March 13, 2013

Blueberry Coffee Cake

I love blueberries and I love coffee cake.
When I came across this recipe, there was no question that I would enjoy every last bite! Last Easter, I made a Blueberry Brunch Cake and thought that was delicious; however, after putting this Coffee Cake to the test, it put the Brunch Cake to shame. As a fellow blueberry lover, I knew this recipe was what I was going to make for my cousin's bridal shower! Recipe adapted from Sweet Anna's.

INGREDIENTS
For the Crumble Topping:
  • ½ cup brown sugar
  • ½ cup flour
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ cup butter, softened



For the Cake:
  • 2 cups flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ¾ cup sugar
  • ¼ cup butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • 3 cups fresh blueberries (or frozen, do not thaw!)


DIRECTIONS
  1. Preheat the oven to 375ºF. Grease a 9x13″ baking dish and set aside.
  2. In a medium bowl, combine the first five ingredients, mixing together with a fork until crumbly; set aside.
  3. In another medium bowl, stir together the flour, baking powder, salt and cinnamon.
  4. In a large bowl, cream together the remaining butter and sugar. Blend in the egg and vanilla until smooth. Blend in the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). Fold in the blueberries. (The dough is quite stiff, so be patient as you’re folding in the berries! Don’t mush them up!)
  5. Spread the batter into the prepared pan and sprinkle with the crumble topping. Bake for 45-50 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool, and cut into bite size squares. Enjoy :)
Here are a few more pictures I wanted to share from her beautiful shower!

A delicious spread of food!

The beverage station

The Bride-to-Be and myself, her MOH :)

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