It’s Blueberry Season
One of our favorite coffee cakes is White and Dark Chocolate Sour Cream Coffee Cake.
Yes, it is delicious. But this is blueberry season so yesterday I decided to “berry it up” instead of chocolate!
I’m reposting the recipe below but instead of the chocolate mixture, I used a half cup of sugar, a cup of fresh blueberries and a quarter cup of lemon curd to coat the berries. (Wish I had used more lemon curd and some zest!)
But it did receive rave reviews!
1/2 cup shortening (I’ve used both solid shortening and canola oil—both work just fine)
1 cup sugar
1 cup sour cream
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda (this makes it more moist)
1/2 teaspoon salt
1/2 cup sugar
1 teaspoon cinnamon
4 ounces chocolate chips
2 ounces white chocolate chips
To make the batter, cream the shortening and one cup sugar.
Add the eggs one at a time and then add sour cream.
Sift together the flour, baking powder, baking soda and salt. Add to the egg mixture and set aside.
To make the filling, combine in a separate bowl the sugar, cinnamon and chocolate chips. (We do not add nuts because of nut allergies but you may want to add 1/2 cup of chopped nuts).
Spoon half the batter into a greased tube pan. Then spread half of the chocolate filling over the batter. Cut through the batter with a kitchen knife.
Add the rest of the batter and then the rest of the filling. Again, cut through the batter.
Bake in a 350 oven for 30 minutes.
The William Henry Miller Inn http://www.millerinn.com
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