Sunday brunch With blueberries coffee cake

Hello!

No idea when this heat wave will  be finally over, But about one thing i am sure after summer 2018 i will never ever scold Swedish winters . I dreamed about these days, But this is uncertainty of life  you never knows whats coming, And this summer is a nightmare with raising fears of global warming in my mind.

Meanwhile i am great believer that you are master of your soul:).  Instead of worrying things which are out of my control .....want to make best what are.. So do not let weather or anything else come between you and  your sweet cravings :).And if  you are dreaming to bake while its scorching hot to even think about oven :). lets take a plunge in cold water and you are all ready to make your baking 

fantasies real. That is how things  are working at my side. 

Fixed this blueberry cake a while ago and i guess it is one of my family favorite.  Sharing this recipe as i am  too much ready to bake it for Sunday brunch tomorrow. Its basically a soft lemon cake with blueberries cheese cake swirl and optional crumble on top.

Lemon Blueberries Cheese swirl cake:

INGREDIENTS:

         For lemon cake:

•  100 gm butter softened at room temperature
•  2 eggs 
•  110 gm ( 1 1/4 dl ) Sugar
•  135 gm  (2 1/4 dl) all-purpose  flour
•  1 1/4 tsp baking powder
•  2 tbsp milk
•  zest of 1 lemon


For blueberries swirl:

• 100 gm cream cheese
• 1/2 cup (1 dl) blueberries frozen

Crumble:
• 50 gm butter melted
• 65 gm (1 1/2 dl) rolled oats
• 45 gm (1/2 dl ) brown sugar

Method

• Preheat the oven to 180C. Grease and line one round spring form with baking parchment. 
• In a large mixing bowl with the help of electric mixer cream butter and sugar together. Add eggs and mix well . Add dry ingredients  and grated lemon zest. Mix everything together for one minute until well combined and transfer to the prepared baking form.
• In a medium size bowl mix all  cheese swirl ingredients. Spoon cheese batter on the top of lemon cake. with a knife make swirls on top to make marble design.

                                                           Swirl is all ready to go

• For Crumble place the oats, sugar in a bowl and mix well. Add butter cubes into the mixture. mix well until the crumble is ready.

• Sprinkle the crumble mixture on top.plus some extra blueberries. Bake for 35–40 minutes, or until the cake has shrunk a little from the sides of the tin .Enjoy:)

And Thats how i made it:)

It is entirely optional to add thinly sliced almonds on top. I added because i love extra crunch on top  and three textures in one cake. This cake always turned a hit on brunch table that is why i never found chance to photograph this according to my aesthetic senses .  May be i  myself cant wait to take a bite or May be i  use to bake this for weekend brunch! and May be in  motherhood weekends have this much extra hustle bustle.:)  --- but i am sure  its time to say good night:)