Blueberry Cardamon Coffee Cake - Lost Recipe!
I had a recipe for Blueberry Cardamon Coffee Cake that I got off of Boston.com a couple years ago, but know it was from a cookbook. I have lost the recipe and am trying to track it down for Christmas AM (or my family just might shut me out of Christmas Day!). Can anyone help me out? It's a sour cream coffee cake with blueberries and the only spice in the cake is cardamon, plus it has walnut struesel topping. And it's so good! I'm hoping maybe a fellow hound has it? TIA!
Ooh, I'll have to try to find this. I think blueberries and cardamom are a match made in heaven.
I made the blueberry buckle in the King Arthur flour baking book, and it was *amazing*. It had neither sour cream nor nuts, but it did have a streusel and cardamom. I never found the name "buckle" to be inviting, but it was astonishly good. I have to credit my son for looking through the cookbook and asking me to make it. If you get the time, you should try that one out on your next blueberry cardamom adventure.
Here are Didi Emmons recipe ingredients, with instructions paraphrased in my own words.
Serves 10 - 12
12 Tablespoons (1-1/2 sticks) unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cardamom
1 teaspoon salt
1-1/2 cups blueberries (if frozen, don't thaw)
1 cup sour cream
3/4 cup light or dark brown sugar
1/2 cup chopped pecans or walnuts
1 teaspoon fresh ground nutmeg
-Preheat the oven to 350 F.
Butter and flour 13 x 9 inch cake pan.
- In a large mixing bowl, cream butter and granulated sugar with a mixer until batter is fluffy. Add the eggs, one at a time, and beat until they are incorporated into the mixture.
- In one medium mixing bowl, combine flour, baking powder, baking soda, cardamom, and salt. Mix well.
- In another medium mixing bowl, toss the blueberries in 1/2-cup of the above flour mixture.
- Now add remaining flour mixture to butter mixture, in 3-batches. Alternate each flour batch with 1/3-cup of sour cream. Mix well until flour and sour cream are incorporated, well, into the butter mixture. Now fold in blueberries. Spread batter evenly in the
13 x 9 cake pan.
- In another small mixing bowl, combine brown sugar, chopped nuts and nutmeg. Mix well. Sprinkle the streusel topping over the batter in cake pan.
-Bake about 35 - 40 minutes, or until a cake tester, inserted in center of cake comes out clean.
Notes: Batter can be prepared up to a day ahead. Store the batter in the fridge in an airtight container. Also, the streusel topping can be made a day ahead and stored in a plastic zip lock bag, at room temperature.
Fresh pitted cherries or raspberries can be used instead of blueberries.