Difficulty: Beginner
Baked Goods
Smoked Lemon Blueberry Coffee Cake
Prep Time: 20 min
Cook Time: 1 hrs, 30 min
Difficulty: Beginner
With a burst of sweet blueberries and the subtle tang of lemon, this Smoked Lemon and Blueberry Coffee Cake is incredibly delicious and perfect for a slow weekend brunch!
Instructions
- Step 1: Preheat recteq to 325°F and allow grill to come up to temp. Spray 9 x 5 inch loaf pan with nonstick spray and set aside.
- Step 2: In mixing bowl, whisk together flour, sugar, and Chef John's Soul Powder Rub and set aside. Add blueberries to mixing bowl and add 1 tablespoon of flour to them; roll them in flour until well coated.
- Step 3: With paddle attachment on the electric mixer, add butter and beat on medium speed for 1 minute. Then slowly add in sugar, beat until light and fluffy 5-7 minutes.
- Step 4: Scrape down side of bowl, turn mixer on medium speed and beat in eggs and yolks. Scrape down sides of bowl, add vanilla, zest, and lemon juice and mix until well-combined.
- Step 5: Add dry ingredients and mix on low for 3 minutes. Scrape down side of bowl, add blueberries, and fold into batter. Pour batter into loaf pan and smooth out the top and place in recteq.
- Step 6: Bake for 35 minutes, then rotate pan 180° and cook for another 35 minutes. Tent aluminum foil over loaf pan and continue to cook for 15-20 minutes.
- Step 7: Remove from recteq and allow to cool for 20 minutes on a wire rack. Remove from pan and allow to cool for another 15 minutes. Serve!
Ingredients
Serving Sizes
Ingredients
- 2 cup(s) Cake Flour
- 2 teaspoon(s) Chef John's Soul Powder Rub
- 1/4 teaspoon(s) Sea Salt
- 3 Eggs
- 3 Egg Yolks
- 1 cup(s) Butter, softened
- 1 1/4 cup(s) Sugar
- 1 1/2 teaspoon(s) Vanilla Extract
- 2 tablespoon(s) Lemon Juice
- 3 teaspoon(s) Lemon Zest
- 1 1/2 cup(s) Blueberries
- 1 tablespoon(s) Cake Flour
Tools Needed
- 9x5 inch Loaf Pan
- Aluminum Foil
- Electric Mixer
- Medium Mixing Bowls
- Whisk
- Non-Stick Spray
- Step 1: Preheat recteq to 325°F and allow grill to come up to temp. Spray 9 x 5 inch loaf pan with nonstick spray and set aside.
- Step 2: In mixing bowl, whisk together flour, sugar, and Chef John's Soul Powder Rub and set aside. Add blueberries to mixing bowl and add 1 tablespoon of flour to them; roll them in flour until well coated.
- Step 3: With paddle attachment on the electric mixer, add butter and beat on medium speed for 1 minute. Then slowly add in sugar, beat until light and fluffy 5-7 minutes.
- Step 4: Scrape down side of bowl, turn mixer on medium speed and beat in eggs and yolks. Scrape down sides of bowl, add vanilla, zest, and lemon juice and mix until well-combined.
- Step 5: Add dry ingredients and mix on low for 3 minutes. Scrape down side of bowl, add blueberries, and fold into batter. Pour batter into loaf pan and smooth out the top and place in recteq.
- Step 6: Bake for 35 minutes, then rotate pan 180° and cook for another 35 minutes. Tent aluminum foil over loaf pan and continue to cook for 15-20 minutes.
- Step 7: Remove from recteq and allow to cool for 20 minutes on a wire rack. Remove from pan and allow to cool for another 15 minutes. Serve!
Chef Pairings
If you'd like to add the perfect protein option to this sweet breakfast treat, you've got to try Pig Candy to make your morning meal next-level delicious.