By Live Right Live Well

Blueberry Meyer Lemon Coffee Cake Recipe

Breakfasts and brunches call for coffee cake, so make yours as nutrient-rich as possible.

Blueberries and Meyer lemon juice and zest star in this coffee cake, which is made with whole-grain oats and whole-wheat flour. The Meyer lemon is a citrus fruit native to China, and it has a thin skin, golden-yellow color and pleasing fragrance. It's also sweeter than regular lemons and thought to taste like a cross between a lemon and an orange.

White whole-wheat flour is 100 percent whole grain -- with a lighter color.

Blueberry Meyer Lemon Coffee Cake Recipe

    Prep Time: 30 minutes

    Cook time: 50 minutes

    Yield: Serves 12

Blueberry Meyer Lemon Coffee Cake Recipe Ingredients

    Streusel Topping

    1/3 cup firmly packed light brown sugar

    1/2 cup white whole-wheat flour

    3 tablespoons quick-cooking oats, uncooked

    1/4 teaspoon Saigon cinnamon

    1/8 teaspoon ground nutmeg

    Zest of 2 Meyer lemons, finely grated

    5 tablespoons unsalted butter

    Coffee Cake

    1 1/3 cups white whole-wheat flour

    1 cup all-purpose flour

    2 teaspoons baking powder

    1/2 teaspoon salt

    1 cup sugar

    1/4 cup canola oil

    2 large eggs

    1/2 teaspoon vanilla

    2 tablespoons Meyer lemon juice

    1/2 cup low-fat buttermilk

    2 1/2 cups fresh blueberries, rinsed and well-drained

Blueberry Meyer Lemon Coffee Cake Recipe Directions

    1. Preheat oven to 375 F. Butter and flour a 9-inch square cake pan.

    2. For the streusel:

    Whisk brown sugar, flour, cinnamon and nutmeg together in a small bowl. Lightly stir in Meyer lemon zest. Cut in butter with a pastry cutter, a fork or your fingers until entire mixture is crumbly. Set aside.

    3. For the batter:

    Whisk flours, baking powder, salt and sugar together in a medium bowl. In a separate large bowl, whisk canola oil, eggs, vanilla, Meyer lemon juice and buttermilk together until thoroughly blended. With a fork or spoon, stir liquid mixture into dry flour mixture, mixing only until blended. Lightly fold in blueberries.

    4. Pour batter in the prepared pan. Sprinkle streusel topping evenly over batter.

    5. Bake for 40 to 50 minutes, or only until knife or tester comes out clean when inserted in center.

    6. Let it cool just slightly, then slice and serve warm. Refrigerate leftovers in a tightly covered container.

Nutrition information (per serving)

310 calories

5 g protein

50 g carbohydrates

10 g fat (3.5 g saturated)

48 mg cholesterol

163 mg sodium

155 mg potassium

49 mg calcium

1.7 mg iron

212 IU vitamin A

6 mg vitamin C

3.5 g fiber

Available at Amazon.com: Eula Mae's Cajun Kitchen

 

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Article: Copyright © Tribune Media Services, Inc.

Coffee Cakes - Blueberry Meyer Lemon Coffee Cake Recipe

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