Monday, July 4, 2016

Blueberry Crumb Party Coffee Cake


Back in the day, there was a local restaurant that advertised with this ditty, "Breakfast, lunch, or dinner.  Every meal's a winner."  Despite the ditty, the food wasn't very good, which might have something to do with why The Embers is just a distant memory.  But unlike The Embers, this cake is good for breakfast, lunch, or dinner, and also for after-school or midnight snack.  This cake is a winner.


I think we're pretty much in agreement that no one does a sour cream butter cake like Rose.  And this one has blueberries in too, which can only improve it.  I timed this so some of us could use fresh blueberries, but I made it for a big party in April, so I made do with frozen berries.  Still good.


I did have to jury-rig the baking strips.  The only thing about Rose's nice stretchy silicone strips is that you can't stretch them to fit a 9" by 13" pan.  I thought about baking two round pans, but I thought that it would be better to cut squares than slices for the party, so I found these old insulated strips that I haven't used since I got Rose's.  Woody, aren't you proud of Jim and me for using these metal paper clips to affix the strips to the pan?  I am.  This was actually the hardest part of making the cake.


Pouring eggs and sour cream into the batter.  Jim likes action shots.  But he grumbles if I get in the way of the shot.  I tell him that I am, after all, baking a cake, not posing, but he thinks the baker should cooperate more with the photographer.  It's hard to work with a sensitive artist.


He also likes to get reflections.  I thought this was just a picture of the batter, but it turns out to have a number of things caught in the metal mixing bowl.


This sour cream-butter cake is probably my favorite kind of cake and my favorite batter.  It's thick and rich-looking, and it's very cooperative when it needs to be spread all over a large pan.


Thawed blueberries.  America's Test Kitchen is big on using frozen blueberries unless you can get perfectly fresh ones.  I always thought that was nonsense until I did a taste test.  Sure enough, the frozen ones have a lot more flavor than the ones flown in from Chile.  I don't know why that should be surprising.  I remember how fresh I felt when I flew home from South America.


I took the cake out of the oven after 40 minutes to put on the topping, but I should have checked after 30 minutes.  The cake was already coming away from the sides of the pan and was almost completely done.  So I had to put the blueberries and crumb topping on, and put it back in the oven, but I could only bake it another 10 minutes.  The crumbs would have been better if they'd baked a little longer, but I don't think anyone but me noticed.  Certainly no one said, "your crumbs are a tad underdone," and I probably wouldn't have thought they were referring to the cake.  If you wanted to, you could serve this with a little ice cream, or creme fraiche, or whipped cream.  But it's very good as is, so you might also think, why bother?

10 comments:

  1. I love the step by step and the pictures Marie, this Blueberry Crumb Party Coffee Cake alot and I don't need any coffee ..lol..and well be making this amazing delicious desert again Marie.๐Ÿ˜‰๐Ÿ˜†

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  2. Looks delicious, Marie. I'll make a note to check after thirty minutes. Thanks for the heads up.

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  3. i love the photo at the top. re that restaurant--here's a case where name was destiny (as in dying embers)! HAPPY 4TH!!!

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  4. Your cake looks beautiful Marie. Funny, I hate reflection on a pan. At some point, I tried to bend down and took a photo blindly to avoid seeing my upside down reflection.

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  5. Oh the same thing happened to my cake--the top had already crusted over so the blueberries didn't sink and I couldn't bake it much longer for the crumbs to brown. Your cake looks perfect anyways!

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  6. Oh the same thing happened to my cake--the top had already crusted over so the blueberries didn't sink and I couldn't bake it much longer for the crumbs to brown. Your cake looks perfect anyways!

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  7. I would most definitely make this cake dessert again and again , it is so moist and tender, everybody loved it it, was a hit Marie especially with vanilla ice cream๐Ÿ˜†๐Ÿ˜‰

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  9. Funny post. I'm still laughing over your description of Jim as a sensitive artist. This was a great cake.

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