Saturday, January 31, 2009

More blueberries!

This one is a keeper.... not too sweet, but it has a lovely, sweet, crispy topping that gives it that little something extra. Definitely the perfect afternoon snack with coffee or tea.....

....or, for later with a sip of wine.......

perhaps a dollop of ice cream or frozen yogurt if you are eating healthy. I ain't sayin' that other know the one that starts with die?....

This recipe is from Company's Coming Muffins and More. I used butter instead of the cooking oil... just can't seem to bring myself to use oil for baking...... and so I changed the mixing method a bit to the old standby...beat butter, sugar, eggs, etc.. for my method... however, here I give you the original and you can give it a try as is.. or change things as you please. Remember what Michael Smith always says about recipes being more or less a guideline....and every single time I hear him say it I laugh... thinking of Johnny Depp and the pirates... .. arrrhhhh, matey.... "it's not really a code.. it's more like yer guidelines" ... ..... lol...

Blueberry Coffee Cake

2 cups flour
1/2 cup sugar
3 tsp. baking powder
1/2 tsp. salt
2 eggs
1/4 cup cooking oil
3/4 cup milk
1 cup blueberries fresh or frozen

1/3 cup flour
1/3 cup brown sugar
1/4 cup butter
1 tsp. Cinnamon

Mix flour, sugar, baking powder and salt together in mixing bowl. (I don't bother with salt as I use salted butter)

In another bowl beat eggs until frothy. Mix in oil and milk. Pour into dry ingredients. Mix together. Fold in blueberries. Scrape into greased 9 inch tube pan. I used a shallow 9 inch cake pan and panicked a bit when it rose almost over the top... but, it was fine.

Topping: Mix flour, brown sugar, butter and cinnamon together. Sprinkle over top of batter. Bake in 350F (180C) for 50-60 minutes or til it begins to shrink away from sides of pan. Cool about 30 minutes before removing from pan. Turn right side up.

(when I turned it out of the pan..I used a cookie sheet instead of cake rack over pan so I wouldn't have a million crumbs all over the place. Then..put cake plate on bottom of cake... turn right side up and take off the cookie sheet.) whew...but, it worked...hardly any crumb-y mess!

You could use cranberries, raspberries or even a bumbleberry mix instead of blueberries....

okay...there you have, I'm off for tea and blueberries....oh, and cake....


Serena said...

thanks for the recipe, looks delicious!

Richie's 2ts Inspires said...

Hi Vee,
Am a first timer in your blog. Just glided in when browsing the net. I really appreciate in here, so many ideas that I can borrow from you §:-)

This recipe is so easy to do, right? I would love to copy this and bake one this days. Blueberries are just at my backyard. We have heaps of them.

THanks for sharing. Have a happy Sunday!

dcelestine said...

V - this looks so yummy (just like all your baked/cooked goodies)!

I heard canola oil is one of the better oils. I found a link with some more info (click here)

Thanks for playing again!

:) Diana

Elenka said...

Another recipe on my list of things to try.
I wonder if you could substitute half the fat with applesauce. I have done that in several recipes and it has worked out very well.

Draffin Bears said...

Hi Vee,

Thanks for your receipe I love blueberry and I love coffee, so I am going to have to try this ~ sounds delicous. I think that butter makes cakes so much nicer than oil ( you can cut back on other things I always say.

I laughed what you said about Johnny Depp arrrhhh, matey it's not really a code..... ( so good )


Daziano said...

Hi Vee!

I grew up in Chile. Chileans have the wonderful habit of having afternoon tea (named 'onces' or 'elevenses' in English). In the Chilean lake district area, which is full of Germans and where they grow lots of blueberries, they have 'onces alemanas' or 'German elevenses'. Kuchen is the staple there!

Everything in your blog goes perfectly well with a delicious onces!!!