Friday, August 19, 2011

blueberry pickin'

How I spent my Thursday afternoon:



Yes! I went to Hidden Springs Orchard in Cookeville with a couple of new friends, and it was a lovely time despite the heat.  The blueberry patch is indeed hidden, tucked down a dirt road deep in a holler (er, hollow?) in Jackson County.  And what could be better than gathering blueberries with friends?  Very little, except perhaps:


Fresh-baked blueberry buttermilk coffee cake!  With lemon zest crumb topping.  I've been on a bit of a baking tear since settling into my new kitchen, and am freezing about half of what I bake to get me through my first semester of college.  This recipe yields one 9" cake (which I baked in an 8" dish so it turned out very tall), of which I froze half.


So here you go!  Recipe after the jump.  If you use this recipe, I would love to hear (or see) how it turns out.
Blueberry Buttermilk Coffee Cake
[makes one 9" cake]
Crumb Topping:
1/4 C sugar
3 T unbleached all-purpose flour
Grated zest of 1/2 lemon
3 T cold unsalted butter

Cake:
2.5 C unbleached all-purpose flous
2 tsp baking powder
1/2 tsp baking soda
1 C sugar
1/4 tsp salt
1 C buttermilk
2 large eggs
8 T (1 stick) unsalted butter, melted
2 C fresh or unsweetened frozen blueberries, rinsed and dried

Instructions:
1. Preheat oven to 375 degrees F.  Line the bottom of a 9" springform pan with parchment paper and grease the sides.  (Alternately, you can use a greased 9" baking pan of any sort, or like me, make do with an 8" baking dish.  I didn't decrease some of the batter like I should have, and it ended up almost spilling over and needed an additional 10-15 min baking time.)

2. To prepare the crumb topping: In a small bowl, combine together the sugar, flour, and zest.  Cut in the butter until the mixture forms coarse crumbs.

3. To make the cake: In a large bowl combine the flour, baking powder, baking soda, sugar, and salt.  In a large bowl using an electric mixer (or, like me, a whisk and enthusiasm) combine the buttermilk, eggs and butter.  Stir into the dry mixture and beat until well blended.  Fold in the blueberries with a few swift strokes.

4. Spoon the batter into the pan, smooth, and sprinkle with the crumb topping.  Place the pan on a rack in the center of the oven and bake 50 minutes to 1 hour, or until a cake tester (or fork, for the rest of us) inserted in the center comes out clean.

5. Let the cake cool in the pan 15 minutes.  Remove the sides of the springform pan to cool the cake completely, or if you are using any ol' baking pan, just let it hang out on your countertop for a while.  I wouldn't let it cool on the windowsill because it might get swiped.

3 comments:

  1. Oh that looks yummy! BTW you said it right...holler! At least that is the way the rest of us Tennesseeans say it LOL

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  2. You know, it just feels wrong to call it a 'hollow'! But then I've lived in TN for most of my life so that's probably why. :)

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