![]() ![]() Add 1/3 of the dry ingredients and mix in, then half the sour cream, and another 1/3 of the dry ingredients, remaining sour cream and remaining flour, mixing between each addition scrape the sides and bottom of the bowl, add the vanilla, and mix until smooth.With a mixer, beat the butter until smooth, then slowly add the sugar while beating and mix for 1 minute add the eggs and mix until light and creamy, then scrape the bowl well.Rinse the berries and pat dry before sprinkling with 2 tbsp of flour and tossing until coated set aside.Cake: Whisk together the flour, xanthan (if using), baking soda, baking powder, and salt, then set aside.Topping: Combine the sugar, flour and spices in a food processor and pulse, then add the butter and process until mostly incorporated add the pecans and pulse until chopped (you can also do this by hand if you prefer).It should take about 5 minutes longer for this recipe. You will need to add a little extra baking time to offset adding frozen fruit to the batter. Yes, you can! Don’t thaw them, just throw them in frozen after tossing with the 2 tbsp flour and they will be perfect by the time the cake is finished baking. Cake: fresh blueberries, gluten-free flour blend, baking soda, baking powder, salt, butter, sugar, eggs, sour cream, vanilla.Topping: brown sugar, gluten-free flour blend, cinnamon, nutmeg, cardamom, unsalted butter, pecans. ![]() Key Ingredients for Blueberry Coffee Cake: ![]() They will thank you!ĭid you enjoy this recipe? Let me know in the comments, I love hearing from you! It is very flexible and easy to customize to your family’s favorite choices.Įnjoy this Blueberry Coffee Cake this weekend and definitely put it on your list for holiday breakfasts when your house is full of family and friends again. Try adding a little fresh lemon or orange zest, or other flavorings that you like. This blueberry coffee cake can be made without the fruit or you can use golden raisins if you prefer. I love being able to reach over, grab my bucket of flour, and make anything I want at the spur of the moment. But if you find yourself baking regularly, you can save money by making your own blend. If you are only baking gluten-free occasionally, feel free to use a commercial blend such as Bob’s Red Mill 1-to-1, King Arthur’s Measure for Measure, or Pamela’s. This is especially helpful if you are making this gluten-free because the batter is softer, without the structure of the gluten to help with suspension. It only takes a minute and it really helps keep them more in the center of the cake. If we have guests visiting, they wake to the smell of freshly baked coffee cake – pure heaven!įor this cake, in the photos you can see that the blueberries sank to the bottom … I forgot to toss them in flour to keep them suspended in the batter. I love that I can whip this cake together with very little effort and pop it in the oven and have it baking while I am working on the rest of breakfast. Rich and buttery cake with vanilla notes filled with slightly tart fresh blueberries, and finished with a cinnamon, nutmeg, and cardamom scented pecan/brown sugar topping, is about as good as it gets. The cake could be enjoyed for breakfast, an afternoon snack, or even dessert with a scoop of ice cream or a dollop of whipped cream.Blueberry Coffee Cake is one of my family’s favorite morning treats. The cake keeps well, but it is so moist I would wrap it well and store it in the refrigerator. This cake is not too sweet, and I didn’t feel it needed a glaze or icing, but a simple lemon-flavored glaze would be delicious if you prefer. I use an extract from King Arthur Flour called Fiori di Sicilia that is a combination of lemon and vanilla but you could use vanilla or lemon extract in its place. I also included some lemon flavoring to enhance the blueberries. The cake is very moist with a delicate, tender crumb. ![]() Every one of these variations was delicious, but I decided to share this final blueberry studded pound cake on the blog. Since Michigan blueberries are in season, I decided to include them in my cake. I ended up creating the cake twice more with the addition of fruit. I began with a vanilla-flavored cake, and then switched to lemon. I started out with a basic pound cake enhanced with sour cream and then kept trying out new flavors. I will admit I have made this particular cake four times in the past month. Luckily my daughter and her family live just down the road because there is no way that my husband and I could have eaten everything that I have baked. I do not usually enjoy baking, but keeping busy during quarantine often involved spending many hours a day in my kitchen. I have baked more in the past four months than I probably have in the past five years. ![]()
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