July is National Blueberry Month which is why I wanted to share a blueberry recipe (and information) here, before the month ends. This cake is a sweet start to the day as an indulgent breakfast and it is also a pleasurable finish to the day as dessert. Maybe with a scoop of some smooth & creamy vanilla ice cream!
Blueberries are one of the only foods that are truly blue, as well being one of the few fruits that originated in North America. America grows over 90% of the blueberries in the world, producing more than double what is grown in Canada, the second highest producer. They are one of the healthiest fruits, preventing the development of numerous diseases. The highbush variety are most of what is cultivated today, and most of what is available fresh. Lowbush or wild blueberries are smaller, but they are sweeter and more flavorful than their larger cousins. They are what is most often frozen and used in processing. For this recipe, I used fresh berries.
Blueberry Crumb Coffee Cake
Blueberry Crumb Coffee Cake (adapted from bluestarblueberries.com) Serves 12+
Ingredients:
Topping:
- 2/3 cup sugar
- 1/2 cup flour
- 1 teaspoon cinnamon
- 1/3 cup butter
- 1 cup (4 ounces) pecan pieces
Cake:
- 2/3 cup shortening
- 1 cup sugar
- zest & juice of a lemon (2 teaspoons zest & 2 tablespoons juice)
- 2 eggs
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoons salt
- 3/4 cup milk
- 2 cups (10 ounces) blueberries
Directions:
For the topping: Combine the sugar, flour, and cinnamon in the bowl of an electric mixer.
Combine the sugar, flour, and cinnamon for the topping.
Cut in the butter until the mixture resembles coarse meal.
Cut in the butter.
Add in the nuts. Set the topping aside.
Add the pecans to the topping mixture.
For the cake: Preheat the oven to 350º F. Cream together the shortening and sugar until they are light and fluffy. Beat in the lemon rind, lemon juice, and eggs.
Cream the shortening and sugar together, then add in the lemon juice & zest, and the eggs.
Sift together the flour, baking powder, and salt. Alternately add the dry ingredients and the milk to the batter.
Alternate adding the flour mixture and the milk.
Gently fold in the blueberries.
Gently fold in the blueberries.
Grease and flour a 9 x 12 baking dish. Spread the batter into the prepared dish.
Transfer the batter to the prepared dish.
Sprinkle the topping over the batter.
Add the topping to the cake.
Bake the cake in the preheated oven for 40-50 minutes, until a cake tester inserted into the middle of the cake comes out clean.
Ready for the oven!
Allow the cake to cool for at least 10 minutes before cutting and serving.
This can be breakfast, brunch, a snack, or dessert!
July blueberries are delicious, any way they are served!~Linda
Blueberry Crumb Coffee Cake (adapted from bluestarblueberries.com) Serves 12+
Ingredients:
Topping:
- 2/3 cup sugar
- 1/2 cup flour
- 1 teaspoon cinnamon
- 1/3 cup butter
- 1 cup (4 ounces) pecan pieces
Cake:
- 2/3 cup shortening
- 1 cup sugar
- zest & juice of a lemon (2 teaspoons zest & 2 tablespoons juice)
- 2 eggs
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoons salt
- 3/4 cup milk
- 2 cups (10 ounces) blueberries
Directions:
For the topping: Combine the sugar, flour, and cinnamon in the bowl of an electric mixer. Cut in the butter until the mixture resembles coarse meal. Add in the nuts. Set the topping aside.
For the cake: Preheat the oven to 350º F. Cream together the shortening and sugar until they are light and fluffy. Beat in the lemon rind, lemon juice, and eggs. Sift together the flour, baking powder, and salt. Alternately add the dry ingredients and the milk to the batter. Gently fold in the blueberries. Grease and flour a 9 x 12 baking dish. Spread the batter into the prepared dish. Sprinkle the topping over the batter and bake the cake in the preheated oven for 40-50 minutes, until a cake tester inserted into the middle of the cake comes out clean. Allow the cake to cool for at least 10 minutes before cutting and serving.