NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
QUOTE OF THE WEEK
"What greater thing is there for human souls than to feel that they are joined for life; to be with each other in silent unspeakable memories." ~ George Eliot
We are especially aware of the deep roots of family right now, as we celebrated the life of our daughter-in-law's father this week at his memorial service. His life was too short, but his legacy of kindness and generosity live on both in memories and in the lives of those he touched and left behind.
RECIPE OF THE WEEK
This week's recipe earned a 'keeper' place in our annual New Year's Day brunch. Feedback was that this one was a good one… velvety texture with lots of blueberries, delicious streusel topping. Recipe was from savorysweetlife.com.
SOUR CREAM BLUEBERRY COFFEE CAKE
STREUSEL TOPPING
- 5 tablespoons of cold butter, cut into pieces
- 3/4 cup flour
- 1 cup brown sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
Combine ingredients in mixing bowl. Use pastry cutter or back of a fork to cut together until mixture is crumbly but not too fine. Set aside. (Can use this streusel as a topping for any coffee cake or muffins.)
COFFEE CAKE
- 2 cups flour
- 2 teaspoons baking powder
- 1 cup sugar
- 1 1/2 sticks butter, softened
- 1/2 teaspoon salt
- 1 egg
- 2 teaspoons vanilla
- 1/2 cup sour cream
- 2 cups fresh blueberries
Preheat oven to 350 degrees. Grease 9 x 9 inch pan or pie plate. In a medium mixing bowl, cream butter and sugar until light in color and creamy (3-4 minutes). Add egg, sour cream and vanilla and mix an additional 2 minutes. Add salt, baking powder and flour and mix on medium speed until everything is fully incorporated, approximately 3-5 minutes. Batter will be nice and thick.
Gently fold in blueberries and pour batter into pan. Top with streusel topping, gently pressing topping into batter. Bake 60 minutes or until done.
NOTE: Original recipe called for an 8" square pan. I used a ceramic 9 inch pie plate and it mounded high and took about another 30 minutes to bake… could use a larger pan.
Sharlene Hensrud, RE/MAX Results - Email – HomesMSP.com
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