Blueberries in October. Hmmm. Lately I’ve been really trying to keep things seasonal and local as much as possible, especially after seeing Food, Inc. However, some things just can’t be helped. The things you do in the name of love. I was forced to break out the blueberries that I had frozen this summer from the farmer’s market.
See, my husband’s birthday falls in October and his mom already makes a tremendous carrot cake for him. I haven’t yet touched a carrot cake recipe because I know I would not measure up to momma D. Instead, I thought I’d make him a breakfast sort of cake.
And my, is this one good. The last time I had this coffee cake was 4 years ago at our wedding shower. A friend of my mother-in-law, Vicki, made it for the occasion. More than the gifts, I remember this cake the most. Since then, my husband has mentioned various times just how much he loves the recipe. So, I secretly got my hands on the recipe and told him he was off limits from the kitchen for the evening. Once it was finished, I hid it in the cupboard for a morning breakfast surprise.
I’ve made a few tweaks to the recipe as I usually do, adding blueberries, reducing a bit of the sugar, etc. But, it still tastes as much the same as it did that day. So, get your hands on some blueberries, make this coffee cake and enjoy it warm with a cup of coffee in the morning. It’s sweet and filling, great for the early hours of fall.
blueberry sour cream coffee cake
- adapted recipe from my mother-in-law’s friend Vicki
makes 1 bundt cake, 12-14 servings
- 1 cup butter, softened (I went with a little less, 14 tablespoons)
- 1-1/3 cups pure cane sugar (organic if possible)
- 1/3 cup dark brown sugar
- 2 eggs
- 1 cup plus 1 tablespoon sour cream
- 1 teaspoon vanilla
- 3/4 cup plus 1 tablespoon unbleached all-purpose flour
- 3/4 cup plus 1 tablespoon white whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1-1/4 cups blueberries
brown sugar streusel
- 1/2 cup dark brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
- 2/3 cup chopped nuts
- powdered sugar
make the cake batter
Preheat oven to 350 degrees. Butter and flour a bundt pan, making sure to coat the crevices well. With a mixer, cream the softened butter and the two sugars. Then add the eggs, one at a time, until well mixed. In a separate small bowl, fold the vanilla into the sour cream. Then fold the sour cream mixture into the bowl with the cake batter.
In a separate larger bowl, mix together flours, baking powder and salt. Pour this mixture into cake batter bowl with mixer on low to medium. Then fold in blueberries.
make the streusel
In a new bowl, mix together brown sugar, cinnamon, allspice and chopped pecans.
finish the coffee cake
Pour half the cake batter in the bundt pan. Top with the streusel mixture. Pour the remaining cake batter on top of the streusel to cover. Bake for 50 minutes to an 1 hour. It is finished cooking when a toothpick inserted comes out clean and when the edges begin to pull away from the sides. Before serving, dust with powdered sugar.