I am an urban blogger with shabby-chic domestic obsessions. I balance working and mommyhood while crafting, gardening, cooking and entertaining. Just trying to do it all while making sure we have clean socks.
There are still blueberries out there, fellow foodies! It's not officially fall yet! But yes, I saw some woman post a picture of her garden in Calgary COVERED in snow yesterday. My heart skipped a beat. I am SO not ready for that noise. No, sir.
So let's be in denial together. Let's bake with all the wonderful, ripe produce at the farmers markets into delicious cakes and pies. And I urge you to start with this little cake, perfect for breakfast, dessert, or a nice snack to pull out for your next book club (wine) meeting.
Lemon Blueberry Filled Coffee Crumb Cake
3/4 cup flour
1/4 cup light brown sugar
3/4 teaspoon cinnamon
pinch of salt
1/2 teaspoon of lemon juice
1/4 cup of honey roasted almond accents
5 tablespoons of butter softened
2 cups of flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 stick of butter softened
1 cup sugar
2 eggs, room temperature
2 teaspoons vanilla
1 cup of sour cream
1 1/2 cups of right blueberries cleaned and picked through
1 tablespoon of sugar
1 teaspoon of lemon juice
Dash of salt
1/2 cup strawberry rhubarb jam (or other berry jam)
Macerate the blueberries with sugar, lemon juice and salt while you prepare the batter.
In a medium bowl, mix the crumble (flour brown sugar, cinnamon and salt) with a fork. Crumble in the softened butter to the dry ingredients. Sprinkle the lemon juice on top until you have a nice, crumbly texture. Finally add the almond accents and toss to combine and set-aside.
Now work on the batter. In a small bowl mix together the 2 cups of flour baking soda and baking powder and salt. In a larger bowl with a stand mixer, cream the butter with the sugar until light and fluffy. Add the eggs and vanilla and mix until creamy. Alternate your dry ingredients with the sour cream until the batter is nice and creamy.
Preheat oven to 350˚. Spray an 8 x 8 baking pan with nonstick cooking spray. Pour half the batter on the bottom. Dollop the berry jam evenly on top of the batter. Next fill the pan with the waiting blueberries and all of their juices. Finally pour the remaining batter on top of the blueberry filling evenly.
Take your crumble and sprinkle on top of the batter. Evenly bake on the center rack for one hour until cake is puffy and golden and toothpick comes out clean. You'll have some blueberry juice on your toothpick from the filling so don't be alarmed about that. You don't want wet batter on your toothpick. Let cake cool for about 15 to 20 minutes before cutting, allowing the berry filling to set.