Fox Pines Blueberry Coffee Cake

This morning I wanted coffee cake.  Blueberry season is almost here, and I need to use up what’s left in the freezer from last year before I freeze and save this year’s drop.

So I found 2 or 3 small bags in the freezer, and poured them into a colander to thaw and drain.

Now, what to do with the batter.  I really wanted a cream cheese base, but no cream cheese or marscapone in the house.  And I wasn’t running to the store for one item.  But I have sour cream, and lemons.  So a nutmeg, lemon and sour cream cake it would be.

This weeks baking tip

I never plan far enough ahead to remember to take butter out to soften, so my tip is to grate it on a large hole grater right into you mixing bowl.  Once grated into thin strips, it will soften quickly and melt into the  batter.

Whisk the dry ingredients together in  one bowl, cream the wet in another, and combine.  Stir in blueberries….Very easy!

It will take about 50 minutes to bake, and let it cool slightly before turning out.

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Fox Pines Blueberry Coffee Cake

Coffee cake stuffed with blueberries and a hint of lemon and nutmeg.

Course Breakfast

Cuisine American

Prep Time 10 minutes

Cook Time 50 minutes

Resting time 10 minutes

Total Time 1 hour

Ingredients

In one bowl

• 1 cup self rising flour
• 2 cups white flour
• 1 tbsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• ½ tsp nutmeg

In a second bowl, cream:

• 12 tbsp cold butter, grated 1.5 sticks
• 1.5 cups cane sugar
• 1 cup sour cream
• 4 large eggs
• 2 tbsp buttermilk
• 1 tbsp grated lemon peel one lemon
• 2 tbsp lemon juice half a lemon
• 1 tsp almond extract
• 1 tsp vanilla extract
• 2-3 cups blueberry's thaw and drain frozen berries

Instructions

1. Mix the dry ingredients together and set aside.
   
2. Beat the butter ans sugar till blended well. Add in the sour cream, eggs, buttermilk, lemon peel, vanilla and almond extracts.  Mix well with a hand mixer, and fold in the blueberries.
   

3. Spoon into a well-greased Bundt pan or decorative spring-form pan. Bake 350F for 50 minutes or until a tester comes out clean.
   

4. Cool for about 10 minutes in the pan, then run a  knife around the edges to loosen.  Cover with a plate and invert.  Let cool.
   

5. Can be drizzled with a thin lemon-almond icing.  (2 cups confectioners sugar, 1 tbsp. lemon juice, 1/2 tsp almond extract and 1 tbsp milk, stir well to combine.  The icing should be thin to drizzle over the cake)
   

Recipe Notes

Room temperature butter can be used, but grating it on a large hole grater works well when the butter is cold.

Then cut a warm slice to go with coffee, or serve with a lemon drizzle icing!

Blueberry coffeecake with lemon and sour cream