This is a super moist coffee cake with an amazing smell of berries and citrus.


This recipe is from my Fall 2015 issue!

Serves 8

2 sticks soft butter

11⁄2 cups sugar


1 teaspoon vanilla extract

4 eggs


1 tablespoon grated lemon zest

3 cups flour

2 teaspoons baking powder


pinch of salt

3⁄4 cup blueberries


2 nectarines, sliced


  1. Preheat oven to 350°F.
  2. In a bowl, beat butter and sugar until creamy.
  3. Add vanilla and eggs, 1 at a time.
  4. Add lemon zest, flour, baking powder, and salt and beat until you have a creamy batter.
  5. Spoon into a well-greased round 8” cake tin.
  6. Arrange nectarine slices and blueberries on top.
  7. Bake for about 11⁄4 hours or until a cake tester comes out clean.
  8. Cool on a wire rack.

TIP:

Photography by Food+styling+photography by Paul Lowe

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