Thursday, May 07, 2020

Raspberry Lemon Coffeecake

So in Tuesday's post I mentioned turning an old favorite muffin recipe into a scrumptious raspberry coffeecake.  It makes such a great coffeecake that I will probably not make it as muffins again, but one never knows.

The first time I baked this,  I just mixed all of the raspberries into the batter.  The second time around, I looked more closely at the muffin recipe and realized half of the berries were to be sprinkled on each layer.  I also had the inspiration to add some lemon curd.  I love raspberry and lemon flavors together, and I had part of a jar of lemon curd in the fridge just begging to be used up in some delightful baked good.  
So without further ado, here is the recipe:


Coffeecake batter:
1 1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1/2 c. melted butter
1 egg
1/3 to 1/2 cup lemon curd
1 c. whole raspberries ( I use frozen ones) divided use

Streusel topping:
1/4 c. chopped pecans
1/4 c. brown sugar
1/4 c. flour
2 Tblsp. melted butter

For  batter, sift together flour, sugar, baking powder and salt; set aside. In a large bowl, whisk together the milk, melted butter, and egg. Stir in the flour mixture.

Spread half of the batter in a greased 9-inch square pan.  Place teaspoonfuls of lemon curd here and there over the batter, spacing them as evenly as possible.  Sprinkle half of the raspberries evenly over the curd/batter in pan.

Carefully spread remaining batter over the first layers, then sprinkle the remaining half cup of raspberries over the top.

For topping, combine the topping ingredients until crumbly. Sprinkle the topping over the batter/berries in pan.

Bake at 375º for 35-40 minutes or until cake tests done.

 Yield: 1 9-inch square coffeecake

Hope you enjoy this coffeecake if you try baking it!  We thought it was fantastic.

* Oh, and if you wanted to make this gluten free, you could do as I did and use the 1-to-1 gluten free baking flour for the cake part, and brown rice flour in the streusel topping. *


  1. Oh boy! Does that ever look and sound gooood.

  2. I hope you enjoy it, Vee! It is good without the lemon curd, too, as my first experiment proved.

  3. Wow!! That sounds wonderful! I've never seen a jar of Lemon Curd at the store. I will have to look for that. That would certainly add a nice twist to the cake. Really sounds yummy! Would be nice with a cup of tea!! Thanks for sharing.

  4. You should be able to find lemon curd near the jams and jellies, Pamela. I usually buy mine at Ocean State Job Lot (think that's a New England thing) but I'm pretty sure I've seen it in Walmart. Hope you enjoy the recipe if you try it ... yes, it would be perfect with a cup of tea!

  5. Oh yummy! What a fabulous idea!
    I love raspberries, and lemon curd is equally delicious!
    We are doing far too much baking around here {{smiles}}. Thankfully, we have entered a new phase of lockdown which means we can walk between 6am and 9am each day...phew!
    Hope you have had a lovely week, Mrs T - sending love your way!


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