I had so many containers of blueberries leftover from my TV gig on Monday that I knew I had to make something quick before they started going bad. I pondered endlessly as to what I should make and all that came to mind was baking something. I came up with a couple of recipes for Blueberry Muffins and a Blueberry Coffee Cake both of which I love.
Today is the first day of fall. The weather was foggy, overcast and quite chilly. Staying inside to bake and eat my creations sounded appealing.
I’ve failed to mention in my previous posts, but I’ve had a couple of crazy weeks with cooking. I taught a Sushi Class, Gourmet Pizza Class, catered an event for 100 people over a 3 hour time frame, doing it all single handed. Then I also appeared on a local TV station, “Great Day St. Louis” doing a segment for National Breakfast Month. All were fun but pretty much back to back. The most exhausting was prepping for the catering event something I never do. Thank goodness all went well.
So with 6 boxes of blueberries left, I made the first batch of muffins which I disliked immensely. They were beautiful but didn’t have much flavor.
Then I made another batch of blueberry muffins. These were very tasty and my own creation, which made it very simple to follow since it was a little bit of this and that.
My third creation was a Blueberry Coffee Cake. Quite flavorful but have to say, after sampling all three over a period of a couple of hours, I now have a stomach ache. I’m use to eating a lot of chocolate but not quite so much bread and cake.
Over the next few days I will post the recipe for the blueberry muffins that I liked, and discuss the ones I didn’t. For today, I will post the recipe for my Blueberry Coffee Cake. I hope you like it. By the way, since I’ve been so exhausted I didn’t take photos for each step in the baking process. However, if you have any questions don’t hesitate to ask.
Below is the recipe for the Blueberry Coffee Cake:
1/2 c butter, melted
1 cup sugar
1 cup creme fraiche or sour cream
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 1/2 cups fresh blueberries, rinsed and dried
Heat oven to 350F degrees. In a large mixing bowl, cream together butter and the 1 cup sugar with a wire beater or fork.
Beat in eggs then blend in creme fraiche.
Combine flour, baking powder, baking soda and salt in a medium bowl; blend into creamed mixture.
Spread half of the batter in a greased bundt pan (I sprayed mine with non-stick baking spray), Combine the 1/4 cup sugar with the cinnamon and vanilla. Sprinkle half of the mixture over the batter. Top with half of the blueberries. Spread remaining batter; sprinkle remaining sugar mixture, and blueberries.
Bake for 50-60 minutes or until a wooden toothpick inserted near the center comes out cleen.
Cool 10 minutes before removing from pan. Dust with powdered sugar.
Enjoy with your favorite morning beverage!