Blueberry Lemon Coffee Cake

Name: Blueberry Lemon Coffee Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 12
Cuisine: American
Ingredients: 1/4 cup NOOC Lemon Fused Olive Oil; 2 Tbsp NOOC Wild Blueberry Dark Balsamic, divided; 3 large eggs, room temperature; 1 3/4 cups sour cream; 1/2 cup butter, melted (*you can substitute all Lemon Olive Oil for the butter); 3 cups all-purpose flour; 3/4 cup white sugar; 1 tablespoon baking powder; 3/4 teaspoon baking soda; 1/4 teaspoon salt; 2 cups fresh blueberries; 1/4 cup brown sugar; 1 teaspoon lemon zest; 1/4 cup unsweetened shredded coconut; 1 tablespoon NOOC Blueberry Dark Balsamic; 1 cup icing sugar, sifted; 2 tablespoons cream

Blueberry Lemon Coffee Cake

Shelley Adams

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

50 minutes

Calories

400

Adapted from one of local legend Shelley Adams Whitewater Cooks cookbooks (Raspberry Coffee Cake), this moist and delicious recipe uses Nelson Olive Oil Co. Lemon Fused Olive Oil (either partially or fully) in place of butter, and Wild Blueberry Dark Balsamic for an added flavour kick to the fresh blueberries.

Ingredients

Main Ingredients

1/4 cup NOOC Lemon Fused Olive Oil
2 Tbsp NOOC Wild Blueberry Dark Balsamic, divided
3 large eggs, room temperature
1 3/4 cups sour cream
1/2 cup butter, melted (*you can substitute all Lemon Olive Oil for the butter)
3 cups all-purpose flour
3/4 cup white sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups fresh blueberries
1/4 cup brown sugar

For the Toppings

1 teaspoon lemon zest
1/4 cup unsweetened shredded coconut
1 tablespoon NOOC Blueberry Dark Balsamic

For the Glaze

1 cup icing sugar, sifted
2 tablespoons cream

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Directions

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with olive oil.
In a medium bowl, whisk together eggs, sour cream, NOOC Lemon Fused Olive Oil, and melted butter until creamy.
In a large bowl, whisk together flour, white sugar, baking powder, baking soda, and salt.
Add the wet ingredients to the dry ingredients and gently fold/stir until just combined, scraping the sides of the bowl as you go.
Spread 1/3 of the batter evenly in the bottom of the prepared springform pan.
Sprinkle half of the blueberries and brown sugar over the batter, then drizzle 1 tablespoon of Blueberry Dark Balsamic on top.
Place the remaining batter in large dollops over the blueberry layer, leaving small air pockets in between.
Sprinkle lemon zest and shredded coconut over the top, then drizzle the remaining tablespoon of Blueberry Dark Balsamic in a lattice pattern.
Bake in the preheated oven for 45 minutes to 1 hour, or until a wooden skewer inserted into the center comes out clean.
While the cake is baking, prepare the glaze by whisking together sifted icing sugar and cream until smooth.
Once baked, remove the springform pan from the oven and immediately remove the sides of the pan.
Drizzle the glaze in a spiral pattern over the warm cake, allowing it to drizzle down the sides.