Summer always means fresh blueberries,
so today I decided to make a
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 sugar3 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 sugar2 tablespoons cornstarch
1 medium lemon juiced
For
Vanilla Glaze:
1
cup powdered sugar
1
tablespoon milk1-2 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:
Mmmmm. What was your address again?
That looks yummy!!! Have you ever had blueberry cheesecake icecream?The ice cream is now our favorite
Trina
Post a Comment