Ingredientes para Blueberry Lemon Coffee Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1/4 cup almond paste
- 2 tablespoons unsalted butter, softened
- 1 large egg
- 2 tablespoons lemon juice
- Nonfat Milk
- 1 cup fresh blueberries
- Fresh Lemon Rind
- Cooking Spray
- Sliced Almonds
- Ground Cinnamon
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Cómo preparar Blueberry Lemon Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
- Whisk together flour, baking powder, baking soda, and salt in a small bowl.
- In a large bowl, cream together 1/2 cup sugar, almond paste, and softened butter until light and fluffy.
- Beat in the egg and lemon juice until well combined.
- Gradually add the dry ingredients and milk to the wet ingredients, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the blueberries and lemon zest.
- Pour batter into the prepared pan.
- In a separate small bowl, combine 1/4 cup sugar, rolled oats, flour, pecans/walnuts, and cold butter. Use a fork or your fingers to combine until the mixture resembles coarse crumbs.
- Sprinkle the topping evenly over the batter.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for at least 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
70g
Fat
12g
Carbs
10g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Breads Breakfast Fruit American Oven Easy Beginner Cook Fall Spring Summer Vegetarian Coffee Cakes Nuts Dietary Seasonal Quick Breads Berries Blueberries Citrus Lemon Brunch Equipment Presentation Served Cold
