Tuesday, June 22, 2010
Tuesday, June 15, 2010
What did I make to welcome myself back to the world of cooking and food? Blueberry coffee cake! After looking at my last post, it seems that blueberries have been a thing for me. I actually happened to have a ton of blueberries in the fridge this past week and needed a good way to eat through them. Also, ever since the pregnancy, I've somehow gained a sweet tooth that never existed before. The coffee cake came out sooooo goooood! It was a perfect treat in the afternoon while Miss Ruby was taking her nap. The recipe is based from one in my wonderful Gourmet cookbook. I cut the white sugar used and added blueberries to the regular coffee cake recipe. I think other additions would be great too! Instead of blueberries, you can also add bananas, apples, pears, chocolate chips...all would be very tasty!
Also, the pics are from my iPhone. I do have a better camera now, but taking and uploading from the phone is just too easy to pass up now.
Blueberry Coffee Cake
adapted from The Gourmet Cookbook
2 1/2 cups all purpose flour
1 cup packed dark brown sugar
1/4 cup granulated sugar
1/2 tsp salt
2 sticks butter (cold, unsalted), cut into cubes
1 tsp cinnamon
1 1/2 pecans, toasted and chopped
1 cup sour cream
1 large egg
1 large egg yolk
1 tsp vanilla extract
1 tsp baking soda
Preheat oven to 350 degrees.
Mix together flour, 3/4 cup brown sugar, granulated sugar, and salt in a bowl. Blend in 1 1/2 sticks of butter with your fingers or with a pastry blender until the mixture looks like a course meal with small pieces of butter mixed through.
Transfer 3/4 of the mixture to another bowl and add cinnamon, remaining 1/2 stick of butter and remaining 1/4 cup brown sugar until crumbly. Add pecans and then refrigerate for 15 minutes. This is the topping.
In another bowl whisk together the wet ingredients- sour cream, egg, yolk, vanilla, baking soda. Add the remaining flour mixture until combined. Don't over stir! Batter will be sticky and stiff.
You can bake in a pan or in a muffin tin. Sprinkle the topping before baking. Bake until golden brown and center comes out clean. If doing muffins, bake about 20-30 minutes. If baking in a pan, it can take from 40-60 minutes depending on pan and your oven.
Cool for about 20 minutes before devouring!