Anyone who knows me knows I love a cup of coffee. I try to limit myself to 1 or 2 cups a day, but I want to make sure that they always taste good. Here are a couple of helpful hints from America’s Test Kitchen to make sure your morning coffee helps to get you off to a good start. Pair your cup with a nice piece of blueberry coffee cake and you are good to go. Check it out!
Tag Archives: blueberry coffee cake
Okay, after posting most of the meal that we had for Father’s Day Brunch, here are the dessert-like items that I made. I made a blueberry coffee cake, banana bread and a fruit salad. None of these are hard to make and they all tasted really good!
Blueberry Coffee Cake
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 tablespoon cinnamon
1 tablespoon butter, melted and cooled
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 3/4 cups buttermilk or plain yogurt
1 cup packed light brown sugar
1 cup granulated sugar
3 large eggs
7 tablespoons butter, melted and cooled
1 cup fresh or frozen blueberries, rinsed and dried
For the topping: Mix the brown sugar, granulated sugar, cinnamon and melted butter together in a medium bowl until the mixture resembles wet sand. Set aside.
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Generously coat a 9 by 13-inch baking pan with cooking spray.
For the cake: Mix the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl. Whisk the buttermilk, brown sugar, granulated sugar, eggs and melted butter together in a separate bowl until smooth. Gently fold the egg mixture into the flour mixture with a rubber spatula and stir until the batter looks smooth and well combined. Stir the blueberries into the finished batter.
Scrape the batter into the prepared pan and smooth the top. Sprinkle the topping evenly over the batter. Bake until the top is golden and a toothpick inserted into the center comes out with just a few crumbs attached. about 40 to 45 minutes. Let the cake cool on a wire rack for 15 minutes before serving.
You could also substitute dried apricots, dried cherries or dried cranberries for the blueberries if you prefer. The cake comes out perfectly and tastes great even the next day or two later with your morning coffee.
The banana bread is just as easy to make. I’ve tried a few recipes and this one, from Tyler Florence, seems to work out the best with the best banana flavor.
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) butter, melted and cooled
2 large eggs
1 teaspoon vanilla extract
Confectioner’s sugar, for dusting
Preheat the oven to 350 degrees and lightly grease a 9 by 5 inch loaf pan. in a large bowl, combine the flour, baking soda and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer, whip the remaining bananas and sugar together for 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to over blend. Fold in the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Cool the bread in the pan for 10 minutes or so, then turn out onto a wire rack to cool completely before slicing.Dust with confectioner’s sugar and serve.
You could add some nuts to the bread when you mix the mashed bananas in if you like the nuts. Pecans or walnuts would work pretty well. My family doesn’t care for the nuts, so I left them out. You could also toast the slices lightly in a buttered skillet over medium heat if you want to give them some crunch when serving.
Finally, I also made a fruit salad to go with the brunch. You can pretty much do what you want with fruit salads, that’s one of the great things about them. Add more of the fruit you like, change out some fruit, add some fresh mint, do what you want.
1/2 seedless watermelon
1 mango, peeled and diced
1 fresh pineapple, peeled and diced
1 pint fresh strawberries, halved
1 pint raspberries
1 pint blueberries
1 can mandarin oranges, drained
Using a melon baller, hollow out the watermelon and set the balled watermelon aside. With a knife, cut away any excess in the watermelon shell, and, if necessary, flatten out the bottom of the outside of the shell so it rests comfortably on a flat surface. Add the watermelon, mango,pineapple,strawberries,raspberries,blueberries and oranges, arranging the fruit in layers. Serve immediately or cover with plastic wrap and refrigerate until serving.
You can add any fruit you like. I often top it with a sliced banana, or add some plums, peaches or apples, whatever happens to be in season.
Tomorrow I will post the recipe I made on Monday for an oven roasted trout and potatoes, and I am planning to make a flank steak with salsa verde on Friday, so check back for that one as well. That’s all for tonight. Enjoy your evening and enjoy your meal!