ½ teaspoon pumpkin pie spice
  • 1 cup finely chopped walnuts
  • 1½ cups coffee, perked or instant
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2½ cups flour
  • pinch of salt
  • ¾ cup applesauce
  • Powdered sugar for sprinkling.
  1. In a medium saucepan, add sugar, fruit, butter, cinnamon, pumpkin pie spice, walnuts and coffee.
  2. Bring to a boil, simmer on low heat for about 10 minutes. Set aside to cool.
  3. When cooled, add baking soda, baking powder, salt, flour and applesauce.
  4. Mix well. Preheat oven to 325 degrees. F. Bake on middle rack about 35 minutes or until a cake tester inserted into the middle comes out clean.
  5. Cool, sprinkle with powdered sugar and serve.

Have you checked out ZipList yet?

“How to Save Recipes”

“Save your favorite recipes on the web right to your ZipList online recipe box. You can even add ingredients from each recipe to your shopping list and take it all on-the-go to the store with ZipList’s free mobile app. To add a recipe to your list or recipe box, just click the “save recipe” button. Then sign up using your email address, Facebook or Twitter account. You can get the free mobile app for your iphone or android from ziplist.com.”

~Blessings, Catherine

Weekend RoundUP May 26

Happy Memorial Day weekend! With this busy holiday, I don’t know who will have time to even read this post this weekend, but that is okay. I know you are all busy 🙂 If you have time I hope you see a recipe or two of interest!

I recently completed a basic Photoshop Elements class to help with my photography skills.  My goal is to shoot the best food pictures I can but I am definitely having some fun creating some photos like this one.  As I read through my Bible this year I am making notes of certain scriptures that I want to share with you and I will continue to do this through the year.  My hope is that it is a blessing to you.

Just in case you are doing some special baking for this holiday weekend I want to share a few of my favorites.  Starting with breakfast, I just love quiche!  Since spinach is really in season now this fresh spinach, red pepper and Gruyere cheese quiche has outstanding flavor and spectacular table appeal. (click on the picture or the highlighted link and you will find my original posted recipe.)

As long as you have the oven on you might as well whip up this Blueberry Cream Coffee Cake. Together with the quiche you have an awesome breakfast. You can use fresh or frozen blueberries and this cake is melt-in-your-mouth delicious.

If you plan to BBQ this weekend this Vidalia Onion Tart makes for a really tasty and a bit unusual side dish.  Whenever I serve it there is not a crumb left!  Thank you to my friend Cheryl for serving this to ME the first time I ate it (and for sharing the recipe.)

As you finish this weekend’s food fest consider a walk on the wild side with this Grapefruit Pie.  The recipe comes from Lang’s Sun Country in Florida.  I made it while visiting friends there this past winter.  It combines the tart of the grapefruit with the sweet of the homemade filling.  Very yummy and quite unusual.
And just in case strawberries and bananas take the place of grapefruit at your house, this recipe adapts perfectly.  Any way you slice it the end result will be great.  Rounding up the week, here are the goodies that found their way onto our dinner table this week.  Have a blessed weekend and a Happy Memorial Day.  God Bless those who have served our country to give us the freedom and protection we enjoy today.
BBQ Pulled Chicken Sandwich

BBQ Chicken Pizza

Blueberry Mango Salsa (with grilled Cod)

Week End Round UP #2

Psalm 118:24
from The Message (MSG)

Thank you for responding to me; you’ve truly become my salvation! The stone the masons discarded as flawed  is now the capstone!
   This is God’s work.   We rub our eyes—we can hardly believe it!
   This is the very day God acted —  let’s celebrate and be festive!
   Salvation now, God. Salvation now!  Oh yes, God—a free and full life!

Happy Friday the 13th~  thirteen is my lucky number!  I decided years ago that instead of fearing the number 13 (like so many do) that I would take it as my “lucky” number.  I don’t really know how “lucky” it has been, but I do know I always embrace Friday the 13th as a great day to be alive!  And today is no exception!  This is the day the Lord has made and I am rejoicing with happiness.  It is the end of the work week for many and that in itself is enough to rejoice about! 🙂
Before posting the pictures from this week’s “round up” I came across a couple recipes from others I thought I would share.  Doggy Dessert Chef continues to amaze me with the treats for our furry friends.   Here is a posting from her website.  I didn’t know dogs love peanuts — Did you?
Dogs love peanuts and you can never have to may peanut recipes!
These are a few of the drool worthy ones I’ve found.
peanut mania: a peanut dog treat recipe collection
1. Peanut Butter Banana Biscuits by sweet verbena.
2. Crunchy Peanut Butter Dog Treats from Sweet Pea’s Kitchen.
3. Peanut Butter Dog Treats by Whisk Kid.
4. Peanut Butter Pumpkin Dog Treats from The Greyhound Beckett
5. Nutter Butter Dog Treat from Best Bully Sticks
6. Peanut Butter Dog Biscuitsby Ms. Fields Secrets

We don’t eat Chinese food very often.  (CC#1 doesn’t care for it.) But mom and I eat it from time to time when we are left on are own for a meal.  However, when we do eat it, I always order Crab Rangoon.  I love those little wontons stuffed with cream and crab.  I mean, what’s not to like?  However, they are fried.  So, I am intrigued by this recipe posted by Tracey this week.  Baked Crab Rangoon.  I don’t know when I will get it made, but I am saving the recipe for sure.  If you decide to give it a try, let me know how you like it!

Crab Rangoon, Tracey’s Culinary Adventures
This has been a fun cooking week for me.  I discovered the recipe for the incredible Blueberry Cream Cake and truly can’t wait to make it again.
I also perfected my favorite potato soup by adding a second cheese – that being Fontina!  Fontina cheese has its origin in Italy with the Italian version quite pungent, but full of flavor.  I tend to buy the “Danish” made version of Fontina cheese, which is semi-soft and mild.  I just love it in so many dishes and it enhances the richness of potato soup perfectly.

A new recipe for me and a bit of a surprise was the Donut Muffins, or should I write “Doughnut Muffins.”  Tomatoes, tomaaatoes … they taste like donuts and muffins all mixed into one!
Rounding out the week was the first meal of the week … Ham and Potato Gratin.  I added the ham to make a one-dish-meal (lazy on my part) and it turned out great.  This is a keeper recipe no matter if you want to make an awesome side dish of potato gratin, or a one-dish-meal.  Either way — yum.
Have a great weekend, many blessings and happy cooking!
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