For this month’s Secret Recipe Club, I was paired with Julie from Julie’s Eats & Treats. She has plenty of recipes for a sweet tooth, and since I don’t bake as much as I’d like I thought this would be a good opportunity to try one of them out. But more about that in a minute.
Julie comes from Minnesota (wonder if she has the accent), and started her blog as a way to share recipes with family and friends. However, it looks like the best thing she’s been cooking lately is her cute new baby! Her name is Kinzee Marie and she’s just adorable, so if you love not only drooling over recipes but also over cute babies, I suggest you go see some sweet baby pics.
So back to sweet tooth – specifically this Blueberry Coffee Cake. I am enthusiastic about cake meant to be eaten both a) with coffee and b) for breakfast. I did change up a few things, mostly because I don’t have a bundt pan (although it does look very pretty in bundt form as she made hers). I just made mine in a sheet pan, and since it was in a sheet pan I decided to make a streusel topping instead of the glaze. Unfortunately, it just melted, making a cinnamony brown sugar crust (which is very yummy, though not as pretty).
The other thing I did slightly different was adding a few cardamom pods to the blueberry mixture. Because cardamom is my favorite.
Blueberry Coffee Cake
For the blueberry mixture
1 1/2 c blueberries
1/3 c sugar
2 tbsp cornstarch
3 cardamom pods, cracked
Combine all ingredients in a saucepan and cook, stirring constantly, over medium head for 3-4 minutes until thick. Remove from heat and set aside. When it has cooled a bit pick out the cardamom pods.
For the cake
1/2 c butter, softened
1 c sour cream
1 tsp almond extract
2 c flour
1/2 tsp salt
1 tsp baking powder
Cream butter and sugar. Add eggs one at a time, combine, add sour cream and almond extract, combine. Sift flour, salt and baking powder, and stir into wet ingredients until just combined.
For streusel, in theory (like I said, mine melted)
1/2 cup brown sugar
1/4 cup sifted all-purpose flour (sift before measuring)
1 teaspoon cinnamon
1/4 cup butter, room temperature
Combine all with a fork until crumbly.
Heat over to 350° Prepare a sheet pan. Spread half of cake mixture, then all of blueberry mixture, then the other half of the cake mixture. (Real talk: I spread the top half the cake mixture with wet hands, so it didn’t mix too much with the blueberries). Sprinkle with streusel, then bake for 25-30 minutes until toothpick comes out clean. Cool and serve.
Thank you Julie, this is delicious! The leftovers are destined for my office, my coworkers thank you as well.