Sour Cream & Blueberry Coffee Cake

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

  1. Preheat the oven to 350 degrees, preferably on convection.
  2. Spray a 9×9-inch baking pan with cooking spray.
  3. Make the Cake: Rinse the berries in cold water and then toss them in 1/2 cup of the all-purpose flour.
  4. 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.
  5. 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.
  6. In a separate bowl or stand mixer, beat together the eggs, sour cream, vanilla, and granulated sugar until well combined.
  7. Gradually add the flour mixture and beat until a smooth batter forms.
  8. Pour half the butter in the pan and scatter most of the berries over.
  9. Pour in the rest of the batter and drop the rest of the berries on top.
  10. Make the Brown Sugar Topping: In a small bowl, mix together the brown sugar, butter, and cinnamon. Combine throughly using a pastry blender.
  11. Spread topping over the top of the batter.
  12. Bake for 30 to 40 minutes or until the top is uniformly brown and a toothpick inserted into the center comes out clean.
  13. Let cool before serving.

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Blueberry Muffin Tops with Streusel Topping

Yes, it’s true… I’m still talking about Mother’s Day. 🙂

One of my special Mother’s Day gifts was a “Muffin-Top” pan. It’s genius. (My daughter only eats the top of her muffins, so this really was a perfect gift!) Needless to say, I already have a couple of muffin-top recipes to share. We enjoyed this version for our Memorial Day breakfast. They were fabulously loaded with fresh blueberries.

This recipe was adapted from Gourmet via Epicurious.com. I lowered the oven temperature, increased the vanilla, and reduced the flour in the topping. Next time I plan to incorporate some whole wheat flour. These muffins could also be made in a standard muffin tin, of course!

An absolute highlight in the original recipe was the informative explanation about the origin of the “Muffin-Top” baking pan. It was described as a TV triumph from a 1990’s Seinfeld episode. Here’s the recap:

“After Elaine exclaims that she only likes the tops of muffins (“The Muffin Tops” first aired on May 8, 1997), her former boss thinks Elaine has hit on a clever marketing idea. But when you only sell the tops, what do you do with the hundreds of muffin ‘stumps’ (bottoms) that are left? Elaine and her gang take to the streets with garbage bags of stumps, trying to pawn them off on anyone and everyone. There are no takers; even the homeless turn them down with disdain. It didn’t take long after the airing of the episode for muffin-top pans to appear on store shelves.”

LOVE it. 🙂

Yield: 12 muffin tops

For the Batter:

  • 3/4 stick (6 tablespoons) unsalted butter
  • 1/3 cup whole milk
  • 1 whole large egg
  • 1 large yolk
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour (can use some white whole wheat flour, if desired)
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon coarse salt
  • 2 cups fresh blueberries (12 oz)

For the Topping:

  • 3 tablespoons cold unsalted butter, cut into bits
  • 1/4 cup all-purpose flour
  • 3 1/2 tablespoons sugar

Make the Batter:

  1. Put oven rack in the center or upper third of oven and preheat to 350°F, preferably on convection. Generously butter muffin pans. (I used cooking oil spray.)
  2. Melt butter in the microwave or in a small saucepan over moderately low heat, then remove from heat. Whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well.
  3. Whisk together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined.
  4. Fold in blueberries gently but thoroughly.
  5. Divide batter among 12 muffin cups, spreading evenly. (I used a large cookie scoop.)

Make the Topping and Bake the Muffins:

  1. Rub together all topping ingredients in a bowl with your fingertips or a pastry blender until crumbly, then sprinkle evenly over batter in cups, about 1 tablespoon per muffin.
  2. Bake until golden and crisp and a wooden pick or skewer inserted diagonally into center of a muffin comes out clean, 18 to 20 minutes.
  3. Cool in pans on a rack 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups. Serve warm or at room temperature.

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Oatmeal Blueberry Buttermilk Pancakes

It’s hard to beat a special summer breakfast loaded with fresh berries. Similar to the muffins in my last post, the whole wheat flour and oats in the batter make this special treat a substantial meal as well.

This recipe was adapted from New York Times, contributed by Martha Rose Schulman. I decreased the batter resting time and increased the amount of blueberries. Delicious!!

  • ½ cup rolled oats
  • ½ cup low-fat milk
  • 1 cup whole wheat flour
  • ½ cup unbleached all-purpose flour
  • 2 tsp baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 ½ cups buttermilk
  • 1 teaspoon vanilla extract
  • 3 tablespoons canola oil
  • 1 1/2 cups fresh or frozen blueberries
  1. Combine the milk and rolled oats in a bowl, and set aside.
  2. Whisk together the flours, baking powder, baking soda, sugar and salt.
  3. In another bowl, whisk the eggs, then add the buttermilk and whisk together. Then whisk in the vanilla extract and the oil.
  4. Add the flour mixture to the wet ingredients and quickly whisk together. Do not overbeat; a few lumps are okay. Fold in the oats and milk. Let sit for one hour, or refrigerate overnight. (I let it sit for 30 minutes without a problem.)
  5. If necessary, spray the hot griddle with pan spray. Drop by 3 to 4 tablespoons onto the hot griddle. Place six or seven blueberries on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook for about 30 seconds to a minute on the other side, or until nicely browned. Remove from the heat, and continue until all of the batter is used up.
  6. Serve hot with a small amount of butter and maple syrup.

Note: Keep these, well wrapped, in the refrigerator for a few days, or freeze for up to a few months.

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Blueberry & Corn Crisp

I can’t try enough crisp recipes using summer berries. This dessert was described as a “unique and textured crisp with the flavors of corn muffins and blueberry jam smashed together.” I loved the textural contrast of the fresh corn kernels in the topping with the soft blueberry filling. Yummy!

This recipe was adapted from Bon Appetit, contributed by Nicole Rucker. I used medium-fine cornmeal instead of coarse. We ate it with a scoop of vanilla ice cream, of course. 🙂

Yield: Serves 8

For the Filling:

  • 5 cups fresh (or frozen, thawed) blueberries
  • ⅓ cup granulated sugar
  • 2 teaspoons finely grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon cornstarch
  • ¼ teaspoon coarse  salt

For the Topping and Assembly:

  • ⅔ cup all-purpose flour
  • ⅔ cup coarse-grind cornmeal or polenta (I used medium-fine cornmeal)
  • ⅓ cup granulated sugar
  • 1 teaspoon coarse salt
  • 10 tablespoons chilled unsalted butter, cut into pieces
  • 1 cup fresh corn kernels (from about 1 large ear)

To Make the Filling:

  1. Toss blueberries, sugar, lemon zest, lemon juice, cornstarch, and salt in a shallow 2-quart baking dish.

To Make the Topping and Assembly:

  1. Preheat oven to 375°, preferably on convection.
  2. Whisk flour, cornmeal, sugar, and salt in a medium bowl to combine.
  3. Using a pastry blender or your hands, work butter into dry ingredients until no dry spots remain and mixture holds together when squeezed.
  4. Add corn and toss to evenly distribute.
  5. Press topping between your fingers and break into large pieces over filling.
  6. Place baking dish on a parchment-lined baking sheet. Bake crisp until topping is golden brown and juices are thick and bubbling, 50–60 minutes.
  7. Transfer to a wire rack and let cool 30 minutes before serving.

Note: Crisp can be made 1 day ahead. Store tightly covered at room temperature.

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Oscar Night Waffles

An odd tradition in our house is to eat waffles on Oscar night! I’m not sure how it started… The best part for me is that I can bypass menu planning to celebrate and watch the red carpet. The only thing I did this year is pick a new waffle recipe to try. 🙂

These waffles were SO easy to make- the eggs aren’t even separated. I honestly couldn’t tell the difference! This recipe was adapted from the New York Times, contributed by Melissa Clark. I added whole wheat flour and blueberries. I used buttermilk instead of yogurt as well. I doubled the recipe, after all, it was dinner. The leftover waffles were delicious reheated in the toaster. I hope it’s not bad to eat waffles for breakfast the morning after eating them for dinner!

Yield: about 10 waffles

  • 6 tablespoons unsalted butter, more for waffle iron
  • 1 cup/120 grams all-purpose flour
  • 1 cup/120 grams whole wheat flour
  • 1 tablespoon/15 grams granulated or brown sugar
  • 1 teaspoon/8 grams baking powder
  • 1 teaspoon/5 grams fine sea salt
  • ½ teaspoon/3 grams baking soda
  • 1 cup plain yogurt, buttermilk, or sour cream
  • 1 cup milk (I used 1 percent)
  • 4 large eggs
  • 1 cup fresh or frozen blueberries, optional
  • pure maple syrup, for serving
  1. Melt butter either on the stove or in the microwave. Set aside.
  2. In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda.
  3. In a separate bowl, whisk together buttermilk, milk, melted butter, and eggs.
  4. Fold wet ingredients into dry ingredients.
  5. Fold in blueberries, if using.
  6. Preheat a waffle iron and, using a pastry brush or paper towel, lightly coat with butter. (I used cooking oil spray.)
  7. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. (I cook them for 5 minutes.) Butter the iron in between batches as needed.
  8. Serve waffles immediately as they are ready, or keep them warm in a 200 degree oven or warming drawer until ready to serve.

Note: If you don’t have yogurt (or sour cream or buttermilk), substitute another 1 cup of milk mixed with 1 tablespoon lemon juice or vinegar.

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Whole Wheat-Bartlett Pear Crumb Cake

This cake was nutty, earthy, and really really moist. The entire house smelled absolutely incredible while it baked- much of the credit should be given to the orange zest in the batter. Even more wonderful orange flavor was added after the cake was removed from the oven when fresh orange juice was drizzled all over the top. Fabulous!

This recipe was adapted from Huckleberry: Stories, Secrets, and Recipes from our Kitchen by Zoe Nathan with Josh Loeb and Laurel Almerinda. I weighed whole roasted almonds and then finely ground them in a mini food processor instead of using store-bought almond flour. I used fat-free Greek yogurt instead of whole plain yogurt. I also substituted oat bran for the toasted wheat germ in the original recipe. Wheat bran or ground flaxseed would also work as substitutes. I also baked the cake in a 9-inch springform pan instead of a 10-inch cake pan.

The authors offer seasonal adaptations to this recipe by substituting blueberries, raspberries, cranberries, apricots, peaches, or figs for the pears. Yummy!

Yield: Makes one 9-inch cake

For the Topping:

  • 1/2 cup (110 g) unsalted butter, at room temperature
  • 55 g (1/2 cup plus 2 T) almond flour
  • 20 g (1/4 cup plus 2 T) rolled oats
  • 50 g (1/4 cup) granulated sugar
  • 30 g (1/4 cup) whole wheat flour
  • 3 T all-purpose flour
  • 2 T oat bran, toasted wheat germ, wheat bran, or ground flaxseed
  • 2 T light brown sugar
  • 1/4 tsp coarse salt
  • 20 g (1/4 cup) sliced almonds

For the Cake:

  • 170 g (3/4 cup) unsalted butter, cubed, at room temperature
  • 200 g (1 cup) granulated sugar
  • 2 T light brown sugar
  • 3/4 tsp coarse salt
  • 1 T pure vanilla extract
  • 2 large eggs
  • 160 g (1 1/4 cups) all-purpose flour
  • 55 g (3/4 cup) oat bran, toasted wheat germ, wheat bran, or ground flaxseed
  • 25 g (1/4 cup) almond flour
  • 3 T rye flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup (240 ml) plain yogurt (I used fat-free Greek yogurt)
  • zest of 1 orange, *fruit reserved*
  • 3 pears, peeled and thickly sliced into 6 pieces each (I used Bartlett pears)

IMG_0372

To Make the Topping:

  1. In a medium bowl, combine the butter, almond flour, oats, granulated sugar, whole wheat flour, all-purpose flour, wheat germ, brown sugar, and salt. Blend with a pastry blender until homogenous.
  2. Add sliced almonds and blend with your fingers. Refrigerate until needed.

To Make the Cake:

  1. Position a rack in the middle of your oven and preheat to 350 degrees. Line and grease a 9-inch springform pan with parchment paper and cooking spray.
  2. In a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, brown sugar, and salt on medium-high speed until light and fluffy, about 2 minutes.
  3. Incorporate the vanilla and eggs, one at a time, beating well after each addition. Be sure to scrape the sides of the bowl well.
  4. Pause mixing and all the all-purpose flour, wheat germ, almond flour, rye flour, baking powder, baking soda, yogurt, and orange zest. Mix cautiously, just until incorporated. Do not over mix!
  5. Scoop the batter into the prepared pan and cover evenly with the pears.
  6. Top with the crumble, allowing a little fruit to poke through.
  7. Bake for 1 hour 5 minutes or up to 1 hour 15 minutes, or until a cake tester comes out clean. Do not over bake!
  8. Allow to cool for 15 minutes in the pan; then squeeze the orange over the entire cake.
  9. Remove the side of the pan and gently pull the parchment paper from every nook and cranny of the cake.

Note: This cake is best served the day it is made, but it will keep, tightly wrapped, for up to 2 days at room temperature.

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Blueberry Cornmeal Cake

There is still time! Fresh blueberries are still available!! I regret not posting this wonderful cake sooner- my apologies…. I first read about this blueberry cornmeal cake on Sue’s blog, Birgerbird. She described it as one of the best desserts she had ever tasted, and I know that she has tasted some delicious desserts! 😉 I have had it on my “to make” list ever since. It lived up to my expectations. My family and I devoured it. Mmmmm…. We ate this delicious rustic cake for dessert but it would also be wonderful for a special breakfast. It’s not overly sweet and has a fabulous crumb from the cornmeal. Berries and corn are a wonderful match.

This recipe was adapted from Huckleberry: Stories, Secrets, and Recipes From our Kitchen by Zoe Nathan with Josh Loeband and Laurel Almerinda. I weighed the ingredients when possible which I have found not only ensures a better result but also decreases the preparation time. I modified the recipe to use a 9-inch springform pan, and substituted sour cream for the plain yogurt in the batter.

The authors recommend making this cake with gooseberries- I have to remember that when I receive my CSA gooseberries next season! Strawberries can be used as well. This cake can also be modified for the holidays by adding the zest of one orange, cranberries, and both brown and white sugar. Nice!!

Yield: Makes one 9-inch cake

  • 195 g (3/4 cup plus 1 1 /2 T) unsalted butter, cubed, at room temperature
  • 190 g (3/4 cup plus 3 T) granulated sugar, plus 2 T for sprinkling the top of the cake
  • 1 1/2 tsp coarse salt
  • 2 large eggs
  • 4 1/2 T canola oil
  • 3 T maple syrup
  • 1 T vanilla extract
  • 200 g (1 1/2 cups) all-purpose flour
  • 120 g (3/4 cup) cornmeal
  • 2 1/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1 cup plus 2 T (270 ml) whole plain yogurt or sour cream
  • 130 g (1/2 cup plus 1 T) whole milk ricotta
  • 150 g (1 cup) fresh blueberries

  1. Position a rack in the middle of the oven and preheat to 350 degrees, preferably on convection.
  2. Line and grease (I used cooking oil spray) a 9-inch round springform pan of a 10-inch round cake pan.
  3. In a stand mixer fitted with the paddle attachment, cream the butter and 190 g granulated sugar, and salt on medium-high, until light and fluffy, about 3 minutes.
  4. Incorporate eggs, one at a time, beating well after each addition. Be sure to scrape the sides of the bowl well.
  5. With the mixer on low-speed, pour in the canola oil, maple syrup, and vanilla.
  6. Pause mixing and add the flour, cornmeal, baking powder, baking soda, yogurt, and ricotta. Mix cautiously, just until incorporated. Do not over mix!
  7. Scoop the batter into the prepared pan. Top with the blueberries and sprinkle with the remaining 2 T granulated sugar.
  8. Bake for 50 minutes in a convection oven, or up to 1 hour 10 minutes in a standard oven, or until a cake tester comes out clean. Do not over bake! (I am obsessed with not over baking…)
  9. Allow to cool 15 minutes in the pan.
  10. If using a springform pan, release the sides of the pan and remove. (safer & easier!!) If using a cake pan, place a flat plate on top of the cake and pan. Carefully invert the cake onto the plate by flipping both upside down. Then lift the pan off the cake. Gently pull the parchment from every nook and cranny of the cake, being careful not to break the cake. Rest your serving plate on the bottom of the cake and turn the cake right-side up onto the plate.

Note: This cake is best served the day it’s made but keeps, tightly wrapped, at room temperature, for up to 2 days.

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