Tuesday, January 1, 2013

Blueberry Coffee Cake

Blueberry Coffee Cake....for my husband

My husband, Mr. Picky Pants, loves blueberries. Not plain blueberries mind you, that would be to healthy for him. He loves blueberries surrounded by cake and sugar. I picked up a package of frozen blueberries a few days ago with the intention of making smoothies, but I ran across this blueberry coffee cake at a great blog called The Country Cook and decided to make it for my wonderful husband. The recipe was extremely easy. The batter is very thick, like super thick. The blueberries are stirred into the thick batter at the end, I am glad I used frozen berries because I think fresh berries would have broken open and made the batter turn all purple-ly.

For the cake:
2 ½ cups biscuit mix (like Bisquick)
½ cup sugar
1 cup blueberries
½ cup sour cream
2 eggs
3 tbsp. milk
½ tsp. vanilla extract
Crumb Topping:
1/2 cup sugar
1/3 cup flour
4 tbsp. butter (cut into small cubes)

Preheat oven to 350F degrees
Spray 9x13 baking dish with nonstick cooking spray (I like the kind that has flour in it)
In a medium bowl combine biscuit mix and sugar. Add sour cream, eggs, milk and vanilla extract. Mix until combined. Batter will be very thick. Gently stir in blueberries by hand. This will take a few minutes because batter is thick. Scoop batter into prepared baking dish and make sure it is evenly spread. In a bowl, combine sugar, flour and butter.
Using your fingers or a pastry cutter, start combining mixture until it looks coarse and crumbly. Sprinkle mixture over dough. Bake about 30-35 minutes until a toothpick inserted comes out clean.


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