My mom's original recipe for a classic blueberry coffee cake, moist, delicious, a keeper.
Somehow, my mom's recipe for blueberry coffeecake didn't make it into my recipe box. Thank goodness it made it into my sister's! Thank goodness my sister added it to our family cookbook! Thank goodness I made it myself so that now my mom's coffeecake recipe can find a home in recipe boxes all over the world!
May I be so bold as to suggest that this is the last blueberry coffee cake recipe any of us will ever need?
This is such a perfect coffeecake recipe. Both fresh and frozen blueberries work great so it can be made year-round. It's light and moist in texture. It's perfectly sweet, not too cloyingly sweet for breakfast, but sweet enough to call dessert. It's rich-tasting but as sweet baked goods go, quite healthful. I love the slight cinnamon crunch on the top.
If there's ever a reason to call your siblings it's this: What favorite family recipes are in their recipe boxes?
I used 100% white whole wheat flour to make this, it was perfect. My mother and sister use all-purpose flour. I used low-fat sour cream because it was on hand. It worked perfectly, adding moisture without calories. Don't thaw frozen berries beforehand. I love-love-love two spice blends from Penzeys, both can be substituted one:one for cinnamon or nutmeg. Check out Baking Spice and Cake Spice. My mom liked to drizzle a little icing (just a mix of powdered sugar, milk and a drop or two of vanilla) over top. The top is a little pale so I just sprinkled a little cinnamon over the top. Perfect! My aunt made this for friends with fat-free sour cream, whole wheat flour and -- get this -- Splenda. She said it was "eaten up" even though there was rhubarb cake to compete.
MOM's BLUEBERRY COFFEECAKE
Time-to-table: 90 minutes
Serves 8
Double the ingredients for a 9x13 pan or two 8" round pans
- 1/4 cup unsalted butter, room temperature (see TIPS)
- 1/2 cup sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 cup flour (see TIPS), fluffed to aerate before measuring
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/2 cup sour cream (see TIPS)
- 4 ounces fresh or frozen blueberries (see TIPS)
- About 1 tablespoon milk
- 1/4 cup sugar
- 1/2 teaspoon cinnamon (see TIPS)
Preheat the oven to 350F. Lightly grease an 8" round cake pan.
In a large bowl, cream butter, sugar, egg and vanilla with an electric mixer, then set aside. Separately, stir together the flour, baking soda and salt. Mix in 1/3 the flour mixture, then 1/2 the sour cream, then 1/3 the flour mixture, then the remaining sour cream, then the remaining flour. The batter will be quite thick. With a spoon, spread half of the batter in the pan. Top with the blueberries. Thin the remaining batter by stirring in the milk. Arrange over the top of the berries. Combine the 1/4 cup of sugar and cinnamon, sprinkle over the top. Bake for about 35 minutes, until cooked through. (For a 9x13, bake 40 - 45 minutes.) Let cool before serving.
More Recipes for Fresh Blueberries
© Copyright 2008 Kitchen Parade
Page Permalink
|
E-Mail this Recipe
Your Comments:
I may have to try that. It sounds delicious!
But wild blueberries from Ontario are the best .. LOL
Happy Canada Day
That's what my mother would have made this with -- : - )
"No pickee, no eatee" my Winnipeg grandmother used to say as she pushed us into the bush with five-gallon ice cream buckets to battle bears and skeeters in search of blueberries in the Manitoba Whiteshell.
Your grandmother's motto made me smile. And now of course I want to know - how many bears did you have to battle for your berries? ; )
Even my folks had a bear in their year a few summers ago, the year there was a frost when the blueberry bushes were in blossom and so there were no berries and when there are no berries, there are hungry bears. Several bears were shot in town that year.
: - ) See? You're not the only one with wild critters!
White whole wheat flour is a whole-grain flour with higher fiber and gluten -- but not as high as regular whole wheat flour.
My own experience is that some brands can be substituted 1:1 for all-purpose flour, others need a 50:50 mix. Unfortunately, I throw away labels when I put flour into the flour bin and so at this moment, I'm not sure which one is which. I'll report in when I figure that out again.
But -- all-purpose will work just perfectly, it's all my mom would have used, for sure.
I'm with your mom on the icing tho~ thanks for a great recipe! I'm searching for soemething to do with all of my Farmer's market finds.
This coffeecake of your mother's is my favorite thing to make when I have fresh blueberries. It's especially tasty for breakfast! (a little bit sweet)
Happy 4th of July!
Love, Emily
OH MY. I had no idea that you were on the Internet! I will miss you and our 4th of July visit / neighborhood potluck this weekend.
xo Alanna
PS Used frozen berries. Want to try with rhubarb too.