In celebration of Father’s Day (and as one last meal hosting hurrah in our apartment), we had Brandon’s family for brunch today. As part of the meal, I made the Contessa’s blueberry coffee cake. My grandmother was a lover of coffee cake, and I’m quite sure I inherited that trait directly from her. On the days my commute does involve a stop at Starbucks, it takes every bit of what little self restraint I have to not succumb to their blueberry or cinnamon coffee cake.
Brunch, though, offers the perfect excuse to make and eat coffee cake. And this coffee cake is wonderful. No short cuts here, this is the buttery crumb heaven coffee cake was meant to be. My only regret is that I didn’t put more blueberries in it. I’ve altered the recipe below to include an additional half cup. Peaches would also work well. And they are in season now, so all the more reason to try this cake. Or in my case, undertake round two! I served the cake along side this fool proof spinach quiche and a tomato/peach salad, which I’ll tell you all about later this week. I’m a big believer in serving three dishes when it comes to brunch- something sweet, something savory, and an innovative salad to help balance the richness of the meal. After today’s success, this trio has become my go to combination.
If I could “rate” the way we ate over the weekend, I’d say it was pretty top notch. From a casual outdoor dinner with friends involving pizza, beer, and salted caramel gelato, to a roof top BBQ, this brunch was a great end to back to back days of great meals. It was good prep for the week, as we will be in “clean out the pantry” cooking mode.
Hope everyone’s weekend (and Father’s day) was just as delicious!
Blueberry Coffee Cake adapted from Barefoot Contessa at Home
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, lightly packed
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 stick unsalted butter, melted
- 2/3 cups all-purpose flour
- 6 tablespoons unsalted butter, at room temperature (3/4 stick)
- 1/2 cup granulated sugar
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon grated lemon zest
- 1/3 cup greek yogurt mixed with 1/3 cup buttermilk
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup fresh blueberries (I’d add in 1/2 cup more
Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan. Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes (mine took 45 min), until a cake tester comes out clean. Cool completely and serve at room temp.