Mixed Berry and Lemon Mini Coffee Cake Loaves

Ingredients and Baking Tips

1. Lemon zest and lemon juice: You will need one fresh lemon. Lemon zest is the bright yellow outer layer of the fruit and unlike lemon juice contains essential oils. I like to use a micro-plane zester to make lemon zest, but you can also use the smallest holes on a box grater. Mixing the lemon zest into the butter and sugar helps to release the essential oils and natural lemon flavor into the batter. In a separate glass measuring cup whisk together the buttermilk with lemon juice.
2. Fresh blueberries and strawberries: Organic berries are free of potentially harmful pesticides and are higher in nutritional value.
3. Maple syrup: I like to use maple syrup to replace part of the granulated sugar. Maple syrup adds a natural sweet flavor, is more healthy and nutrient rich compared to granulated sugar.
4. Olive oil: A combination of unsalted butter and olive oil ensures a moist and a light tender crumb. I like to use a extra light mild tasting olive oil in baking.
5. Baking equipment: micro-plane zester, electric standup mixer with a paddle attachment or a electric handheld mixer, 4 mini-loaf baking pans (5.7in-3in-2in), measuring cups and spoons, whisk, spatula, sifter, parchment paper, no-stick baking spray, and a baker cooling rack.
6. Baking techniques: Organize all your ingredients prior to starting the recipe, butter, buttermilk, eggs, and lemon at room temperature. Be careful not to over mix the flour mixture with the batter, I like to reserve a small amount and gently fold in with a spatula. During the last 5 to 7 minutes of baking time, look for browning and insert a toothpick to check if bread is cooked through.

Recipe

Mixed Berry and Lemon Mini Coffee Cake Loaves

• 5 tablespoons unsalted butter at room temperature
• 1/2 cup granulated sugar
• 1/3 cup extra light olive oil
• 1/3 cup maple syrup
• 2 large eggs
• 1 1/2 teaspoon vanilla extract
• 1 tablespoon fresh lemon zest
• 2 tablespoons of freshly squeezed lemon juice
• 3/4 cup low fat buttermilk
• 2 cups all-purpose flour (sifted)
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup fresh blueberries
• 1 cup fresh strawberries sliced

Almond Streusel

• 1/2 cup all-purpose flour
• 1/3 cup granulated sugar
• 2 teaspoons grated lemon zest
• 1/2 cup sliced almonds
• 3 tablespoons unsalted butter softened

1. In a medium bowl, stir together flour, sugar, and lemon zest; stir in almonds. Cut in the butter with a pastry blender or with two forks until topping resembles coarse crumbs.

Directions

1. Preheat oven to 350 degrees F. Spray 4- mini loaf baking pans with baking spray then line the bottom and 2 sides with parchment paper.
2. In a medium bowl whisk together, sifted flour, baking powder, baking soda. Set aside.
3. On medium speed with an electric hand or stand mixer beat butter, sugar, and lemon zest together until light and fluffy 3-4 minutes. Add extra light olive oil and maple syrup, continue to beat until well blended.
4. Add vanilla, then eggs one at a time mixing well between additions.
5. In a glass measuring cup whisk the lemon juice into the buttermilk.
6. On slow speed of electric or stand up mixer alternate flour mixture and buttermilk to cake batter mixing just until flour begins to disappear. Try not to over mix.
7. Gently fold in blueberries and strawberries.
8. Spoon batter evenly between the four mini baking pans.
9. Sprinkle batter with streusel topping.
10. Bake on center rack of preheated oven for approximately 25-30 minutes, or until cake is baked through and lightly springs back or by inserting a toothpick. Cool in pan for 15 minutes then release and continue to cool on a baking rack.