I am so honored to be a contributor at Her View From Home. Today is my very first post, so in honor of that, let’s celebrate with some YUMMY Blueberry Coffee Cake and a cup of hot coffee! I’m a big coffee drinker, and while I try not to have many sweets in the house, occasionally I have the urge to bake (or maybe I have the urge for a sweet treat), IDK, but either way, every once in a while I just need to get my bake on. Plus, as a food blogger (please go check out my site at Joy in Every Season), I quickly realized that it’s a lot more fun to photograph baked goods then it is chicken.
I could probably ramble on and on about me today, so that you can get to know me, but I won’t, instead I’ll get right to the Blueberry Coffee Cake!
I should probably add that although it’s technically a coffee cake (to be enjoyed with your morning cup of coffee), I must admit that my husband and I enjoyed ours for dessert!! To quote my husband, “that was really good!”
Here’s the recipe:
Blueberry Coffee Cake
Ingredients
For the topping
- 1/4 cup granulated sugar
- 1/3 cup light brown sugar and/or dark brown sugar lightly packed (I used half light/half dark)
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 pound 1 stick unsalted butter, melted
- 1 cup all-purpose flour
- 1 cup finely chopped pecans optional
For the cake
- 6 tablespoons butter 3/4 stick, room temperature
- 3/4 cup granulated sugar
- 2 extra-large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon grated lemon zest
- 2/3 cup sour cream
- 1 TBSP milk
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 TBSP cornmeal
- 1 cup fresh blueberries
- 1 TBSP flour for coating blueberries
- Confectioners' sugar for sprinkling
Instructions
- Preheat oven to 350* Butter and flour 9 x 9" pan.
For the streusel
- Melt butter.
- Combine all remaining ingredients in small bowl.
- Stir in melted butter until well combined.
For the cake
- Cream the butter and sugar with electric mixer until creamy & light in color.
- Add the eggs (one at a time).
- Add vanilla, lemon zest, sour cream, and milk.
- Mix until well blended.
- Using a sifter, sift together flour, baking soda, baking powder, and salt.
- With the mixer on low, slowly add in dry ingredients until combined.
- Add in cornmeal.
- Lightly toss blueberries with 1TBSP of flour, then, using a spatula, carefully fold blueberries into batter (you don't want to crush the berries).
- Spoon batter into prepared pan.
- Top with streusel topping.
- Bake for 40 to 50 minutes, until a cake tester comes out clean.
- Cool completely and serve sprinkled with powdered sugar.