I like to make this
Blueberry Coffee Cake recipe. Not only can they be stored in many different ways, they make a wonderful addition to many recipes. It's great to serve for breakfast and brunch. Or take it into the office for coffee break time!
During the summer while often out on a day trip, we like to visit and support our local farm stands here in Connecticut. Many grow fresh fruits - Blueberries, Strawberries, Raspberries, Blackberries, Peaches and Rhubarb are some of my favorites for a healthy snack for the grandchildren.
If Blueberries aren't your thing, substitute your favorite berries! Raspberries and Blackberries will work well with this recipe too!
One of the most wonderful summer fruits is Blueberries. You can freeze fresh blueberries, or make this
Blueberry Coffee Cake with sour cream to use later in the season as a quick breakfast before the family heads off to work or school; bring to a potluck supper; picnic tailgate or serve when friends stop by!
Here's a scene from my favorite local farm where I pick blueberries in season with the littles. We like to make my
Jordan Marsh Blueberry Muffins that we could get at the famous Boston department store.
Be sure to try my
Blueberry Buckle Recipe too !
Blueberry Coffee Cake Recipe
One of our favorite blueberry recipes is blueberry coffee cake, which can add a delightful taste of summer to even the coldest winter.
Blueberry Coffee Cake Recipe
½ cup of salted butter, softened
1 cup of sugar
3 eggs, beaten
½ teaspoon of vanilla
½ teaspoon of cinnamon
1 teaspoon of baking powder
1 teaspoon of baking soda
¼ teaspoon of salt
2 cups of all-purpose flour
1 cup of sour cream
(Option: use 1 cup of vanilla yogurt instead of sour cream)
2 cups of fresh blueberries
(Option: if using frozen berries, be sure to thaw before adding to mixture)
Topping:
1 cup of brown sugar
¼ cup of salted butter, softened
½ cup of all-purpose flour
In a large bowl, add ½ cup of butter and one cup of sugar.
Cream together butter and sugar until crumbly.
Add the 3 slightly beaten eggs and mix well.
Add the vanilla, cinnamon, baking powder, baking soda, and salt and blend until smooth.
Mix in half of the flour and half of the sour cream. When blended, add the remaining flour and sour cream and blend again.
Using a spatula or a large spoon, stir in the fresh blueberries. Mix well. The mixture will turn blue or lavender.
Preheat the oven to 350 degrees. Lightly spray a 9x13 baking dish or bundt pan and pour in the blueberry mixture. Set mixture aside while you make the topping.
In a small bowl, cream together the brown sugar and softened butter. Using a spoon, add the flour a little at a time until the topping is crumbly.
Scatter brown sugar crumbs on top of the blueberry mixture.
Lightly tap the pan on the counter to make sure the batter is distributed evenly. Bake at 350 degrees for 40 minutes.
Serve warm straight from the oven with hot coffee or cold milk, or if you want to use it as a dessert, cool and serve with fresh cream, ice cream, canned peaches or whipped topping.
© Frugal New England Kitchen
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