Tuesday, August 21, 2012

Blueberry Coffee Cake

The latest copy of Bon Appetit arrived in my mailbox a few days ago and this recipe looked sooo yummy! I happened to have some blueberries in the refrig that "needed" to be eaten and since they were a little tart, this coffee cake looked perfect! I've been painting a lot lately (watercolor, not walls) and felt guilty that I haven't cooked much, so this was my peace offering. OH, wait! I made brownies for the roofers Monday. Does that count?? Anyway, I've rearranged the recipe a little (very poorly written ingredient list and directions!). Make this the day before you plan to serve it (Unless you get up hours before breakfast!). And be prepared to wash some dishes. But, it is worth it - it is sooooo good! I haven't tried this, but I think you could make muffins from the batter... assemble the same way as the coffee cake using muffin pans.. maybe Texas sized?

Yes, I said roofers.  We had hail damage and thanks to our neighbors having theirs appraised by the same insurance co. we are getting a new roof also. This is week 2. What was the old TV show with Darrell, Darrell and their other brother, Darrell?? Well.. I know where they are now. They're in the mtns of North Georgia/Western NC working on our roof!! They are a hoot! I gave them Banana Bread last week and on Monday one said, "That Banana Bread you made us was mighty good....(grin, hint, hint)". So, yesterday, I baked Double Chocolate Brownies.We may never get rid of them!!! Darrell took one bite and said, "Them ain't out'a no box!"  Bingo! They're good guys, lots of fun and doing a good job. We have a contractor who has been working on this house every year for the 8 yrs we've lived here who deals with them. We don't have to worry about anything except keeping them happy and full!!!

Here are a few tips for this recipe before you get started:
Substitute for 1 cup buttermilk: 1 1/2 teaspoons white vinegar in measuring cup then fill with milk. Set aside for 5 minutes. Works like a dream!

I didn't use pecans in my topping. Personal preference. But it worked fine without them. Substitute other nuts of your choice. The original recipe calls for 1/2 teaspoon Kosher salt in the topping. IF you like sweet/salty taste, add it. If not, leave it out.

Panko crumbs were tossed with the blueberries. If you have them, fine. Don't go out and buy them just for this recipe. Leave them out and move on!

I baked mine in an 8x8-inch metal pan (as the recipe directed) but think it would be much nicer in a glass baking dish. The recipe said to line the pan with parchment paper. Not sure why. Now I have to cut squares and lift it off the paper... ???? Leave off the parchment paper and grease the pan well. If you use a glass dish, lower the oven temp by 25 degrees. And if your metal dish is dark, lower the oven temp 25 degrees.

Old-fashioned Blueberry Coffee Cake
Crumb Topping
1/2 cup all-purpose flour
1/4 cup plus 2 tablespoons firmly packed brown sugar
1/4 cup chopped toasted pecans
3 tablespoons chilled unsalted butter, cut into 1/4 inch cubes

6 tablespoons (3/4 stick) butter, room temperature
3/4 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 tablespoon cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons ground cinnamon
3 tablespoons sugar
2 cups fresh blueberries
1 tablespoon Panko

Make the crumb topping (Can be made up to 5 days ahead and refrigerated.)
Combine flour and sugar in a small mixing bowl. Add butter; using your fingers to work butter into the flour mixture until large, moist crumbs begin to form. Stir in pecans. Set aside.

Make the cake layer
Preheat oven to 350 degrees.
Combine butter and sugar in the large bowl of electric mixer. Beat until light and fluffy (3-4 minutes). Add eggs, one at a time, beating well after each addition. Add vanilla and beat well. Beat mixture an additional 3-4 minutes.

Combine dry ingredients in a large bowl. Sift (or use a whisk to combine) dry ingredients. Add to creamed mixture alternately with milk, beginning and ending with dry ingredients. Pour half of mixture into a greased 8x8-inch baking pan. Combine 3 tablespoons sugar and 3 tablespoons cinnamon. Sprinkle over first layer of batter. Spoon on remaining batter. Toss blueberries with Panko, if desired. Scatter evenly over batter. Sprinkle crumb mixture over blueberries.

Bake 45 minutes or until top is golden brown and wooden pick inserted in center comes out clean.
Cool completely in pan. Cut into squares and serve. (Recipe says 8-12 servings. NOT at our house!)
Photo from Bon Appetite.

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