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Blueberry Peach Coffee Cake

written by Ali

I can’t believe it’s September already! We’ve been joking around that summer came and went without anyone noticing it - certainly, it’s taking some getting used to for summer temperatures to hover around 70. (I feel so badly admitting that - I know so many people have had a miserably hot summer!). Fortunately, inland has been warmer and we have many farmers who come from those warmer climes at our local farmer’s market. We’ve been enjoying peaches, nectarines, and berries all summer long. I happened to have one peach left this week, so decided to make a blueberry peach coffee cake.

This is a beautiful coffee cake - the peaches and blueberries go so well together. I’m glad I put up several pints of peaches and froze around ten pounds of blueberries. I can imagine trying this combination out again in the dreary days of January. But back to the blueberry peach coffee cake. This is such a great combination for morning coffee or tea. Serve it slightly warm and relax on the patio - welcoming in September.

I couldn’t resist taking a few photos of this with some of the late summer flowers from our garden. My end of summer resolution is to plant only flowers and veggies that actually like the cooler coastal weather. My two tomatoes have produced a grand total of four cherry tomatoes, but the nasturtiums I tossed in at the base of each pot have gone crazy. The three dahlias I planted in early July - same - total abundance. The kale I planted as part of a spring salad mix - prehistorically large and still going strong. I’ll leave the peaches and tomatoes to our farmer friends towards the east.

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Blueberry Peach Coffee Cake

Ingredients

    Coffee Cake
  • 2 cups flour
  • 1/3 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup olive oil
  • 3/4 cup plain Greek yogurt
  • 2 eggs
  • 2 cups fresh or frozen blueberries
  • 1 peach, sliced thinly
    • Coffee Cake Topping
  • 1/4 cup brown sugar
  • 1/4 cup sugar
  • 1/4 cup flour
  • 1/4 cup butter

Instructions

  1. Preheat the oven to 375 degrees.
  2. Prepare a cake pan by greasing liberally with butter.
  3. Combine the flour, sugar, baking powder, and salt. Add the eggs, yogurt, and olive oil. Stir to combine. Gently fold in the blueberries.
  4. Distribute the coffee cake dough evenly throughout the prepared cake pan. Spread the peach slices on top of the coffee cake in a single layer.
  5. Combine the ingredients for the topping in a small bowl. Use your hands or a fork to gently cut up the butter and distribute throughout the mixture.
  6. Sprinkle the topping over the coffee cake.
  7. Bake for 40-50 minutes or until a knife inserted in the middle comes out clean. Cool.
  8. Makes 8 servings. Enjoy!
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September 3, 2018 0 comment
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Baked GoodsBreakfastFarmer's Market

Blueberry Coffee Cake

written by Ali

I can’t believe I’ve been away from the blog for so long - which is why I’m treating my readers this week to my favorite blueberry coffee cake recipe. I’d love to say I was doing something wild and dramatic - like surfing or kayaking with whales. The truth is, I’ve just been lazing away the summer. Ok - lazing might not be the right term - there’s been a lot of sightseeing, cooking, and preserving going on. I just haven’t been blogging about it.

We went to the fair last week and on the way home, picked up 10 pounds of blueberries from our favorite farm stand. All 10 pounds were frozen. While berry season seems to last forever around here, I know that fall is just around the corner and I can’t stand the thought of not having berries in the freezer.

Lately, I’ve been doing a bit of baking on the weekend so that the hubby and I can have something sweet, fruity, and interesting with our morning coffee. I’ve been trying out different variations of coffee cake. This blueberry coffee cake is a sweet and fruity treat first thing in the morning. I especially love the crunch the top makes. My secret - combine brown sugar and regular sugar for the topping. The brown sugar caramelizes when it mixes with the butter.

I highly recommend you save some blueberries to make blueberry coffee cake on a blustery winter day. Or make some right now.

I’ve got some more seasonal recipes up my sleeve, so I encourage you to check back in next week or subscribe. I promise not to be away so long from the food blogging world - I’ve missed it terribly.

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Blueberry Coffee Cake

Ingredients

    Coffee Cake
  • 2 cups flour
  • 1/3 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup olive oil
  • 3/4 cup plain Greek yogurt
  • 2 eggs
  • 2 cups fresh or frozen blueberries
    • Coffee Cake Topping
  • 1/4 cup brown sugar
  • 1/4 cup sugar
  • 1/4 cup flour
  • 1/4 cup butter

Instructions

  1. Preheat the oven to 375 degrees.
  2. Prepare a cake pan by greasing liberally with butter.
  3. Combine the flour, sugar, baking powder, and salt. Add the eggs, yogurt, and olive oil. Stir to combine. Gently fold in the blueberries.
  4. Distribute the coffee cake dough evenly throughout the prepared cake pan.
  5. Combine the ingredients for the topping in a small bowl. Use your hands or a fork to gently cut up the butter and distribute throughout the mixture.
  6. Sprinkle the topping over the coffee cake.
  7. Bake for 40-50 minutes or until a knife inserted in the middle comes out clean. Cool.
  8. Makes 8 servings. Enjoy!
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August 6, 2018 0 comment
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Baked GoodsBreakfastFarmer's Market

Carrot Cake Cream Cheese Mini Muffins

written by Ali

These carrot cake cream cheese mini muffins are an homage to the fall like weather we’ve had the past few days. Cinnamon, carrots, cream cheese – all of these scream fall to me. Plus, I’ve been on a carrot mission this weekend – carrots have been accumulating in the fridge veggie drawer over the past two CSAs. I opted to go the carrot cake route to take care of a couple of them, creating these carrot cake cream cheese mini muffins.

I’m a fan of mini-muffins, as you may have noticed. These are the perfect size for a quick treat to go with my coffee first thing in the morning. They also freeze beautifully, which means I can pack two of them in my lunch, keep it in the fridge overnight, and be ready to enjoy a cozy muffin first thing in the morning. The size also keeps the portion to a reasonable calorie intake. I also love the idea of cream cheese on the inside of the muffin rather than as frosting. It’s such a perfectly tangy little surprise in these mini muffins.

This week’s CSA share made me glad, yet again, that I live here on the Southern Oregon coast. We’re getting an abundance of fava beans – which just happen to be my favorite snack. They are so easy to roast and can be eaten pretty much in their entirety this way. In addition to favas, we got lettuce, tomatoes, an onion, carrots, broccoli, and zucchini. We picked up berries, jalapenos, Anaheim peppers, corn, and more tomatoes from the farmer’s market. The haul this week resulted in a salad (no surprise there), grilled corn, tomato/pepper/onion Pico de Gallo, more zucchini pancakes, broccoli cheddar pot pies (recipe will be on the blog later this week), and these carrot cake cream cheese mini muffins.

I love that the carrots we’ve been getting just taste intensely carroty. Talk about the terroir of the land – all of the produce we’ve gotten has reflected where we live. And despite the fact that sometimes I look in the fridge and scream Eek! at the thought of all the cooking I need to do, I’m really enjoying this season.

I sized down this recipe to make a reasonable number of mini-muffins (a total of 16). You could definitely size up easily and make several batches worth. I resisted, as I’m pretty sure I’ll be getting more carrots next week and am trying to avoid stacks and stacks of freezer food I’ll never make it through.

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Carrot Cake Cream Cheese Mini Muffins

Ingredients

    For the muffins
  • ¾ cup flour
  • ¼ cup sugar
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1/3 cup oil
  • 1 egg
  • ½ teaspoon vanilla
  • 1 cup grated carrots
    • For the cream cheese filling
  • ¼ package cream cheese (2 ounces)
  • ½ teaspoon sugar
  • ½ teaspoon vanilla

Instructions

  1. Preheat oven to 350 degrees
  2. Combine the dry ingredients, from flour through salt. Create a well in the dry ingredients and add in all ingredients from the oil through the vanilla. Stir in the grated carrots.
  3. Make the cream cheese filling by combining the cream cheese with the sugar and vanilla.
  4. Grease or use mini muffin cupcake papers on at least 16 mini muffin cups. Place 1 teaspoon of the muffin mix in each cup. Place ½ teaspoon of cream cheese in the middle of each muffin cup. Place a final 1 teaspoon of the muffin mix over the cream cheese.
  5. Bake for fifteen minutes or until a toothpick inserted in the middle of the muffin comes out clean.
  6. Makes 16. Enjoy!
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August 7, 2017 2 comments
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