Blueberry Coffee Cake with Crumble Topping + Brown Sugar Glaze

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This is my Dad’s favourite cake. I’ve made cheesecake, apple pie cake, chocolate cake, but this simple coffee cake is always on top. I made a healthier version last year for the blog, but you guys really need this recipe in your stash. There’s an ungodly amount of sugar, a streusel topping, a SUGAR topping and as many blueberries as you can part with. It’s damn good. Or my favourite compliment: Pretty fu**ing tasty (PFT).

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A slightly begrudging trip to the blueberry patch is usually what prompts one of these cakes, but another occasion prompted the trip. It wasn’t just something to do, it was essential.

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Remember those pies? Well, I’ve been selling them at my favourite local cafes and peach blueberry was on the list this week. Yes, weekly pecan pie deliveries -after morning yoga of course-followed by breakfast in the garden. I’m not making this up; this is what happens when you live in Peterborough.

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As a thank-you to my Dad for PICKING blueberries for me, I thought a cake was the least I could do. He was actually one of the people that encouraged me to start selling my pies. I know a cake is not enough for an immense thank-you, but I think the fact that I get to make pies and make money at the same time, (and thus making me very happy) is a good trade off for him.

Now go make your Dad a cake just because you love him! If he loves you as much, he might just share it.

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Blueberry Coffee Cake with Crumble Topping + Brown Sugar Glaze 

Serves 8-12

Adapted from Emeril Lagasse

  • 1 stick plus 2 teaspoons unsalted butter
  • 1 1/2 cups packed light brown sugar
  • 2 large eggs
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup apple sauce
  • 1 teaspoon pure vanilla extract
  • 2 cups blueberries

Crumble Topping

  • 1/2 cup packed light brown sugar
  • 1/2 cup all purpose flour
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons melted (or browned) butter

Brown Sugar Glaze

  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • juice of half a lemon

Cake

1. Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish or 10″ spring-form pan with 2 teaspoons of the butter.

2. Brown butter, set aside to cool.

3. In a large bowl, cream together browned butter and sugar until light and fluffy.

4. Add the eggs 1 at a time, beating after the addition of each.

5. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt.

6. Combine blueberries with half of flour mixture, this will prevent them from sinking in the cake.

7. Add flour to the wet ingredients, alternating with the apple sauce and flour mixture. Fold in the apples.

8. Pour into the prepared baking dish, spreading out to the edges.

Topping

1. in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs.

2. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes.

3. Remove from the oven and let cool on a wire rack for at least 10 minutes.

Glaze

1. In a bowl, combine the sugar, vanilla, lemon juice and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

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