I welcomed the official start of Spring by walking to the farmer’s market to pick out the delicious ingredients for this coffee cake. The tartness of the lemon mixed with the sweetness of the berries, and the vanilla notes from the cake make for a wonderful start to the day!
I made a simple coffee cake, easily made gluten free by using a gluten free all purpose flour blend, and then swirled in fresh lemon curd and sprinkled blueberries over the top before baking. I’ve made similar coffee cakes with wheat flour, and you could easily use that instead if you or your guests don’t have gluten free needs. I was pleasantly surprised that the berries did not sink to the bottom in the gluten free cake the way they do in wheat based cakes! And for anyone who is curious, my gluten loving husband and co-workers gobbled this up joyfully. It tastes just as good.
- 1 cup of all purpose gluten free flour (I used Cup for Cup brand, regular AP flour can be used for a non gluten free version)
- 3/4 cup sugar
- 2 teaspoons baking powder
- zest of a lemon
- pinch of salt
- 1 egg
- 1/2 cup milk
- 1/3 cup sour cream or plain Greek yogurt
- 3 tablespoons oil – I used coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup lemon curd – recipe below
- 8 oz fresh blueberries, washed, stray stems removed
Coffee cake needs to be quick and easy to make because often you are making it on a weekend morning and life is hard in the morning. This fits the bill. No mixer required, and if you had the lemon curd made ahead of time (or – gasp – used store bought) you could probably manage this even before you’ve finished your coffee.
Mix all of the dry ingredients in a large bowl with a whisk (flour, sugar, baking powder, lemon zest, and salt). In a slightly smaller bowl, mix together the wet ingredients (egg, milk, sour cream/yogurt, coconut oil, and vanilla). If you’re using coconut oil, you may want to warm this in the microwave for a minute to help the coconut oil melt. Pour the wet ingredients into the dry ingredients and stir it up!
Pour the batter into a greased 8×8 dish. Drop the lemon curd on top by tablespoon-fuls and then swirl it by running a butter knife through it in many directions. Sprinkle the blueberries on top and bake at 350F for about 30 minutes.
Lemon Curd – makes just enough for this recipe
- 1 egg yolk
- 1/4 cup sugar
- juice and zest of 1 large lemon
- 2 Tablespoons cold butter
In a double boiler, or a heatproof bowl over simmering water, whisk together the egg yolk and the sugar. Add the lemon juice and zest and whisk again. Cook this until it begins to get thick (will take somewhere around 8 minutes). Remove from the heat, and transfer to another container. Stir in the butter until everything is melted. Chill the finished curd, it will become much thicker. Since this is a small quantity, I chilled it in just a few minutes by putting it in a large bowl in the freezer and whisking once or twice. It was chilled in 10 minutes or less and ready to be put in the cake.
This would be perfect to serve with Easter brunch or any other spring gathering. I hope you love it!