This week has been super crazy for me. I had a contract labor job on Thursday and made $80 for about seven hours of work so that was pretty awesome. My brother and his fiance drove in from Kansas City on Wednesday night and got here at about 2am on Thursday. Friday my marketing group had to film a commercial, it turned out better than I thought it would thanks to my brother, his fiance and his fiances sister, who helped us out. I'll post it after we present it to the class.
Since my brother and his fiance were here this weekend we of course had to have everyone over for a big family gathering. In addition to the typical people we also had my brother's fiance's dad here, it was cool to see him again, he's a pretty cool guy. We had a big dinner and celebrated Easter a day early. I made a dessert as usual. This time everybody loved it, normally my Uncle doesn't like cake or frosting, and typically won't eat dessert. He loves blueberries though, and so I was going through one of my many cookbooks I saw a recipe for a coffee cake that had blueberries in it. I instantly knew that he would love it if I put enough blueberries in it (which I did). My main complaint about this recipe is that it uses like five bowls.
I hadn't planned on doubling the recipe. I didn't realize until I had gotten ingredients out that this only made a 9 inch square pan, and we had like 10 people coming over, so I needed to make more than what I was planning. We had enough of everything except sour cream. I being a genius and what not looked up substitutions for sour cream. I choose the yogurt and baking soda combination, for a cup of yogurt you add a teaspoon of baking soda. Which apparently when you mix those two things together it doubles in size, like when you mix baking soda and vinegar, but much thicker.
My brother told me that this was the best dessert that I have ever made. (That he has tasted, because I made a pretty awesome one in plated desserts class that he didn't get to try)
This recipe is coming to you from The Cake Book by Tish Boyle.
Sour Cream-Blueberry Crumb Cake
1 cup all purpose flour
1/4 cup granulated sugar
1/3 cup firmly packed dark brown sugar
1 teaspoon cinnamon
1/8 teaspoon salt (or a pinch)
7 tablespoons unsalted butter, melted
1 1/2 cups all purpose flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup fresh or thawed frozen blueberries
1 cup sour cream ( or yogurt with 1 tsp of baking soda)
1 1/2 tsp vanilla extract
10 tbsp unsalted butter, softened
1 cup granulated sugar
2 large eggs
Instructions for the topping
In a medium bowl, stir the flour, sugar, brown sugar, cinnamon and salt until the butter is absorbed and the dry ingredients are uniformly moistened. Set aside
Instructions for cake
Position a rack in the center of the oven and preheat the oven to 350°F. Butter and flour the bottom and sides of a 9-inch square baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt until well blended.
In a medium bowl, toss the blueberries with 1 tbspof the flour mixture until the blueberries are coated; set aside. In a small bowl whisk together the sour cream and vanilla extract; set aside.
In the bowl of an electric mixer, using the paddle attachment, beat together the butter and granulated sugar at medium speed until light and fluffy, 4 to 5 minutes. Beat in eggs one at a time, beating well after each addition and scrapping down the sides of the bowl as necessary. At low speed, beat in the flour mixture in three additions, alternating it with the sour cream in two additions. Using a rubber spatula, fold in blueberries. Scrape the batter into the prepared pan and smooth the top with a spatula.
Sprinkle the crumb topping evenly over the batter, breaking un any large lumps with your fingers.
Bake cake until toothpick inserted into the center comes out clean, about 45 minutes. Place the cake in the pan on a wire rack and let cool completely.
Cut the cake into squares and serve from the pan.
I had doubled the whole recipe which includes the topping. Looking back it seems like a lot of crumb topping and I don't know if I should have doubled the crumb topping because it turned out to be like half topping and half cake. I don't know if that is how the dessert is supposed to be or not. The cake batter would break free of the topping while baking and it would bubble up like the picture shows. Overall a really good cake. It can be either a dessert or a breakfast food. But then again most desserts can be (or at least by my standards) but this one is a coffee cake so it can be better justified in the morning than a huge slice of red velvet with a bunch of cream cheese frosting.