Monday, August 25, 2014

Blueberry Coffee Cake Loaf

Have you taken a moment and noticed all of the wonderful summer fruits that are on sale... ? 
$2 strawberrys,blueberries heck even boysenberry ... and raspberries for $1.50...
please wake me from this dream because this aside from the holiday spice sales are what my dreams are made of!
With that being said instead of feeling as if this was a sign of summer coming to an end 
I chose to celebrate  with something warm and something blue!
I bring to you my version of Blueberry Coffee Crumb Cake 
to enjoy while watching the fleets of school buses practicing their fall routes.
Blueberry Coffee Cake Loaf
For the streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour
For the cake:
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup reduced fat sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cup fresh blueberries for cake save 1/2 c for topping
Confectioners' sugar for sprinkling
For the cake:
Preheat the oven to 350 degrees F.  
Coffee Cake Loaf :  Spray with Non Stick Cooking Spray (I used 2 Large Disposal)
Coffee Cake: Butter and flour a 9-inch round baking pan 

Step one:  Turn the oven to 350 degrees F.  Butter and flour a 9-inch round baking pan.  I made loaves and spraying them with Pam worked perfect.  

Step two: Wash your blueberries 
Streusel Crumble
Step One: Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl.
Step Two Stir in the melted butter.
Add flour.
Mix well and set aside.
Kitchen Tip
An easy to to ensure your flour measures are exact is to use a flat knife, straw or chopstick to create a flat surface.
Blueberry Coffee Cake Crumble:
Step One: Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. 
Step Two: Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. 
Step Three: In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter (in thirds) until just combined.  
Save at least 2-3 Tbls of Flour.

Step Four: Toss the blueberries into the remaining flour.
Step Five: Fold blueberries into batter. Save 1/2 cup for topping (Trust me it's worth it)

If you're using a loaf pan, fill 2/3 's to allow space for the crumbly goodness. If you're using a pan, pour evenly across pan. To eliminate extra air, tap the bottom of the pan against the counter lightly.

Step 6: Crumble the topping evenly over the batter. Making sure no batter is showing

Step 7: Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

P.S it's even better the next day after a night cooling in the fridge:) 
Until next time!

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