Monday, July 16, 2012

Blueberry Season in The Patch


Summer always means fresh blueberries,
so today I decided to make a
Fresh Blueberry Coffee Cake and Scones

I have been trying a lot of the new Greek style yoghurt lately and had some buttermilk in the fridge so I pulled these out with a fresh lemon and a stick of real butter (a rare treat) and started mixing. 

This is the recipe I came up with:

Fresh Blueberry Coffee Cake (or Scones)
For Cake:

½ cup butter
1 cup sugar
3 eggs
1 teaspoon vanilla
5.3 oz (1 container) vanilla Greek style yoghurt
½ cup buttermilk
1 tablespoon fresh lemon juice
3 cups flour
1 tablespoon baking powder
1 teaspoon cinnamon
1 cup fresh blueberries

For Blueberry Topping:

1 cup fresh blueberries
½ cup sugar
2 tablespoons cornstarch
1 medium lemon juiced

For Vanilla Glaze:

1 cup powdered sugar
1 tablespoon milk
1-2 drops vanilla

Preheat oven to 400 degrees F
For Coffee Cake: Grease a 10” spring form pan.  
Place softened butter in large bowl.  Cream sugar with butter.  Add beaten eggs. Beat until fluffy and light. Stir in yoghurt, vanilla, buttermilk, lemon juice.  Add combined dry ingredients and stir gently just until combined.  Fold in blueberries gently.  Spread in prepared spring form pan.
Sprinkle lightly with 1 teaspoon of cinnamon sugar.
Bake for 25-35 minutes or until lightly browned and tests done with toothpick.
While cake is baking, mix blueberry topping ingredients in small pan and cook on medium heat.  Crush blueberries with spoon and stir until thick and well blended.  If needed, thin with additional lemon juice. Set aside to cool.
Mix powdered sugar, milk and vanilla for glaze just before drizzling on cake.
Cool ten minutes in pan on wire rack.  Remove from pan and set on cake plate. Spread with cooled blueberry topping and then drizzle with vanilla icing glaze. 
Serve warm or at room temperature.

For Blueberry Scones:
With dry ingredients, add additional:

1 cup of flour
2 teaspoons cream of tartar

Turn out on floured board and knead very gently about 10 times.  Dough will be soft and sticky.
Shape into 4 rounds and cut rounds into four triangles with sharp knife.
Set triangles one half inch apart on greased baking sheet.
Brush scones with a little milk and sprinkle with granulated sugar.

Bake 15-20 minutes at 400 degrees or until light brown.

Serve warm or store in covered keeper and served at room temperature.

May be served with the blueberry topping or drizzled with vanilla glaze or cut in half and served with softened butter.

I wanted to try this as both scones and coffee cake so after I folded in the blueberries to the coffe cake mixture, I scooped a heaping cup  of the mixture into a smaller bowl and added about a quarter of a cup of additional flour and a half teaspoon on cream of tartar.  Turned it out on a floured board and kneaded a few times, shaped it into a round and cut in four triangles.  I baked the scones first for about twelve minutes while i made the blueberry topping.  Then while the coffee cake baked in the oven, I enjoyed warm scones for brunch.



Mmmmmmmmm!  The cake is will be dessert tonight.

Time to do some quilting.

Have a happy quilty, blueberry day, eveeryone!

<3<3<3


2 comments:

  1. Mmmmm. What was your address again?

    ReplyDelete
  2. That looks yummy!!! Have you ever had blueberry cheesecake icecream?The ice cream is now our favorite

    Trina

    ReplyDelete

Thanks for stopping by and leaving a kind word! :-)