Thursday, July 26, 2018

Blueberry Coffee Cake


I feel about blueberries the same way in which I feel about strawberries, I cannot get enough of their juicy blue goodness. So, I picked up a big container of them, and started baking. Take note of this day. It’s not often that I bake. But, I had seen a recipe for Blueberry Coffee Cake on the Barefeet in the Kitchen blog, and it spoke to me. Am I ever glad that it did; I think this is probably one of the best coffee cakes that I have ever tasted. It is intensely flavorful, loaded with the sweet goodness of fresh blueberries, and the crumb topping takes it over the top. I, unlike the late Mr. O-P, like round coffee cakes, so I baked mine in a 9-inch round pan.

If you like blueberries as much as I do, give this coffee cake a try. My guess is that it would be equally good with chopped fresh bing cherries, or halved raspberries.
Blueberry Coffee Cake
Slightly adapted from Barefeet in the Kitchen

½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 T. lemon zest (I used
Melissa’s Meyer lemons)
2 T. fresh Meyer lemon juice (Melissa’s again)
2 t. vanilla extract
1 cup flour
½ teaspoon baking powder
½ cup sour cream
6 ounces fresh blueberries

Topping:
2/3 cup flour
1/3 cup dark brown sugar
¼ cup melted butter


Preheat oven to 350° F. Grease an 8” square pan (or like I did, a 9” round pan – this one) with butter (I used Baker’s Joy). In a stand mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy, about 6 minutes. Stir in vanilla, lemon zest, and lemon juice. Add the eggs one at a time, mixing until just combined.

In a medium bowl combine flour and baking powder. Place the blueberries into a small bowl and sprinkle with a couple tablespoons of the dry ingredients; stir gently to coat the berries (this keeps them from sinking to the bottom of the coffee cake). Alternately add dry ingredients with sour cream to the butter/sugar mixture, mixing until just combined, beginning and ending with dry ingredients.

Fold in blueberries gently, and pour the batter into the prepared pan. Place flour and sugar for the topping in the same small bowl that held the blueberries, and stir in melted butter. Toss with a fork to combine and sprinkle over the batter in the pan. Bake for 40 to 50 minutes, until a toothpick comes out clean or with moist crumbs. Allow to cool before slicing.


If you love a good coffeecake, and with plum season on the horizon, you MUST try this Plum Streusel Coffee Cake.


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2 comments:

My Recipe Treasures said...

Who doesn't love a coffee cake!?! And blueberries are so good. Thank you for sharing at Snickerdoodle Create Make Bake.

Miz Helen said...

Your Blueberry Coffee Cake will be perfect for weekend brunch! Hope you are having a wonderful week and thanks so much for posting with Full Plate Thursday!
Miz Helen