I love an excuse to make a special breakfast. This time, it was a cold and rainy Saturday morning at home with my daughter. Perfect.
This recipe was adapted from San Francisco’s Hobee’s Restaurant via Mario Batali’s Big American Cookbook: 250 Favorite Recipes from Across the USA. I loved that Batali noted that this coffee cake is “suspiciously under the heading ‘Light Bites'” on their menu. 🙂 I suppose it doesn’t incorporate that much butter… 😉
I adapted the recipe by incorporating whole wheat pastry flour, increasing the baking time, and modifying the topping. Instead of using a 9×9-inch baking pan, I used an 8×8-inch equivalent baking pan (it has a berry pattern on it!), which was a little bit too small… Still yummy, thank goodness.
Yield: Serves 6 to 8
For the Cake:
- 1/2 cups fresh blueberries
- 1 1/2 cups all-purpose flour, divided
- 1/2 cup whole wheat pastry flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp coarse salt
- 2 large eggs, beaten
- 1 cup sour cream
- 1 tsp pure vanilla extract
- 1 cup granulated sugar
For the Brown Sugar Topping:
- 1/2 cup packed light brown sugar
- 2 T unsalted butter, softened
- 1 tsp ground cinnamon
- Preheat the oven to 350 degrees, preferably on convection.
- Spray a 9×9-inch baking pan with cooking spray.
- Make the Cake: Rinse the berries in cold water and then toss them in 1/2 cup of the all-purpose flour.
- Place a sieve over a mixing bowl, and pour the berries into the sieve. Shake the excess flour off into the bowl; set berries aside.
- Add the remaining 1 cup all-purpose flour and whole wheat pastry flour to the bowl, along with the baking powder, baking soda, and salt. Whisk to incorporate.
- In a separate bowl or stand mixer, beat together the eggs, sour cream, vanilla, and granulated sugar until well combined.
- Gradually add the flour mixture and beat until a smooth batter forms.
- Pour half the butter in the pan and scatter most of the berries over.
- Pour in the rest of the batter and drop the rest of the berries on top.
- Make the Brown Sugar Topping: In a small bowl, mix together the brown sugar, butter, and cinnamon. Combine throughly using a pastry blender.
- Spread topping over the top of the batter.
- Bake for 30 to 40 minutes or until the top is uniformly brown and a toothpick inserted into the center comes out clean.
- Let cool before serving.
Two Years Ago:
Three Years Ago:
Four Years Ago:
I love an excuse to bake something, but in my case what works best is taking goodies to the department, particularly like to do that on a Monday morning…
you know, beginning of the week, many folks not in the best mood – nice to find some sweetness waiting 😉
love a blueberry coffee cake, which in fact I baked last weekend – should blog about it in a week or two
You must be the most popular (& thoughtful!) person in your department! 🙂
Reblogged this on #THEGUYWHOSAIDALWAYSNO.
Uy, que pinta tiene, pues a comer!😃
Looks yummy! I love blueberry anything. I’d love a piece of this. Nice styling. I just finally bought a DSLR camera. Now I have to figure out how to use it.
Thank you so much! Good luck with your new camera too. 🙂 🙂
I hadn’t heard of that cookbook! This looks pretty darned amazing! 🙂
Thanks, Mollie. 🙂
Hello! I nominated your Blog to the One Lovely Blog Award. Have a lovely day!
Thank you so much!! 🙂
Thank you! Hope you get a chance to try it.
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