The following post is sponsored by FitFluential LLC on behalf of Wild Blueberry Association of North America.
Hey guys, happy Monday! How did the weekend treat ya? We had a really nice weekend here. Friday night was spent with our friends Joe & Kate with some Chinese take-out. Saturday morning Jay and I had a baptism class to attend (Lucas will be getting baptized next month), so he stayed home with my mom and got some grandma time. Saturday evening we had two Christmas parties to go to, which were great, and then Sunday was spent relaxing at home.
Actually, I woke up Sunday morning feeling super refreshed after Lucas decided to sleep through the night until 7:30(!!), so I decided to do a little baking. (*Edited to add: I think that night’s sleep was the calm before the storm…see below)
Now, when I tell you I’ve been craving coffee cake for months, I’m really not exaggerating. It’s one of those things I’ve always loved, and I’ve been meaning to make one for what seems like forever, but I just never get around to it. Well…yesterday was the day. So while I got to work in the kitchen, Jay hung out with smiley.
Part of my reasoning for yesterday’s coffee cake extravaganza is because I needed to come up with a recipe incorporating wild blueberries, as part of a campaign I was chosen to participate in through FitFluential.
I think a lot of people – myself included – assume that a blueberry is a blueberry. But I’ve quickly discovered that this is hardly the case. Wild blueberries have a very different taste than regular blueberries and are also harvested quite differently, too. They’re grown in Maine, eastern Canada, and Quebec, and are never harvested commercially, so they’ve never been modified or meddled with. Most are simply frozen at harvest, which locks in their intense blueberry flavor and antioxidant power.
And did you know that they have twice the antioxidants as regular blueberries? Apparently, they have a flavonoid called Anthocyanin, which gives them their deep color and antioxidant power. Who knew?
Wild blueberries are also smaller, much more intense in flavor and color, and they contain less water, making them easier to freeze and bake with. I also love the fact that, since they’re mostly frozen, they’re available year-round (for the locals, I found them at Hannaford!).
So, when my desire to bake once again strikes, I’ll have nothing holding me back.
To find out more about Wild Blueberries, feel free to check them out on Facebook, Twitter, and Pinterest!
But anyways…back to this recipe. Think, subtly sweet cake, topped with tart yet sweet wild blueberries, and finished off with all sorts crumbly, sweet streusel topping. Oh yes…there was no skimping on the streusel here.
Both Jay and I immediately fell in love at first bite.
And honestly, I’m totally diggin’ how the blueberries wound up in a layer above the cake, rather than baking into it. I think it gives the whole coffee cake a totally different feel…but don’t just go by my word. Give it a try for yourself!
Sweet Tooth, Sweet Life
Yields 9 servings
10 minPrep Time
45 minCook Time
55 minTotal Time
- 1/2 cup flour
- 1/4 cup light brown sugar
- 1/2 teaspoon cinnamon
- 4 tablespoons cold butter, cut into pieces
- 1 cup AP flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 4 tablespoons butter, softened
- 1/2 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/3 cup milk
- 2 cups wild blueberries, thawed
- Preheat oven to 350 degrees F. Spray an 8×8 baking dish with non-stick cooking spray; set aside.
- For streusel topping: In a medium bowl, mix flour, brown sugar, and cinnamon. Cut in butter using a pastry blender or fork until it resembles coarse crumbs. Set aside.
- For cake batter: In a separate bowl, mix the flour, baking powder, and salt. Set aside. In a bowl with an electric mixer, beat the butter and sugar until light and fluffy. Add the egg and vanilla and beat until incorporated. Add the flour mixture, alternately with the milk, and beat only until just combined.
- Spread the batter evenly onto the bottom of the prepared baking dish. Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel topping.
- Bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool slightly and serve. Enjoy!
P.S. – If this post started sound a bit scattered and/or full of grammatical errors, forgive me. I started writing it up right before we attempted to put Lucas down for bed in our first night of transitioning him from his Rock ‘n’ Play to the crib. And, umm, let’s just say that so far, he’s not too happy with us. I think we’ve got a long few days/week ahead of us…feel free to send me some good thoughts and sleep wishes.
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