Small Batch Blueberry Lemon Coffee Cake for Two
This coffee cake is full of lemon goodness! Lots of lemon flavor in the cake, the streusel topping and the lemon glaze. It's the perfect amount for 2-4 people and perfect for brunch, tea time or anytime!
Recipe:
CoffeeCake:
3 Tbsp butter, softened
1/3 cup granulated sugar
1 egg
1/3 cup plain Greek yogurt or sour cream
1/2 tsp vanilla extract
1 Tbsp lemon juice, fresh
3/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup of fresh or frozen blueberries, thawed and well drained.
Streusel Topping:
1/4 cup granulated sugar
1/4 cup flour
1 Tbsp lemon zet
2 Tbsp butter, softened
1/8 tsp lemon extract (optional)
Lemon Glaze:
1/3 cup powdered sugar
1 Tbsp lemon juice
Preheat oven to 350 degrees F.
Grease a 6 inch round cake pan and line bottom with wax paper or parchment paper.
For Coffee Cake:
Mix together butter and sugar until light and fluffy.
Add in eggs, yogurt, lemon juice and vanilla. Mix to combine.
Add in flour, baking powder, baking soda and salt.
Mix until just combined. Add in blueberries. Don't overmix, just gently fold them in.
Pour batter into prepared pan.
Mix together Streusel Topping:
Combine sugar, flour and salt in medium bowl. Add in lemon zest and stir to combine.
Add in butter, using a pastry blender or fingers, work the mixture together until it resembles wet sand.
Add in lemon extract and pour over the top of the coffee cake.
Bake for 40-50 minutes or until a toothpick comes out clean.
Remove from pan and cool completely.
Mix together glaze by combining lemon juice and powdered sugar until a nice drizzling consistency forms.
Drizzle over coffee cake and enjoy!
Check out my Easter for Two Ebook! All your favorite Easter recipes in small batch form - perfect for 2-4 people! Find it here:
And my Thanksgiving for Two Ebook!
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Welcome to my Kitchen! I'm Leigh Anne, the mother of four adult children and my husband and I are now empty nesters. I know the challenges of learning to cook for just the 2 of you, it feels like learning to cook all over again! After the kids left home, I found that I stopped making a lot of our family's favorite dishes and treats because those recipes just made too much food and I was tempted to eat too much!
On this channel, I invite you into my kitchen each week where we learn how to make small batch recipes with big taste. You can still enjoy all those family favorite recipes, just less of it!I look forward to meeting you in the kitchen each week with a new recipe and video.
You can find all my recipes on my website at yourhomebasedmom.com.#smallbatchrecipes #cookingfortwo #smallbatchcooking
Simple and delicious yogurt coffee cake recipe❗ Just whip yogurt with coffee❗ 99
This simple and delicious yogurt coffee cake recipe will leave no one indifferent. Just whip yogurt with coffee! The main thing is to cook with love!
Cooking recipe and ingredients:
1. 6 oz. (170 g) of white yogurt and 2 tbsp. of instant coffee.
2. 2 eggs and 6.5 oz. (180 g) sugar.
3. 1/2 cup (100 ml) of each: milk and sunflower oil.
4. 8 oz. (230 g) flour and 1/2 oz. (10 g) baking powder.
5. Grease a standard 8'' (20 cm) baking dish with oil.
6. Bake for 30 minutes at 350° F (180 ° C).
7. A little powdered sugar.
8. Enjoy!
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Ina Garten's 5-Star Lemon Yogurt Cake | Barefoot Contessa | Food Network
Ina covers her Lemon Yogurt Cake with a sweet lemon syrup to absorb more flavor!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Lemon Yogurt Cake
Recipe courtesy of Ina Garten
Total: 1 hr 20 min
Prep: 20 min
Inactive: 10 min
Cook: 50 min
Yield: 1 loaf
Level: Easy
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
Directions
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
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Ina Garten's 5-Star Lemon Yogurt Cake | Barefoot Contessa | Food Network
Greek Yogurt Coffee Cake - Homebody Eats
Warm, gooey sugar and cinnamon coffee cake loaf recipe is the ultimate decadent breakfast or dessert. If you're wondering what you can make with Greek yogurt, you have to try baking up this version of quick bread. In addition to the cinnamon and sugar, the coffee cake has Greek yogurt to keep the cake moist and light. Whether you're looking for a warm winter breakfast or an addition to Christmas brunch, Greek yogurt coffee cake is best served straight from the oven!
FULL RECIPE:
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Keto Lemon Blueberry Coffee Cake
Pan size: 6 or 7 inch (15 or 18 cm) springform pan
INGREDIENTS
3 large eggs at room temperature
1 teaspoon (5mL) vanilla extract
1 teaspoon (5mL) lemon extract
zest of 1 lemon
¼ cup (60g) sour cream or greek yogurt
¼ cup (50g) granulated sweetener (I usedd Lakanto)
2 tablespoons (30g) melted unsalted butter
⅓ cup (65g) blanched almond flour
⅓ cup (37g) coconut flour
1 teaspoon (4g) baking powder
¼ teaspoon (1g) salt
½ cup (85g) fresh blueberries
3 tablespoons (21g) coconut flour
3 tablespoons (35g) Lakanto monkfruit sweetener
½ teaspoon (1.5g) cinnamon powder
2 tablespoons (30g) softened unsalted butter
⅓ cup (50g) chopped pecans
(Optional)
2 ounces (60g) cream cheese at room temperature
2 tablespoons (25g) powdered sweetener (I used Lakanto)
½ teaspoon (3mL) lemon extract
2-3 tablespoons (30-45mL) heavy whipping cream at room temperature
Bake at 325°F (163°C) for 30-35 minutes or until toothpick is clean when inserted and top is golden brown.
Yields 8 servings
NET CARBS: 3.6g
FIBER: 18.3g
PROTEIN: 5.1g
FAT: 13.1g
CALORIES: 170
#ketoserts #lowcarbcoffeecake #lowcarbblueberrycoffeecake
Tamaño del recipiente: recipiente desmontable de 6 o 7 pulgadas (15 o 18 cm)
INGREDIENTES
3 huevos grandes a temperatura ambiente
1 cucharadita (5 ml) de extracto de vainilla
1 cucharadita (5 ml) de extracto de limón
Ralladura de 1 limón
¼ de taza (60 g) de crema agria o yogur griego
¼ de taza (50 g) de edulcorante granulado (usé Lakanto)
2 cucharadas (30 g) de mantequilla sin sal derretida
⅓ taza (65 g) de harina de almendras blanqueada
⅓ taza (37 g) de harina de coco
1 cucharadita (4 g) polvo de hornear
¼ de cucharadita (1 g) de sal
½ taza (85 g) de arándanos frescos
3 cucharadas (21 g) de harina de coco
3 cucharadas (35 g) de edulcorante de fruta de monje Lakanto
½ cucharadita (1,5 g) de canela en polvo
2 cucharadas (30 g) de mantequilla ablandada sin sal
⅓ taza (50 g) de nueces picadas
(Opcional)
2 onzas (60 g) de queso crema a temperatura ambiente
2 cucharadas (25 g) de edulcorante en polvo (yo usé Lakanto)
½ cucharadita (3 ml) de extracto de limón
2-3 cucharadas (30-45 ml) de crema batida espesa a temperatura ambiente
Hornee a 325 ° F (163 ° C) durante 30-35 minutos o hasta que el palillo esté limpio al insertarlo y la parte superior esté dorada.
Rinde 8 porciones
CARBOHIDRATOS NETOS: 3.6g
FIBRA: 18,3g
PROTEÍNA: 5.1g
GRASA: 13,1g
CALORÍAS: 170
Dimensioni della padella: teglia a cerniera da 6 o 7 pollici (15 o 18 cm)
INGREDIENTI
3 uova grandi a temperatura ambiente
1 cucchiaino (5 ml) di estratto di vaniglia
1 cucchiaino (5 ml) di estratto di limone
Scorza di 1 limone
¼ di tazza (60 g) di panna acida o yogurt greco
¼ di tazza (50 g) di dolcificante granulato (io ho usato Lakanto)
2 cucchiai (30 g) di burro non salato fuso
⅓ tazza (65 g) di farina di mandorle sbollentate
⅓ tazza (37 g) di farina di cocco
1 cucchiaino (4 g) di lievito per dolci
¼ di cucchiaino (1 g) di sale
½ tazza (85 g) di mirtilli freschi
3 cucchiai (21 g) di farina di cocco
3 cucchiai (35 g) di dolcificante Lakanto monkfruit
½ cucchiaino (1,5 g) di cannella in polvere
2 cucchiai (30 g) di burro non salato ammorbidito
⅓ tazza (50 g) di noci pecan tritate
(Opzionale)
2 once (60 g) di crema di formaggio a temperatura ambiente
2 cucchiai (25 g) di dolcificante in polvere (io ho usato Lakanto)
½ cucchiaino (3 ml) di estratto di limone
2-3 cucchiai (30-45 ml) di panna da montare a temperatura ambiente
Infornare a 163 ° C per 30-35 minuti o finché lo stuzzicadenti non è pulito quando viene inserito e la parte superiore è marrone dorato.
Produce 8 porzioni
CARBURI NETTI: 3,6 g
FIBRA: 18,3 g
PROTEINE: 5,1 g
GRASSI: 13,1 g
CALORIE: 170
Taille du moule: moule à charnière de 6 ou 7 pouces (15 ou 18 cm)
INGRÉDIENTS
3 gros œufs à température ambiante
1 cuillère à café (5mL) d'extrait de vanille
1 cuillère à café (5mL) d'extrait de citron
Zest de 1 citron
¼ tasse (60 g) de crème sure ou de yogourt grec
¼ tasse (50g) d'édulcorant granulé (j'ai utilisé du Lakanto)
2 cuillères à soupe (30g) de beurre non salé fondu
⅓ tasse (65g) de farine d'amande blanchie
⅓ tasse (37g) de farine de noix de coco
1 cuillère à café (4g) de poudre à pâte
¼ cuillère à café (1 g) de sel
½ tasse (85 g) de bleuets frais
3 cuillères à soupe (21 g) de farine de noix de coco
3 cuillères à soupe (35g) d'édulcorant Lakanto
½ cuillère à café (1,5 g) de cannelle en poudre
2 cuillères à soupe (30g) de beurre non salé ramolli
⅓ tasse (50g) de pacanes hachées
(Optionnel)
60 g de fromage à la crème à température ambiante
2 cuillères à soupe (25g) d'édulcorant en poudre (j'ai utilisé Lakanto)
½ cuillère à café (3 ml) d'extrait de citron
2 à 3 cuillères à soupe (30 à 45 ml) de crème à fouetter épaisse à température ambiante
Cuire au four à 325 ° F (163 ° C) pendant 30 à 35 minutes ou jusqu'à ce qu'un cure-dent soit propre une fois inséré et que le dessus soit doré.
Donne 8 portions
GLUCIDES NETS: 3,6 g
FIBRE: 18,3 g
PROTÉINES: 5,1 g
GRAISSE: 13,1 g
CALORIES: 170
Yogurt Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Yogurt Cake. This Yogurt Cake is an everyday cake. It's one that I serve as a weekday dessert or when friends come over for coffee. It has a wonderful dense and moist texture and tastes of almond, lemon, and vanilla. No one will ever guess how easy it is to make.
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