Food You Can Eat: Blueberry Coffee Cake

I eat my coffee cake with milk. Fight me.

That's a big slice right there.

First things first:  It’s blueberry season, but our bushes are taking a righteous beating from the drought.  It has occurred to me that, after I made this recipe and one other that’s in the queue, I might not have any blueberries left over for preserves this year.  That’s bullshit.

A caveat before we get started:  Our blueberries are of the wild Maine variety so they are very small.  If you’re buying blueberries, chances are you’ll have the larger, domestic variety.

Here’s what you’ll need:

½ Cup Butter, softened

1 ½ Cups Sugar

3 Eggs

1 Cup Sour Cream

1 tsp. Vanilla

2 ½ Cups Flour

1 ½ tsp. Baking Powder

1 ½ tsp. Baking Soda

1 Cup Fresh Blueberries

Cream butter while adding one cup of sugar in a steady stream.  Add eggs, sour cream and vanilla and beat until light and fluffy.  Slowly mix in flour, baking powder and baking soda and mix until combined.

Pour batter into a greased 9 x 13 pan. 

Doesn’t look like much…and it isn’t.

Sprinkle blueberries on top and then sprinkle remaining sugar on top.

I had to engage in pitched battle with the birds to get my berries.

Bake in a 375-degree oven for 45 minutes.

I still can’t believe I didn’t have to bake this for two hours.

This is basically OK.  The only real flavor seems to come from the blueberries themselves, but the coffee cake is a bit on the dry side, which is surprising considering I didn’t have to add more baking time than what was indicated.  Not sure I would make this again, but if I did, I would start with a 35 minute baking time and see how it looks.

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When you can walk its length, and leave no trace, you will have learned.

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