Have a cup of tea to go with this Blueberry Coffee Cake
I was looking on Pinterest one day for something to do with all these blueberries I still have in my freezer and came across this recipe from Cozy Country Living. I did add some lemon and lemon zest to the recipe just because I feel like lemon goes really well with blueberry recipes.
The picture of the coffee cake also looked delicious since it was baked in round pans instead of an oblong pan like most coffee cakes are baked in.
A hoarder of frozen berries I am. I have to admit I either pick a ton of the things or when they are on sale for $1/carton I buy like $40 worth and then vacuum seal them thinking I will use them for smoothies etc during the year and then all of a sudden it’s time for new berries to be picked and I still have some left from last season.
The only think I don’t like about using frozen blueberries in baked goods is that I end up with purple dough. Even though purple IS my favorite color I would rather my cakes/breads etc. be speckled with the fruit rather than take on the color and tint my dough. Whatever happens when it gets mixed and baked, it’s still delicious in the end.
King Arthur Flour offers a secret to baking with frozen berries. They say to rinse your frozen berries with cool water until the water runs clear and then pat dry with paper towels. They showed several examples on their website with the berries being used both ways and you can really tell the difference — I should never have purplish/green blueberry baked goods again.
I took these cakes to my craft circle on Tuesday to be shared with whoever can get to them first. Like I’ve said before, I love people trying the things I bake and if they like them, then I can persuade them to look at the blog.