Sweet And Sour Secrets Blueberry Coffee Cakes |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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My last fresh blueberry recipe of this season, so I decided to end it with a creation that has two hidden components; one that adds just a hint of extra richness and another a sweet and tart surprise. I used mini loaf pans, but these could be made in jumbo or regular muffin tins, too, or a Bundt pan! Read more ! Ingredients:
for cakes |
1/2 cup butter, softened |
3/4 cup granulated sugar |
1 large egg |
1t vanilla |
2 1/4 cups flour |
2t baking powder |
1/4t salt |
1 cup buttermilk |
1 heaping cup fresh blueberries, dusted lightly with flour or baking mix |
for streusel |
1/2 cup brown sugar |
1/2 cup flour |
1/4t fresh nutmeg, grated/ground |
1/4 cup cold butter, cut into pieces |
for glaze |
1/4 cup fresh lemon juice |
1/4 cup honey |
Directions:
1. Cream butter and sugar in mixing bowl.
2. Add egg and beat well.
3. Add vanilla
4. Combine dry ingredients and add them, alternately, with the buttermilk, until just combined.
5. Carefully fold in blueberries. See Photo
6. Combine all streusel ingredients in medium bowl See Photo. Using large fork or your hands, until it is slightly crumbly and mixed See Photo
7. Pour/spoon cake mixture into large muffin tins or rectangle bar pan, as shown, filling just under half full.
8. Sprinkle surface of each liberally with streusel mix. See Photo
9. Top with remaining cake mixture. See Photo
10. Bake at 350 for about 30-40 minutes, depending on the size pans you used. Toothpick should come out ALMOST clean. Try not to over bake.
11. Meanwhile, combine honey and lemon juice in small sauce pan. Bring to a boil, then boil for 1 minute. Drizzle warm coffee cakes with slightly cooled glaze.
12. Let rest a few minutes before serving to set the glaze.
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