I know it’s September, but it’s technically still summer, y’all. Now, before you start throwing pumpkins at me, google it–fall officially begins on September 23rd (nerd alert!). But seriously, we’ve got to hang on to the last shreds of summer and long days when the sun stays up with you until late in the evening.
I posted recently on Instagram about how I love cooking and baking with seasonal produce, and for that reason, summer is one of my favorite seasons. There are so many local, organic, and delicious produce options at farmers’ markets that it seems a shame to let these hot summer months go by without taking time to enjoy all the flavors they bring with them.
Making seasonal baked goods is easy in the winter, when having warm gooey cookies fresh out of the oven makes the season a little less drab and a lot more cozy, but summer doesn’t have that same effect on people. During the summer, I tend to opt for iced coffee, cold sandwiches, and smoothie bowls rather than warmer foods. This coffee cake is amazing served at room temperature with a chilled glaze.
I recently served this at a late morning brunch at my house, and it was a hit. The lemons and blueberries combine for a sweet, tangy flavor that lends itself well to a brunch or afternoon picnic setting. It doesn’t really need any ice cream on the side–it’s plenty rich enough on its own, but I’d suggest having this with a large glass of iced tea in the summer, or a fresh cup of black coffee in the fall. You’ll notice that basically everything I make “pairs well with a fresh cup of black coffee”.
This recipe is meant for a bundt pan like this one: make sure you grease WELL because otherwise you’ll end up with half a cake stuck in a pan. Not cute.
Also: if you’re making this recipe NOT in the summertime or can’t find fresh blueberries that look perky enough, just use frozen blueberries. I like to use frozen fruit in some recipes because it brings out the natural sugars of the fruit and will often give a tangier, sweeter taste to baked goods.
Lastly: because I know she’ll want credit, the original recipe is from my mom, but I’ve tweaked flavorings/spices, added a lemon glaze (I’m a genius, I know… just kidding. Not doing rocket science over here) and added the dairy alternatives. BASICALLY an entirely different recipe. Kind of. I’ve added the option for you to choose your own adventure: topping option 1 or topping option 2. Option 1 is more of a true coffee cake crumble topping (see dictionary definition for: fall) and option 2 is a light lemon glaze (for those of us still hanging on to summer and asking it to never leave us again).
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