It’s about time I started writing about some of the cookbooks I received for Christmas! I’ll start with this great blueberry one given to me by my daughter Kristina. Our family loves blueberries, including the grandkids. I can never have enough blueberry cookbooks. In the summer, we love the wild blueberries in Upper Michigan. However, they must be picked before the bears find them! They are a favorite of bears too.
The cookbook chapters include jams, syrups, beverages, breads, breakfast, cookies, cakes, pies, tarts, ice cream, crumbles, appetizers, salads, and savory sauces. Kristina made some blueberry jam, and I made this beautiful Blueberry Sour Cream Coffee Cake. Both were fabulous!
We loved the crunchy pecan topping.
I think my husband ate all three of these!
The recipes are all so tempting. We have some marked to try soon like Blueberry Linzer Cookies; Upside-Down Blueberry French Toast; Lemon-Blueberry Ricotta Pancakes; Blueberry and Brie Tartlets; Blueberry and White Chocolate Bread Pudding; and come summer, the Blueberry Custard Ice Cream, and Blueberry Lemonade.
- 1 cup whole pecans
- 3 Tablespoons firmly packed light brown sugar
- 3 Tablespoons melted butter
- 2 cups fresh or frozen blueberries
- 2-1/2 cups plus 1 Tablespoon all-purpose flour, divided
- 1 cup unsalted butter, softened
- 1-1/2 cups granulated white sugar
- 1-1/2 teaspoons grated lemon zest
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon table salt
- 1-1/2 cups sour cream
- Glaze:
- ¾ cup powdered sugar
- 1 Tablespoon fresh lemon juice or cream (or more if needed to make a drizzle for top of cake)
- Preheat oven to 350 degrees. Butter generously a 10-inch Bundt pan; set aside.
- Spread pecans on a baking sheet in a single layer. Bake 5 to 8 minutes or until toasted and fragrant. Cool slightly and coarsely chop. Combine chopped pecans, brown sugar, and melted butter in a small bowl. Spread the mixture on the bottom of Bundt pan; set aside. Toss blueberries in the 1 Tablespoon flour and set aside.
- Cream the softened butter and granulated sugar in a large mixing bowl of electric mixer on medium-high speed. Beat in lemon zest. Beat in eggs, one at a time. Beat in vanilla.
- In a separate bowl combine remaining 2-1/2 cups flour, baking powder, baking soda, and salt. Beat flour mixture into butter mixture, alternating with the sour cream.
- Spoon about one-third of the batter over the pecan mixture in Bundt pan. Top with about ¾ cup of blueberries. Alternate batter and blueberries, ending with the batter mixture.
- Bake about 1 hour or until a toothpick or skewer inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes. Run a knife around edges of cake. Place a cake plate over pan and invert.
- Whisk together powdered sugar and lemon juice or cream in a small bowl. Drizzle over cake.
I made this wonderful Lemon Blueberry Coffee Cake for my church Easter Sunrise Breakfast and it was gone. Everyone commented how wonderful it tasted and fresh.
James, I’m happy to hear it was well-received! Thanks for writing.