Finally! The weekend is here! This last week of summer school seemed endless. We have placed an offer on the house we saw last weekend and it was accepted so now we are super busy between inspections, appraisals, mortgage approvals etc. "I did not bake for 5 days! 5 days! I repeat myself: 5 days! I'm in shock. I'm baking deprived! I'm getting depressed! I need to bake!" That was me on a Friday afternoon. I was really down. For how depressing I might have sound, there is also a positive side of the story. I did realize how much I do like baking; how much I do need baking. I always say that baking is party of my personality but somehow this week I had a more tangible proof. And these are always good reminders :)
There is actually another positive side of the story. I did realize how much I care about this blog and the blog community. It was very hard to keep up with answering comments on my blog, checking the hundreds of blog I usually follow and discover new cool ones, leaving meaningful comments to amazing blog posts....I really was not able to keep up. But again, in part this is good because it made me realize how much I miss all the bloggers' stories that I usually follow.
So, it's Saturday. I'm not much more free than during the week because we are still dealing with the house and we have to catch up with lots of stuff but at least....I got to bake! Aaaaand I'm baking A LOT. The thing is: I have some very yummy blueberry in the fridge and I have all intentions of using them all. I'm making a bunch of different recipes with them and the first one is this Blueberry Breakfast Cake.
The recipe comes from Cookie Madness. I made only few changes but they were enough to make the cake look very different from the one I saw on Cookie Madness post. I don't know how it was supposed to taste but Wally and I liked this version. I could not call it coffee cake because the texture is very different from a coffee cake. It was soft and moist and very airy. Just perfect for a glass of milk or coffee. Definitely a keeper!
Blueberry Breakfast Cake
Filling and topping*
55 gr (2 oz or 1/4 cup) brown sugar
30 gr (2 tbps) cinnamon
230 gr (8 oz or 1 cup) blueberries
*you should use any combination of the three according to your tastes
55 gr (2 oz or 4 tbsp) unsalted butter, softened
100 gr (3.55 oz or 1/2 cup) granulated sugar
1 pinch (1/4 tsp) salt
5 gr (1 tsp) vanilla extract
115 gr (4.1 oz or 1/2 cup) sour cream
1 large egg
110 gr (little less than 1 cup cup or 4 oz) unbleached all purpose flour
3 gr (1/2 tsp) baking soda
Preheat the oven to 350F. Prepare an 8" baking pan with parchment paper.
Mix together the brown sugar and the cinnamon and set aside.
In a large bowl using beat together the butter and the sugar until you obtain a smooth cream. Beat in the salt and the vanilla extract and then add the sour cream and the egg. Mix the ingredients until well incorporated and finally add the baking soda and the flour.
Pour half the batter in the pan. Sprinkle a bit more than half of the brown sugar and cinnamon mixture and a few blueberries (I would say not more than 1/4 cup because in any case the ones that will go on top will sink down!). Spread the remaining batter (you need to be a bit careful in doing this but with some patience you can spread it pretty homogeneously).
Sprinkle the top of the batter with the rest of the brown sugar and cinnamon mixture and then the rest of the blueberries (the final brown color of the cake depends on how much brown sugar & cinnamon mixture you spread on top. If you don't spread it at all on top and instead use it all as filling you get a cake that is more white in color).
Bake for about 40 minutes or until a toothpick comes out dry. Let the cake cool completely on a wire rack and only then lift it from the pan. Enjoy it cold with a glass of milk or coffee (or anything you like!)
Have a sweet day!
Adapted from Cookie Madness