Summer is here! I am so excited to use all the great produce out there. Who doesn't want to enjoy some fresh berries?! I was pondering what to make for this month's What's Baking for the summer produce theme when Jenn from Jenn Cuisine mentioned a blueberry coffee cake that was a family favorite from when she was growing up. I love blueberries so this one jumped straight to the top of my list.
I had also recently received a wonderful gift of salts, sugars and other spices from myspicesage.com. One of the sugar I was gifted was a blueberry flavored sugar. I ended up mixing this with the brown sugar in the topping which I think added a little something extra to it.
This was very easy to make, although I did have a little snafu with the topping. In my head it said melted butter which wasn't the case, though in the end I think it tasted pretty good as I made it. I used light sour cream, 1/3 less fat cream cheese and Skim Plus milk which made me feel a little better about the multiple slices I ate. The cake is pretty big, so this is definitely one to share.
Blueberry Coffee Cake (from The Main Wild Blueberry Cookbook)
3 cups flour
1 cup sugar
4 tsp baking powder
1 tsp salt
3 eggs, slightly beaten
1/2 cup sour cream
2 /3 cup milk
1 1/4 tsp vanilla
1/2 cup butter, melted
2 cups blueberries, drained
8oz cream cheese, cut into 1/2 in cubes
1/4 cup flour
1/3 cup brown sugar
1 tsp cinnamon
1/4 cup butter
1/2 cup chopped pecans
- preheat oven to 350 degrees
- grease a 9 x 13in pan
- combine flour, sugar, baking powder and salt. Set aside
- in a separate bowl, combine slightly beaten eggs, sour cream, milk, vanilla and melted butter.
- add dry ingredients and stir only until well mixed.
- fold in cream cheese cubes
- gently fold in blueberries.
- spoon into prepared pan
- in a separate bowl mix the topping ingredients
- spread topping evenly over the batter
- bake for 35 to 40 minutes or until a toothpick comes out clean