Visiting cakes, or coffee cakes, typically served alongside a nice cup of coffee and good conversation are making a comeback. You can count on me to think of all kinds of excuses to serve cake for any meal or snack time of the day. This cake bursts with richness and tang from the incorporation of buttermilk and sour cream. AE Dairy is right in my back yard, and it is the ‘good stuff’. There’s no comparison when it comes to flavor and texture of every one of their delicious products. Brightness from the lemon zest elevates the flavor of the blueberries, taking this coffee cake to another dimension. Chunks of cream cheese, you ask? Don’t ask, just take a bite.
Again, don’t forget the good stuff:
and regular AE Sour Cream.
This time of year, like many other Iowa farm families, we are getting ready to begin the harvest of corn and soybeans. It is truly a family affair and everyone contributes. Fall is one of my favorite times of year because of the gorgeous weather, changing of menus from summer grilling to comfort foods and the charge ahead of harvest before the slow-down of winter. Serve this cake anytime you wish, it is beautiful when sliced up into small squares and served at a tea party or shower. If you like your sweets to be extra-sweet, I’ve included a recipe for a quick powdered sugar glaze that you can drizzle on immediately prior to serving.
Berries and Cream Coffee Cake
Makes one 9×13 cake
4 TBSP butter
3/4 cup granulated sugar
2 tsp lemon zest
1 tsp vanilla extract
1/2 tsp almond extract
2 1/4 C all purpose flour, divided
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 C AE Sour Cream
3/4 C AE Buttermilk
2 C fresh or frozen blueberries
1 TBSP flour
1 – 8 oz.package cream cheese, cut into ½” chunks
In a large mixing bowl, combine butter and sugar. Beat for 2 minutes until fluffy. Add eggs and beat for 1 minute. Add zest, vanilla extract and almond extract and beat for 1 additional minute until well incorporated.
In a separate bowl whisk together flour, baking powder, soda and salt.
In a pourable measuring cup, combine sour cream and buttermilk, and set aside.
Add half of flour mixture to butter/sugar/egg mixture, then all of the sour cream/buttermilk mixture, then remaining flour, mixing until mostly combined after each addition. (Try not to overmix!)
When batter is combined, wash and dry blueberries, or if frozen, remove from freezer. Chop cold cream cheese. Sprinkle with 1 T flour (so these elements don’t sink into the batter). Fold both components gently into batter.
Pour batter out into a greased 9×13 pan, top with crumble topping *recipe below and bake at 350 degrees for 40-50 minutes until golden and a cake tester comes out mostly clean, or the internal temperature registers 190 degrees or more on a digital instant read thermometer. (If you plunge your cake tester into a chunk of cream cheese, you’ll have a different outcome.) Cool 15 minutes or more, prior to slicing and serving. Serve warm, or at room temperature.
Powdered Sugar Glaze: 2 cups powdered sugar 3-4 TBSP AE Whole Milk 1 TBSP lemon juice 1 tsp vanilla extract Combine all ingredients, whisk until smooth. Add powdered sugar to thicken, or more milk to thin to desired consistency.
This is a hosted conversation written by me on behalf of AE Dairy. The opinions and text are all mine.
This is a sponsored conversation written by me on behalf of AE Dairy. The opinions and text are all mine.