Sift together the flour, baking powder, baking soda, and salt.Grease a 22-cm (9-inch) cake pan, preferably nonstick with a removable bottom. 500 grams (3 cups) blueberries, fresh or frozen (no need to thaw).240ml (1 cup) plain yogurt or fromage blanc or sour cream.115 grams (1/2 cup or 1 stick) butter, diced, at room temperature.Oh and by the way, does anyone have the recipe to Hobee’s famous and fabulous blueberry coffeecake? In fact, I am seriously considering going on a blueberry-coffee-cake diet. It’s a wonderful cake for anytime of the day, breakfast, brunch, dessert or tea. The original recipe called for a plain batter with a walnut and cinnamon topping, but I have found it to be very versatile and have made many successful variations, using chocolate chips and candied chestnuts, white chocolate and coconut, apricots, or here, blueberries. This is my favorite cake recipe, with its super moist cake base and deliciously crunchy top. The number one priority with our crop of blueberries was a tarte aux myrtilles, and number two was this coffee cake. This is my favorite coffee cake recipe, with its super moist cake base and deliciously crunchy top. This is how I learned that in fact, you should let blueberries sit for a couple of days somewhere cool for them to develop their full flavor - who would have thought? At La Pommeraie, the fruit farm where we picked a large amount of blueberries earlier this week, they gave out little leaflets about the different kinds of fruit they grow, giving out instructions on how to keep them, and a few, wonderfully straightforward recipes - tarts and compotes, clafoutis and jams.
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