Nutritious and Delicious: Blueberry Coffee Cake
Oh my gosh, you guys. Yum! Boy do I have a tasty recipe for you today! It’s nutritious and delicious… well… at least the blueberries and the whole wheat fiber are healthy. Just ignore the butter and sugar, and embrace the yumminess of baked berries :)
Over the weekend, while spreading a sprinkling of Lonely Bouquets throughout the local towns, I couldn’t resist picking up a basket of freshly picked blueberries from my favorite fruit vending machine. Baked blueberries happen to be one of my most favorite fruity treats, and I just so happened to have a few recipes in mind that I wanted to try out. First up… blueberry coffee cake with a browned butter drizzle frosting!
And, no, as a couple of my friends here in Holland have asked, coffee isn’t an ingredient in the cake. It’s simply a title meant as a serving suggestion. Yes, this coffee cake tastes delicious alongside a cup of coffee. I was surprised when two friends looked a little confused by my choice of baked goods… coffee cake? Umm… hmmm. When one asked, “can you leave the coffee out?”, I immediately understood their confusion. Ha! I had never stopped to think that the title of the cake might be a bit misleading.
What better way to spend a grey and rainy afternoon? Let’s get started!
What you’ll need (for the cake):
- 3 eggs
- 2 cups sugar (I used one cup white, 1 cup brown)
- 1 cup room temperature butter (eek!)
- 2 cups flour (I used 1 cup regular flour, 1 cup whole wheat fiber)
- 2 tsp. vanilla extract
- 2 tsp. baking powder
- 1/2 cup (light) sour cream
- 1/2 cup yogurt
- 1/2 tsp. salt
- 1/4 cup of buttermilk (if you don’t have any on hand, you can curdle your own by adding 1 tablespoon of vinegar to 1 cup of milk and letting it sit for about 5 minutes)
- sprinkling of nutmeg
- Generous cupful of blueberries
What you’ll need (for the icing):
- 3 tbsp. of butter
- 1/2 cup of powdered sugar
- 1 tsp. vanilla extract
- 2 tbsp. milk
*recipe adapted from Heather Christo’s recipe found on “A Cup of Jo”
Preheat the oven to 350 F (175 C). First you’ll need to cream your room-temperature butter and sugar in a food processor or similar blending bowl. Once well mixed, add the eggs and vanilla extract and blend until nice and creamy. To complete the batter, add the yogurt and sour cream before blending one last time.
Next, mix all of your “dry” ingredients (flour, nutmeg, baking powder) before adding the combination to your “wet” ingredients in the blender. Add the buttermilk and mix until well-blended.
Pour the batter into a buttered bundt pan. Using a spatula, gently fold in the blueberries. Yum! Put your pan in the pre-heated oven and let the cake bake for about 50 minutes. Once the “toothpick test” comes out dry, you’re good to go! Let the cake cool for a while, maybe even overnight.
I let the cake cool overnight, and was surprised to find a chunk missing in the morning and a blueberry-toothed happy husband. Hmmm… suspicious?
Anywho, all aesthetics aside, the cake tasted great! Even without the frosting, it was super moist and flavorful.
But let’s just go ahead and finish up the recipe for good measure! For the icing, you’ll need to add the 3 tablespoons of butter to a small cooking pot. Over a low heat, allow the butter to turn a nice golden brown color. In a separate bowl, combine the powdered sugar and vanilla extract. Pour the butter into the bowl and whisk until well-combined. Be patient, it might take a while for the icing to thicken and turn an opaque white color. It took me about 5 minutes to reach the right consistency. Feel free to thin out the icing with the tablespoons of milk.
Drizzle over your cake, and… voila!
Despite the large missing chunk, I was super happy with how the blueberry coffee cake turned out. So happy, actually, that it was already all gone by the time that Tuesday rolled around! Yikes!
Next time I might forego the icing and stick with just the moist cake… or maybe even give a crumble topping a try! :)