Blueberry coffee cake

Sometimes we get tired of the same foods for breakfast, such as homemade biscuits and all that usually goes with them for a true Southern breakfast. Well, maybe we don’t get tired of EATING this delicious morning meal … just too tired to make it ourselves.

However, it is easy to make breakfast special with a delicious homemade coffeecake. As unusual as it might seem, when I was growing up, a simple coffeecake was never enough for the important morning meal, especially if we had guests. Coffeecake was more like a breakfast dessert.

Over the years, this concept about the coffeecake changed. Perhaps it was due to the more hectic schedules and the need for a simple breakfast.

One of my favorites is the following Meltaway Blueberry Coffeecake. This is quick and easy to make and is so moist that it seems to melt in your mouth. There is a blueberry pecan “ribbon” through the center of the coffeecake, which adds a special flavorful boost.

I think it is very important to use only a small amount of spices in anything you cook. I use only a small amount of cinnamon in the following coffeecake because I don’t want the spice to overpower the blueberries. This recipe is from my cookbook “A Treasury of Southern Baking,” published by HarperCollins in 1993.

Apples are used often in coffeecake and could replace the blueberries in the following recipe, if desired. I think the red delicious apple would be best because it cooks quickly.

An idea just came to mind … How would this coffeecake taste if we use half blueberries and half finely chopped apples? Just a thought. Haven’t tried that yet.

MELTAWAY BLUEBERRY COFFEECAKE

  • 2 cups fresh blueberries (or quick frozen blueberries without sugar)
  • 1 ½ cups sugar, divided
  • ½ cup chopped pecans
  • 1 cup (2 sticks) butter, softened at room temperature
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 ½ cups self-rising flour
  • ⅛ teaspoon cinnamon
  • 1 cup sour cream

Glaze:

  • 1 cup confectioners’ sugar
  • 1 ½ to 2 tablespoons milk or water
  • ¼ teaspoon vanilla extract

Preheat oven to 350 degrees.

Grease and lightly flour a 13x9x2-inch baking pan.

In medium bowl, combine blueberries, ¼ cup sugar and pecans. Mix well and set aside.

In large bowl, cream together the remaining 1 ¼ cups sugar, butter and vanilla. Add eggs, one at a time, beating well after each addition. Add flour, cinnamon and sour cream. Mix well.

Spread about two cups of batter in the prepared pan. Spoon blueberry mixture over the batter. Drop remaining batter by tablespoon over filling. (The blueberry filling doesn’t need to be completely covered with batter.)

Bake for 40 to 45 minutes until a wooden pick comes out clean when inserted in center of coffeecake. Allow to cool slightly on a rack.

To make glaze: Combine all ingredients and beat until smooth. Drizzle over cooled coffeecake.

Award-winning chef Prudence Hilburn’s cooking column appears every other week. Contact her at prudencehilburn@aol.com.

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