It seems all we have been able to get is rain sprinkles, I do hope one of these days we get a good 1-2 inch rain shower! My flowers need rain desperately. At least it is supposed to warm up so perhaps I can get my window boxes planted. I want to have my four year old great granddaughter Lydia over to help me plant. That should prove interesting, she loves to be outdoors.
I don’t do as much baking as I used to but Pa Lloyd had a birthday and I had a supply of blueberries on hand so I made a blueberry coffee cake. It should have lasted the two of us much longer than it did. I am sharing the recipe with you, hope that you will like it too. It did not need any glaze or even a sprinkle of powdered sugar.
Blueberries and Cream coffee cake
1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
1 tsp. vanilla extract
1 3/4 cup flour
1 tsp. baking powder
1/4 tsp. salt
1 cup sour cream
1 cup fresh blueberries
1/2 cup packed brown sugar
1/2 cup pecans, chopped
1 tsp. cinnamon Mix together and set aside.
In a large bowl, cream butter and sugar until fluffy, about 5 minutes, add eggs, one at a time beating well after each, beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in blueberries. Spoon half of batter into a prepared tubed (like a Bundt pan) , then sprinkle on half of the streusel mixture, then rest of cake batter, lastly the last half of the streusel mixture. Cut through the batter with a knife to swirl the brown sugar mixture. Bake in a preheated 350 degree oven for 55-60 minutes until a toothpick inserted near center comes out clean. Cool for 10 minutes then remove from pan to a wire rack to cool completely. You can dust with powdered sugar before serving if you wish.
Have a great week and stay safe!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.