What’s your go-to dessert when guests come over or you want to bring something sweet to someone’s house? In the summertime, I am all about ways to incorporate fresh fruit. This Blueberry Crumb Coffee Cake recipe is such a welcome dessert to bring as it appeals to both adults and kids alike.
Blueberry Crumb Coffee Cake Ingredients
Besides blueberries, this recipe calls for vanilla. If you are still baking with artificial vanilla, then you must read on. When it comes to baking and recipes that use just a small amount of ingredients, choose only the best quality as you can taste the difference!
Have you heard of Nielsen-Massey Vanilla? They are a family owned company out of Waukegan, Illinois. I have had the opportunity to visit their corporate office and factory a couple times now. Every time I pull up to the building, the rich and heady smell of vanilla fills the air and just infuses my car. It’s heavenly!
You may not know this but there are a wide variety of vanillas based on where the bean is grown. Each has its own flavor, smell, color and appearance. Did you know that the vanilla bean (or pod) originated in Mexico? It is the fruit of the Orchid plant.
Nielsen-Massey has bottled these delicious and so loved vanillas in five varieties:
- Madagascar Bourbon: full, sweet, creamy and mellow with velvety after tones
- Mexican: sweet and woody notes with a deep, creamy, spicy-sweet character
- Tahitian: floral, fruity and often described as anise and cherry-like
- Ugandan: bold, creamy-sweet with notes of chocolate
- Indonesian: strong, upfront flavor with woody, smoky notes
Most people are probably familiar with the Madagascar as it is classic. Whether you use the vanilla bean, paste or traditional liquid, the depth of flavor is just incredibly good.
My latest visit to their office was to support their effort called “Better Your Bake”. The goal of this campaign was to help home bakers learn more tips and techniques to not only create more delicious dishes but to also be focused on the mindfulness that the baking process enables. For me, I find baking to be a stress reliever. It forces me to pay attention to each step of the recipe. You need to do exact measurements so the cake comes out perfectly. I always jokingly say I am a “Wing and a Prayer” cook since I improvise ingredients and quantities as I go along. Generally, that has worked very well for me! Baking, on the other hand, requires attention to detail.
While at the factory, we had the opportunity to taste the differences between the varieties of vanilla by infusing ice cream with it. This was the best experiment ever! Subtle but present vanilla profiles as described above.
If you are ever in a cooking version of a trivia game, (that is the kind of game I would love to play!), here are some questions and answers guaranteed for you to win:
- Whisking in a circular pattern is the best way to aerate the ingredients in a bowl.
- False. Whisking side to side is going to have a more successful outcome.
- There is no advantage to putting a bowl in the refrigerator when whisking whipped cream.
- False. Using a metal bowl that has been chilled will help the cream stick together better.
- Softening butter in the microwave is the same as letting it come to room temperature on the counter.
- False. You will get a fluffy outcome if it comes to room temperature naturally.
So, how did you do on the trivia? Got them all, I bet! Here’s another great thing about this recipe. If blueberries aren’t your thing, use the base of the recipe and add your favorite fruit or just use a cinnamon, sugar and pecan filling instead. So adaptable. And delicious!
I like making this dessert in a springform pan since it makes it so easy to get the finished cake out. If you love cheesecake, this is the pan you would use since it effortlessly releases the sticky cheesecake from the sides. You can always use a 9 inch round pan if that is what you have.
With all the road trips I have been on lately, I have become very aware of how important it is to have a vehicle that feels safe and reliable. I also know comfort in long rides not only plays a part in our physical happiness but psychological as well. Since driving the Mazda CX-9 SUV, I am more willing to do all the driving from state to state.
I am actually looking forward to my next trip because I enjoy the experience of driving this SUV. From spaciousness – three rows of seats if needed – to a very smooth ride to the décor details to the accessories, to plenty of space for our bags, my travels would have been much less enjoyable without this well designed vehicle. Having cooling seats is a major bonus when it is hot outside! Truth be told, I have been a fan of Mazdas since I owned a 6 series sedan. Fun to drive, reliable and comfortable.
The details are in the color, stitching, and wood design.
Now heading to my friend’s house with this Blueberry Crumb Coffee Cake with Cinnamon Streusel to share. Cheers!
Blueberry Crumb Coffee Cake with Cinnamon Streusel
The Streusel Topping
- 1/4 cup granulated sugar
- 1/3 cup light brown sugar, lightly packed
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1 stick butter, unsalted, melted
- 1 1/3 cup flour
For the Cake
- 6 tbsp butter, unsalted, room temperature
- 3/4 cup granulated sugar
- 2 extra large eggs
- 1 tsp vanilla
- 1/2 tsp lemon zest, grated
- 2/3 cup sour cream
- 1 1/4 cup flour
- t tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cup blueberries, fresh or frozen
- 1 tbsp flour
- Directions:Preheat oven to 350Spray or butter and flour a 9 inch springform pan
For the streusel: Melt butter. Combine granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in melted butter and then flour. Mix well.
For the cake:Cream butter and sugar in mixer at high speed for 4 to 5 minutes until light. Reduce speed and add eggs one at a time. Add vanilla, lemon zest and sour cream.In separate bowl, sift flour, baking powder, baking soda and salt.
Add flour mixture to butter until combined.
Mix one tablespoon flour with blueberries. Gently mix to coat blueberries. This tip helps them not sink to bottom of cake and turn the cake blue.
Spoon half of batter into springform pan. Spread evenly with a spatula. Add blueberries spreading out across batter. Cover with remaining batter. Smooth over berries to cover.
Using your fingers, sprinkle crumb topping over whole cake.
Bake 40 - 50 minutes until cake tester comes out clean.
Let cool in pan.
Dust with powdered sugar.