Lemon Blueberry Coffee Cake & Cottage Herb Dip
Still in spring entertaining and brunch mode after a beautiful Easter weekend! This Lemon Blueberry Coffee Cake is such a bright way to start a sunny morning. And I have to give my station mates more credit—I thought they’d be disappointed in a crudite platter, but they were all happy to get their share of veggies in this morning. Keep it in the fridge for easy snacking or bring it out to a Keeneland tailgate. Blending cottage cheese makes a great dip base and it’s healthier than my usual sour cream-mayo-cream cheese combo.

Lemon Blueberry Coffee Cake
Ingredients
Streusel
- 6 tbsp butter, melted
- 1 tsp vanilla
- 1/2 cup brown sugar
- 1 cup flour
- pinch salt
Cake
- 1/2 stick butter (1/4 cup), melted
- 1/4 cup canola oil
- 3/4 cup sugar
- 2 eggs
- 2 tbsp lemon zest
- 1/4 cup lemon juice
- 3/4 cup Greek yogurt or sour cream
- 2 cups flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 1/2 cups blueberries
Icing
- 1 tbsp lemon juice
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350 degrees and lightly grease a 10 inch cake pan. A 9 inch springform pan, which usually has 3 inch sides, can be used. A 9 inch cake pan with 2 inch sides will be too small and overflow.
- To make the streusel, combine all the streusel ingredients in a small bowl and stir to form a crumbly topping. Set aside.
- For the cake, whisk together the melted butter, oil, sugar, and eggs in a medium bowl. Add the lemon zest, juice, and Greek yogurt and stir again to combine. In a separate bowl, stir together the flour, salt, baking soda, and baking powder. Add this to the liquid ingredients and gently stir to form a batter. Fold in the blueberries and transfer to the prepared cake pan, then top evenly with the streusel mixture.
- Bake for about 45 minutes (a 9 inch pan may take an hour or longer) or until a toothpick inserted comes out clean (make sure to get underneath the streusel) and the top of the cake springs back when lightly touched. To make the icing, stir the lemon juice and powdered sugar together to form a thick glaze and drizzle over the cake.

Cottage Herb Dip
Ingredients
- 2 cloves garlic
- 1 cup assorted leafy herbs such as dill, basil, chives, parsley
- 1 16- oz container cottage cheese
- salt and pepper
Instructions
- Cut vegetables, such as snap peas, cucumbers, radishes, carrots
- To make the dip, mince the garlic cloves in a small food processor. Add the herbs, making sure to chop the chives beforehand, otherwise the long herbs may wrap around the blade. Add the cottage cheese and process until smooth. Season with salt and pepper. Serve with cut vegetables, crackers, or as a spread in sandwiches or wraps.