I am excited to join in today for a fun virtual baby shower for one of my favorite bloggers Cathy from Lemon Tree Dwelling. Cathy has some pretty amazing recipes and beautiful photography. If you have not been to visit her blog you really need to! Cathy is welcoming a new baby girl to their family.
One of my favorite things to do for a baby shower is have brunch. It’s one of my favorite meals. Every brunch needs a good coffee cake.
One of the many things I love about where I live, Portland, Oregon is all the amazing Farmer’s Markets we have. During the summer season you can find a market almost every day of the week to visit for fresh, locally grown produce. There is a small market not far from my house that I frequent often. Every time I go I check out the recipe table. They have piles and piles of yummy recipes that use all the amazing fresh produce they sell at the market. One I picked up last summer but never made was today’s recipe for Blueberry Coffee Cake with Brown Butter Glaze. It is the brown butter glaze that really caught my attention and I thought it would be perfect for a baby shower.
I loved the texture of this coffee cake, so nice and moist thanks to some buttermilk. The flavor is also lovely with a hint of nutmeg and blueberries.
This stuff is so good that next time I make this I am going to double the brown butter glaze!
It is simple to make, just melt butter and let it cook until it turns golden brown. Add that in with the powdered sugar and a little vanilla
The other trick I use is I coat the blueberries in just a bit of flour before I stir them in. This helps prevent them from all sinking to the bottom.
Be sure and grease your pan well. I thought I did but I guess I didn’t.
You may have seen this “oops” on Instagram on Easter Sunday. Some of you had some great ideas on how to “fix it!” It still tasted delicious and yes, we still ate it but I had to try it again so the next day I made another one and this time I greased and floured the pan and it came out perfectly!
And, double the glaze. You won’t be sorry!
Lemon Raspberry Cookie Sandwiches by Life Love and Sugar Blueberry Buttermilk Coffee Cake by Your Homebased Mom Lemon Yogurt Cake by Yummy Healthy Easy Orange-Raspberry Mini Toaster Strudels by Chelsea’s Messy Apron Orange Dream Monkey Bread by Wine and Glue Strawberry Shortcake Kebabs by Or So She Says Lemon Blueberry Bundt Cake by Beyond Frosting Strawberries and Cream Cheese Ball Bites by Five Heart Home Pig Pickin’ Cake by Sugar Dish Me Chocolate Peanut Butter Cup Skillet Cookie by Lemons for Lulu Creamy Shrimp Dip by Mostly Homemade Mom Salted Butterscotch Coffee Cake by Julie’s Eats and Treats Strawberry Cake by The NY Melrose Family Frozen Chocolate S’mores Ice Cream Pie by Pink When Carrot Cream Cheese Swirl Loaf by Spoonful of Flavor Fiesta Rice Skillet by The Grant Life Raspberry Ripple Lemon Bundt Cake by Love Bakes Good Cakes Ooey Gooey Orange Creamsicle Bars by The Gunny Sack Mixed Berries with Honey Maple Mascarpone by Joyful Healthy Eats Rosewater Almond Macaroons by Little Miss Celebration Chocolate Chip Cookie Cupcakes by Crazy for Crust Momosas Mocktail Recipe by The Weary Chef
For other yummy coffee cakes try these:
Blueberry Buttermilk Coffee Cake with Browned Butter Glaze
- 1 C butter room temperature
- 2 C sugar
- 3 eggs
- 2 tsp vanilla
- 1 C sour cream
- 2 1/2 C flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/4 C buttermilk
- 1 C fresh blueberries
- 4 Tbsp butter
- 1/2 C powdered sugar
- 1 tsp vanilla
- 2 Tbsp milk
- Preheat oven to 350 degrees
- Grease and flour a 10 inch bundt pan
- Beat together butter and sugar.
- Add eggs and vanilla and beat until fluffy
- Add in sour cream and mix until smooth.
- Mix together flour, baking powder, soda, salt, nutmeg
- Partially mix into sugar mixture.
- Add in buttermilk and beat until just smooth.
- Fold in blueberries and pour batter into prepared pan.
- Bake for 55 minutes or until a toothpick comes out clean.
- Allow cake to cool partially in pan.
- Remove from pan and cool.
- Make glaze
- In a small pan melt butter and cook on low heat until the butter turns a golden brown.
- In a small bowl add together powdered sugar and vanilla.
- Whisk in the brown butter.
- Thin glaze with milk if needed.
- Drizzle glaze over top of cake.