Today was one of those days in the Pacific Northwest: I had all these plans to get a bunch of yard work done 💪🏼👩🏼🌾. When I woke up and looked outside, it wasn’t the weather I was hoping for. It was raining cats and dogs ☔️. So much for my plans to be outside all day and be productive 😔. I didn’t feel like turning this into a lazy Saturday … but what to do 🤔? I have a bunch of Ziploc bags full of blueberries from last season in my freezer. With having delicious fresh fruit of all kinds coming our way over then next months, why not use last seasons fruit for a coffee cake and make room for fresh fruit to store for the winter months? Genius right 😊!?! And on top of it, my hubby is returning from a week long business trip overseas tonight 😍. It’ll be so nice to enjoy a cup of coffee and a piece of coffee cake with him tomorrow afternoon 🤩.
Here is what you need for this super easy, delish coffee cake:
- 3 tablespoons sugar
- 3 tablespoons cold butter
- 2/3 cup ground hazelnuts
- You can use almonds as well
- 4 eggs
- 2/3 cup of butter (room temperature)
- 2/3 cup of sugar
- 1 tablespoon vanilla sugar
- Here is a link on how to make Homemade Vanilla Sugar (Vanillezucker)
- Pinch of salt
- 2 cups of flour
- 1 teaspoon of lemon peel
- 2 tablespoons of lemon juice
- 3/4 tablespoon of baking powder
- 2 1/2 cups of frozen or fresh blueberries
Cake pan: 10″ (26 cm) Springform pan
Prep time: 20 min.
Baking time: 50 min.
Temperature on convection setting: 360 F
OK my friends, let’s get backing shall we 👩🏼🍳.
First you want to turn on your oven, so it is ready to go, by the time we finish the following steps 👌🏼.
The Streusel is the first part we want to mix together, as we’ll store the mixture in the fridge to set a bit, until the batter is ready. Mix the sugar, butter and hazelnuts (or almonds) in a bowl. I like to use my hands, its easier to mix all ingredients together, especially because the butter is cold. This should take only 2 min. max. and will look like this, when done.
Next we’ll go over to our mixer to get the batter taken care of. Mix the eggs, sugar and butter for about 10 minutes on high speed.
While you wait for the batter to mix, combine flour, vanilla sugar and salt in a bowl. Also, get the lemon peel and lemon juice ready to go. The only ingredient we don’t want to use yet is the baking powder. We’ll add this ingredient at the very last minute.
Another important step is to butter and flour-dust the baking pan, so the batter does not stick. First, brush pan with butter, then dust flour over butter and remove excess flour from pan by turning the pan over and tapping on bottom of pan. Do it over your sink to avoid a messy counter top 😉.
Now we’ll add all the dry ingredients to the batter that has been mixing for the past 10 minutes. Turn the mixer to medium speed, otherwise you’ll have a dusty-floury kitchen 🙈. Use a spoon and put the ingredients in slowly so it can mix together well. Once the dry ingredients are added, go ahead and add the lemon juice and lemon peel. Mix on high for about 2-3 minutes. The batter should look smooth and silky 🙌🏼, not runny but also not too thick. If the batter is too runny, add some flour and if it is too thick, add some milk to get the right consistency.
Next, add the baking powder and mix it in on medium for about 30 seconds or until it is mixed well into the batter.
Time to put all ingredients into the baking pan. First we want to add the batter. I like to use a spatula to even out the batter throughout the pan. It doesn’t have to be perfect, but you wan to have an almost even surface, so the batter bakes evenly.
Next we’ll add the blueberries. You want to see a sea of blueberries and almost no batter after you’re done spreading them out.
Last but not least, get the Streusel out of the fridge and distribute these evenly over the blueberries.
That’s it! Easy, right!? Let’s get the cake into the oven ☺️.
Here are a few pictures of the cake during baking progress.
WOW you guys, doesn’t this look mouthwatering-good 🤩?! I wish you could smell this coffee cake right now 👌🏼!
Good add-ons for this coffee cake would be whipped cream or a scoop of vanilla ice cream. Today, I feel like plain coffee cake 😉.