It’s July and it is hot as a firecracker outside and in! I don’t know who in their right mind would turn on the oven in this heat! Well, except yours truly. I had a reason behind my madness.
Wanna hear it? Good….I thought so. I figured, if I turned on the oven and made this fantastic Blueberry Coffee Cake for hubby and the boys, I could get a couple of breakfast meals, or snacks, out of it…..no turning on the oven a second time! Make sense? Maybe not but it was reasonable to me. A huge plus since I, one….used up all the blueberries in the fridge that were going to go bad. And two ….. I have been wanting to make this for a long time!
Hot out of the oven!
If you forget to get your eggs out of the refrigerator (as I nearly always do) you can take the chill off by putting them in warm water….5 to 10 minutes.
I just noticed the title is a little wopsided. Did you notice it, also? ***Note to self….correct. I repeat….correct.
Some of those extra blueberries, I mistakenly added 4 cups instead of 2, made a delicious layer on the bottom when I cut it still hot from the oven. I love mistakes like this!
I took hubby his Blueberry Coffee Cake while he worked on his old Case tractor. He is getting it ready to put up for sale. Such a fun old work horse! I think it was made in the 50’s.
This is sooooo good! I added lemon extract to the batter. Just because.
I love my old KitchenAid Ultra Power Stand Mixer!!!! Pour ole girl. At around 25 years old, she whines and grinds and paddles along to appease me in all of my baking endeavors. One of these days I’d like to retire her for occasional use and get another. One of these days…….
Aren’t these blueberries Beautiful?! Rinsed and resting on paper towels to drain. I picked through them to get the bad ones out and of course, picked out a few for me to eat as I worked. One for the pig, one for me, another one for the pig, two more for me……
Ever so carefully, toss the blueberries in with a little bit of flour.
Go ahead and Gently fold in all those lovely blueberries in the light cake batter. YUMMO!
I’m seriously going to bake this in a bundt pan for a gorgeous blueberry pound cake! I started to make it like that this morning but hubby was hungry and I had to feed him and my boys, ya know. You just have to find the fastest way to get something in their hungry little mouths to keep happiness in the house.
This layer adds just the right sweet, cinnamon pecan layer to the light cake and bounties of blueberries under and over. I didn’t add sugar and butter so perhaps, this isn’t really a streusel layer but an added depth of flavor layer.
Add the top layer of berries and batter. Isn’t that just lovely?
Some how or another, I ended up doubling the amount of blueberries in this recipe. And, oh my, I was so afraid it wouldn’t fit in the pan I had prepared! This is a 10 x 8 pan…it was a tight fit as you can see. I’ll use a 13 x 9 pan next time, if I don’t make it in a bundt pan.
I gave the top a light sprinkling of powdered sugar. Why? I do not know, but it tastes wonderful and looks pretty, don’t you think? It is equally delicious without.
I kept this in the refrigerator overnight and the coffee cake tastes like a handheld cobbler. Extremely moist and bursting with blueberry and that sweet, cinnamon pecan flavors.
I suppose if I have followed the directions, there would be more cake and less berries. So glad I didn’t!
Blueberry Coffee Cake with Cinnamon Pecan
ingredients
2 to 4 cups fresh (or frozen) blueberries, fresh is rinsed and patted dry. If frozen, use out of the freezer.
1/2 (1 stick) unsalted butter, room temperature
2 cups all purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon fine sea salt
3 eggs
1 cup sour cream
1 teaspoon vanilla or lemon extract
1/2 cup pecan (or another nut) halves or pieces, grind fine or chopped
1/2 cup brown sugar (make your own), packed
1/2 teaspoon ground cinnamon
Directions:
Preheat oven to 350 degrees F. Spray 10×8 or 13×9 baking pan with non-stick cooking spray. Beat sugar and room temperature butter together until light, scraping sides. Add eggs, one at a time, beating after each addition. Add baking soda and sea salt to flour save 1 Tablespoon to toss with blueberries. Alternate beating in flour and sour cream, ending with flour. Beat in vanilla or lemon extract. Gently toss blueberries with flour. Fold into batter.
Spread half of batter in prepared pan. Mix cinnamon with brown sugar and pecans, sprinkle over batter. Spread remaining batter over streusel. Bake in preheated oven 35 to 45 minutes or until toothpick, inserted in center, comes out clean. Let cook in pan. Sprinkle with powdered sugar, if desired. Serve warm. I keep this in the refrigerator since there are so many berries in it and the bottom is a little moist.
I adapted this recipe from an old church fund raiser cookbook….Heavenly Delights from Hopewell
