Saturday, July 21, 2012

Blueberry Hazelnut Coffee Cake and my career in 4-H

My obsession with coffee cake runs deep.  Clear back to my childhood and we KNOW how long that has been! 


I was "lucky" enough to be in 4-H.  I learned to cook, and I learned to sew.  And for the record I would put my hot pink and purple stripped jogging suit up against ANYTHING you made in 4-H.  I rocked that baby on the runway, tennis racket in hand and all!  Did you have to model what you made in 4-H?  Well, we did.  I wonder whatever happened to that jogging suit that nearly drove an unremoveable wedge between my mother and I.  As if I could help that I didn't know how to "stitch in the ditch". Pffttt.  I remember these things mom, trust me, I remember!

Anyway, on to the cooking aspect of my 4-H career.  I loved cooking.  We had this little cookbook and I remember keeping it for so long.  I have looked for it in my old bedroom but I can't find it.  I guess it got thrown out, because someone didn't realize what a jewel that little 4-H cookbook was!  It had a coffee cake recipe in it that was awesome!  I don't know what it is that I love so much.  I like how the cake is a WEE bit dryer so your sip of coffee can moisten it, or the cinnamon, or the crunch of the topping or filling.  Who know, perhaps it is ALL of those things!  My 4-H cookbook held THE recipe that jumpstarted my coffee cake loving life!  So from my humble 4-H beginnings, I bring you my Blueberry Hazelnut Coffee Cake!

Get your list makin' paper out.  Here is what you will need,

For the filling:
1 cup brown sugar
1/4 cup flour
1 cup toasted hazelnuts (or any nuts of your choice, toasted and chopped fine)
1 tbsp cinnamon

Combine in a bowl and set aside.

For the cake:
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup butter (1 stick, softened)
1 cup sugar
1 egg
2 tsp vanilla
1/2 cup vanilla creamer (liquid)
1 cup blueberries (divided 3/4 cup and 1/4 cup)
1 stick of butter, melted

Preheat oven to 350 degrees.  Cream together butter and sugar.  Add egg and vanilla.  Combine baking powder and salt with flour.  Add the flour mixture  to the rest of the batter, alternatively with creamer.  Add 1/3 flour, 1/3 of the creamer, 1/3 of the flour, etc.  Get where I am goin' here?  Do this until everything is combined.  Now comes the fun part.


Spray your bundt pan LIBERALLY with nonstick cooking spray.  Divide your batter in half, and spread half of it in the bundt pan.  It will seem like it is not enough, but trust me, just spread it out.


  Once that is done, sprinkle 3/4 cup of your blueberries over it evenly. 


Then take your brown sugar filling mix and pour that evenly on top of the blueberries. 

Now, take your melted butter and drizzle it all over the top of your brown sugar filling!  Finally, top it all with the rest of your batter.  I found it easier to drop spoonfuls all over and then spread those together. 



Bake for  approximately 50 minutes.  Let cool COMPLETELY, Run a knife around the edges and then turn out onto a plate. 

For the cream cheese drizzle you will need:
1 cup powdered sugar
4 ounces cream cheese (very soft)
1/2 cup vanilla creamer (liquid) you might need an extra tbsp or so, or you might not!
1/4 cup blueberries

Mix all ingredients, except blueberries until smooth.  Add in blueberries, you can use a fork and smash a few or leave them mostly whole.  Drizzle the top of your cooled cake. 

Here you go, a delicious cake for breakfast with coffee, or dessert with coffee or anytime......WITH coffee!

Your "COFFEEcake lovin'"chefwannabe

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