![]() ![]() Place the blueberries in a separate bowl and add 2 tablespoons of the flour mixture to the blueberries. Whisk the flour, baking soda, baking powder, and salt in a bowl to blend and remove any lumps. Preheat the oven to 350☏ and grease a 9-inch square cake pan.So, the the icing on the cake, so to speak, is that this recipe has updated and amended to guarantee success, thanks to your feedback. Give it a good beating and it turns into a lovely glaze that you can drizzle over the top. It may seem like you don’t have enough liquid for this glaze, but it just takes the lemon juice a minute or two to dissolve the sugar. If you want a really thick glaze, add another teaspoon or two of powdered sugar to the mix. Mix the powdered sugar and lemon zest with just 2 tablespoons of lemon juice (about one lemon) for a nice pourable consistency. ![]() The lemon glaze that goes on top after baking couldn’t be simpler. If you don’t have a 9-inch square pan, move up to a 9-inch by 13-inch baking pan and check the cake at 40 minutes because it will cook a little faster. Don’t try to substitute an 8-inch pan because this coffee cake rises high and fills a 9-inch square. The updated recipe is designed for a 9-inch square cake pan, metal or ceramic (ceramic will take the longer suggested time). If you made the original recipe in a metal cake pan, the timing was too long and the cake became dry. While it worked perfectly in ceramic and stayed moist, it did take longer to bake. The biggest issue with the original version of this cake was the pan it was baked in. Secondly, I hope you try again because this cake is really worth it and your success means a lot to me. If you’re one of those folks who reached out, first of all, thank you. It was anything but dry when I made it, but you talk and I listen! So, back to the drawing board, making it again and I now understand the issues and have amended the recipe so that you will all have success. Perfect, except for one thing… I heard from several of you that you found the cake dry. I baked it in a pretty ceramic dish that could go straight to the table, which meant that it would stay warm for longer as I served it to guests, plus I didn’t have to wash any extra pans for baking, serving or storing. This recipe started out as a quick, simple blueberry crumb coffee cake, paired with a simple lemon glaze – one of my favorite flavor combinations. The History of this Blueberry Coffee Cake ![]()
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