Blueberry Coffee Cake - Mother's Day Brunch - Love At First Bite - Ep 65
It's Mother's Day this weekend so my wife Jeannie are coming together with some awesome Kin Community creators to bring you the ultimate Mother's Day brunch collaboration. There's going to be some amazing recipes on the playlist, so be sure to check out all of them. For our contribution we are making a delicious Blueberry Coffee Cake that has a yummy crumble topping with some pecans. It's the perfect cake to add to your brunch menu for your special mom.
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Girls with Glasses
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The Babbling Brooke
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Stacie Billis - One Hungry Mama
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Bethany Herwegh - Making it Modern
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Blueberry Coffee Cake
Serves 8-10
For the Crumble
1/3-cup brown sugar
¼ cup sugar
1-½ tsps. Ground Cinnamon
1/8 tsps. Ground nutmeg
4 oz. unsalted butter melted
1 ¼ cup flour
½ cup chopped pecans
For the Cake
6 Tbsps. Unsalted butter at room temperature
¾ cup sugar
2 large eggs
1 tsps. grated lemon zest
1-½ tsps. Vanilla extract
2/3-cup sour cream
1 ¼ cup flour
1 tsps. Baking powder
¼ tsps. Baking soda
¼ tsps. Salt
1-½ cup fresh blueberries
Powder Sugar for Sprinkling
Directions
1. Preheat Oven to 350 degrees. Butter a 9-inch cake pan.
2. For the crumble- Combine sugar, brown sugar, cinnamon & nutmeg in a bowl. Stir in the melted butter. Then add your flour. Mix well. Finally add in your chopped pecans.
3. For the cake- Cream the butter and sugar in the bowl of your kitchen aid mixer, fitted with your paddled attachment on high speed for 3-4 minutes until light and fluffy. Reduce the speed to low, add your eggs, lemon zest, vanilla, sour cream and mix until incorporated.
4. In a separate bowl, add you flour, baking powder, baking soda and salt. Then add the flour mixture to the batter until combined. Fold in the blueberries until all incorporated.
5. Pour the batter into the pan and spread it out evenly with a spatula. Then add your crumble on the cake batter evenly. Bake for 40-50 minutes or until a toothpick comes out clean. Cool completely and sprinkle with powdered sugar. Enjoy! ☺
CLICK HERE TO SUBSCRIBE TO OUR CHANNEL:
Subscribe to all the Kin Community collaborators below!
Weelicious
Girls with Glasses
...
The Babbling Brooke
...
Stacie Billis - One Hungry Mama
...
Bethany Herwegh - Making it Modern
...
LIKE ME ON FACEBOOK:
FOLLOW ME ON INSTAGRAM:
FOLLOW ME ON TWITTER:
FOLLOW ME ON PINTEREST:
WEBSITE:
Blueberry Coffee Cake
Serves 8-10
For the Crumble
1/3-cup brown sugar
¼ cup sugar
1-½ tsps. Ground Cinnamon
1/8 tsps. Ground nutmeg
4 oz. unsalted butter melted
1 ¼ cup flour
½ cup chopped pecans
For the Cake
6 Tbsps. Unsalted butter at room temperature
¾ cup sugar
2 large eggs
1 tsps. grated lemon zest
1-½ tsps. Vanilla extract
2/3-cup sour cream
1 ¼ cup flour
1 tsps. Baking powder
¼ tsps. Baking soda
¼ tsps. Salt
1-½ cup fresh blueberries
Powder Sugar for Sprinkling
Directions
1. Preheat Oven to 350 degrees. Butter a 9-inch cake pan.
2. For the crumble- Combine sugar, brown sugar, cinnamon & nutmeg in a bowl. Stir in the melted butter. Then add your flour. Mix well. Finally add in your chopped pecans.
3. For the cake- Cream the butter and sugar in the bowl of your kitchen aid mixer, fitted with your paddled attachment on high speed for 3-4 minutes until light and fluffy. Reduce the speed to low, add your eggs, lemon zest, vanilla, sour cream and mix until incorporated.
4. In a separate bowl, add you flour, baking powder, baking soda and salt. Then add the flour mixture to the batter until combined. Fold in the blueberries until all incorporated.
5. Pour the batter into the pan and spread it out evenly with a spatula. Then add your crumble on the cake batter evenly. Bake for 40-50 minutes or until a toothpick comes out clean. Cool completely and sprinkle with powdered sugar. Enjoy! ☺
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