I am slightly in denial about the fact that summer is basically over. For us in the Pacific Northwest – it never really started – maybe that is why. I am not actually a big fan of the sun – but I am a huge fan of the garden, and ours just didn’t produce like it normally does. The one surprise crop we had were the blueberries that continue to ripen, even when the weather was not cooperating.
So, to celebrate the last of our blueberry harvest, I decided to make a blueberry coffee cake. I adapted the recipe from my CSA market basket – which looked healthy yet scrumptious – and yes, it was everything I had hoped. It was so moist and flavorful, and the crumb topping had just the right amount of sweetness. The best part about this coffee cake? It was even better the next morning – with a nice cup of coffee.
- 1 cup flour
- 1/2 cup whole wheat flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups blueberries
- 1 teaspoon lemon zest
- 1 egg
- 1/2 cup milk
- 1/4 cup butter
- 1/3 cup sugar
- 1/3 cup whole wheat flour
- 1/3 cup nuts (optional)
- 2 tablespoon butter
- 1 teaspoon ground cinnamon
Preheat oven to 425. Combine flours, sugar, baking powder, cinnamon and salt in a large mixing blow. Incorporate thoroughly, then gently fold in blueberries and lemon zest. In a small bowl whisk together egg, milk, butter and add to flour mixture. Stir carefully until well incorporated. Spread mixture onto a greased 8×8 inch baking pan. In a medium bowl mix together topping ingredients, cutting cold butter until large crumbles form. Sprinkle over batter and place in center rack in oven. Bake until top is golden brown, 20-25 minutes, or until a wooden toothpick or skewer inserted in the center comes out clean. Serve warm.
For a printer-friendly version of this recipe, please click here: Blueberry Coffee Cake
I had very strange eating habits as a child. I wasn’t a huge fan of chocolate, and I always picked the blueberries out of my blueberry muffins. Not that muffins were a large part of my diet by any means – if we had muffins a few times a year, that was a real treat. For some reason though, I specifically remember plucking out all the blueberries whenever we had them.
My girls love fruit – I mean love
it. Berries are their favorite. They could probably eat a pound of berries a day if I let them. Most of the time I can’t even think about baking with berries, because they don’t stay in our house long enough – but – I saw this recipe in Bon Appetit
and I had to try it. I love corn muffins and blueberry muffins (now I actually eat the blueberries) and this looked like a combination of both. So – I decided to sneak to the grocery store while they were still at school to grab a couple of pints – and while I was making dinner and they were watching a show – I was able to whip this together. By the time they came into the kitchen, the blueberries were already in the oven. Score!
It turns out that they loved this cake – we all did. It was so moist and delicious – and if you sprinkle some cinnamon on top, you could call it a coffee cake and eat it for breakfast.
- Nonstick vegetable oil spray
- 1 1/3 cups all-purpose flour
- 2/3 cup yellow cornmeal
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 6 tablespoons vegetable oil
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon honey
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
- 3/4 cup plus 3 tablespoons sugar, divided
- 1 1/2 teaspoons salt
- 1 cup ricotta cheese
- 1/3 cup plain yogurt
- 3 cups fresh blueberries
- 10-inch-diameter springform pan with 2 3/4-inch-high sides
Preheat oven to 325°F. Spray 10-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Whisk flour and next 3 ingredients in medium bowl. Whisk oil, eggs, vanilla, and honey in another medium bowl. Using electric mixer, beat butter, 3/4 cup plus 2 tablespoons sugar, and 1 1/2 teaspoons salt in large bowl until creamy. With mixer running on medium speed, gradually add egg mixture; beat to blend. Beat in flour mixture just to blend. Add ricotta and yogurt; beat on low speed just to blend. Pour half of batter into prepared pan. Scatter 1 1/2 cups blueberries over. Spoon remaining batter over in dollops, then spread to cover blueberries. Scatter remaining blueberries over. Sprinkle remaining 1 tablespoon sugar over.
Bake cake until top is golden brown and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool completely in pan on rack.
For a printer-friendly version of this recipe, please click here: Blueberry Cornmeal Cake