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.
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Posted in Baking, Coffee Cake, Fruit Desserts, Good Sweets, Good Eats (Desserts), Recipes, The Piggy Pancake (Breakfast)
Tags: berry, blueberries, blueberry, breakfast, brown sugar, brunch, cake, coffee cake, dessert, fruit, sour cream, whole wheat
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
- Melt butter either on the stove or in the microwave. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda.
- In a separate bowl, whisk together buttermilk, milk, melted butter, and eggs.
- Fold wet ingredients into dry ingredients.
- Fold in blueberries, if using.
- Preheat a waffle iron and, using a pastry brush or paper towel, lightly coat with butter. (I used cooking oil spray.)
- 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.
- 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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Posted in Holiday, Quick, Recipes, The Piggy Pancake (Breakfast)
Tags: Academy Awards, blueberries, blueberry, breakfast, brown sugar, buttermilk, Oscars, waffles, whole wheat