Yesterday I went to the grocery with a list. All resolve left me when I spied a display of fresh, huge, beautiful blueberries in the produce section. Not on my list, but on sale! Impulse buying? Yes, and no regrets. Especially on a snowy day with thoughts of a warm fire, a piece of fresh baked blueberry coffee cake accompanied by a mug of steaming tea.
Sound good to you? Then you’ll enjoy making this moist and pretty blueberry coffee cake known as blueberry boy bait. The story goes that a young girl baked it way back in the 50’s for a baking contest. She called it blueberry boy bait. You can guess why. It’s still a popular coffee cake today.
With Valentine’s Day coming up, this coffee cake would be a memorable “gift without ribbons” for that special someone.
For those of you craving chocolate to celebrate, try the easy chocolate caramel fondue.
One more thing: during this pandemic think of those needing a lift. A funny Valentine card, call or treat will bring a smile, and a grateful spirit.
Blueberry coffee cake (aka blueberry boy bait)
Adapted slightly from Once upon a chef site.
I upped the vanilla since I didn’t have lemon zest.
1/3 cup packed brown sugar, light or dark
1/2 cup flour
1-1/4 teaspoons cinnamon
1/4 teaspoon salt
4 tablespoons butter, cold, diced small
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup sugar
2 large eggs
1 tablespoon vanilla or 1 teaspoon lemon zest and 1-1/2 teaspoons vanilla
1/2 cup milk
2 cups fresh blueberries (or frozen, not defrosted)
Streusel: Whisk everything but butter together.
Add butter and use fingers to mix until crumbly.
Preheat oven to 375. Butter or spray 9” pan.
Whisk flour, baking powder and salt. Set aside.
Beat butter and sugar on medium speed until creamy.
Add eggs one at a time, beating well. Add vanilla (and zest, if using).
Add flour mixture, alternating with milk, on low to combine.
Add berries and fold in gently. Don’t over mix.
Spread into pan.
Sprinkle streusel evenly over batter. Start at outside edges so streusel doesn’t pile up in center with not enough to go around edges.
Bake 40 to 45 minutes, until golden and toothpick inserted in center comes out clean. Mine took about 40. Don’t overbake.
Freeze up to 3 months.
Whisk flour before measuring. This lightens flour up, giving more accurate measurement.
Dust berries with tiny bit of flour to keep from sinking during baking.
I love you chocolate caramel fondue
Easy peasy. Let little ones help.
14 oz can sweetened condensed milk
12 oz jar caramel topping
1-1/2 to 2 cups semi or bittersweet chocolate, chopped or good quality morsels
Dippers: marshmallows, strawberries, banana slices, cake cubes, or whatever!
Put milk, topping and chocolate into nonstick pan over low heat. Whisk until melted and smooth.
In bowl, small slow cooker or individual ramekins, surrounded by dippers.
Rewarm gently in microwave.