Wednesday, October 22, 2008

Blueberry Crumb Cake Recipe and Blueberry Cookbook

For some reason, I have no idea why, autumn seems like coffee cake weather to me. I almost never make these treats any other time of year. Maybe it's because they pack so well in lunchboxes, I associate them with back to school.

For whatever reason, my annual craving returned, and I baked up one of my favorite coffee cakes. It's an easy to make cake that's perfect for a breakfast treat, a pick-me-up with an afternoon coffee break, or a homey dessert after dinner. It travels well, so also makes a great "gift from your kitchen." You can even freeze all or part of the cake, wrapped well in aluminum foil, for future noshes.

I hope you enjoy this cake as much as we do.

Makes 14 Servings

1 cup butter
1 1/2 cups sugar
1 1/2 teaspoons cinnamon
3 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces sour cream
3 eggs
2 teaspoons vanilla extract
2 cup fresh blueberries, washed and dried

Preheat oven to 350 degrees F. Grease and flour a 9-inch tube pan with a removable bottom.

Beat together butter, 1 cup sugar and cinnamon, continue beating until light and fluffy. Reduce mixer speed and beat in 2 cups flour until well blended and mixture is crumbly. Set aside 1 cup of crumbly mixture.

Mix remaining flour, baking soda, baking powder and salt until well blended. Add remaining 1/2 cup sugar, eggs, sour cream and vanilla. Increase mixer speed and beat for about 2 minutes, stopping to scrape the bowl as needed. Reduce mixer speed to low and mix in the flour mixture and mix until just blended. Fold in 1 1/2 cups blueberries and spoon the batter into the prepared tube pan. Sprinkle the reserved 1/2 cup blueberries around the top of cake, followed by the reserved crumbly mixture.

Bake for about 1 hour or until a cake tester comes out clean. Cool cake in pan for about 10 minutes before loosening from the sides of the pan with a knife. Carefully remove cake from pan by lifting up from the bottom. Cool completely on a wire rack, crumb side up.

Recommended Reading:

Blueberries are not only one of the most delicious foods we can eat, they're also one of the healthiest. Likewise this little cookbook is a find as it contains over 40 recipes that utilize this super food in lots of scrumptious ways. You'll find traditional blueberry recipes like muffins, pies, and coffee cakes, plus lots of creative new and unexpected recipes utilizing blueberries, like salads, sauces, appetizers and even savory entrees. For any blueberry lover, this is a small but mighty tome, filled with delicious recipes to make again and again.
Sample Recipes from Very Blueberry
  • Blueberry Buckle -- Serve this versatile cake at a brunch with coffee or for a snack in the afternoon. In the evening, it makes an irresistible dessert warmed and with a scoop of vanilla ice cream.
  • Venison with Ancho Chile Blueberry Sauce -- Venison is similar to beef but much leaner, a great alternative for those looking for a healthier choice. The combination of blueberries and venison dates back to the Native Americans in the Northwest Territories. Legend has it that Lewis and Clark's first meals with the natives of the northwest was venison cured with blueberries.
Click here for more information about Very Blueberry or to order through

1 comment:

Amanda said...

Mmmm that looks really good Cheri!

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