In honour of Father’s Day, I will share this recipe for my hubby’s favourite cake.
Like all good recipes, this recipe has a story behind it:
On a hot summer day a few years ago, I had many over-ripe peaches & lots of raspberries. I thought of substituting these items in my regular coffee cake recipe which was based on the classic & delicious recipe for Sour Cream Coffee Cake in Second Helpings, Please by the fantabulous Norene Gilletz. Over the years I had adjusted measurements & replaced butter with canola oil as well as increased the nut content. That became my version of Norene’s cake.
On that particular summer day, I tried the raspberry peach combo instead of using walnuts & it was delicious but a bit soggy.
The following week I had blueberries in the house & so I used those. I added some flour to the berries in order to absorb some of the juices. In addition I just HAD to add some lemon zest because blueberries & lemon make a beautiful pair. Thus was born Blueberry Coffee Cake, now a staple at our family gatherings and my hubby’s fave (OK…I’ll be honest – tied for favorites with Norene’s walnut version!)
Ingredients:
1 c. canola oil
1 1/2 c. sugar
3 eggs
1 c. sour cream
1/2 tsp. baking soda
1 Tbsp. vanilla
Zest of 1 lemon
3 c. + 3 Tbsp flour
3 tsp baking powder
3 c. blueberries (divided)
1 tsp cinnamon
Pinch nutmeg (freshly grated)
Topping Ingredients:
1/8 c. sugar
1/2 c. blueberries (divided)
1 tsp cinnamon
Directions:
- Combine topping ingredients in a small to medium-sized bowl bowl. Set aside.
- Spray a spring form tube pan with non-stick spray
- Dissolve baking soda in sour cream. Set aside.
- In a separate, large bowl, mix together: oil, sugar, eggs & vanilla & lemon zest
- Add flour (1 c. at a time) & baking powder (1 tsp. at a time) alternately with sour cream
- Mix by hand just until moistened after each addition
- In a separate bowl, combine blueberries, nutmeg, cinnamon & 3 Tbsp flour
- Smooth out 1/2 the batter into pan
- Sprinkle 3 c. blueberry filling over top
- Cover with remaining batter
- Sprinkle topping over cake
- Bake in preheated 350° oven for 55 minutes or until toothpick inserted in cake comes out clean
Enjoy!
Please let me know if you try the recipe & how you like it. I would hear what special recipe you are preparing this Father’s Day. Please share!
Happy Father’s Day to the special Dad(s) in your life. Wishing you all a fabulous weekend,
Tanya
6 comments
Dear Tanya: Your Montreal Mom site is so informative
and now with this Blog perhaps we can all start a
forum whereat we can discuss topics we normally
would in a more directive fashion.
What I am relating to is a situation I came across
only this past week.
I went to my hairdresser and all of a sudden, one
of the ladies working in the colouring section became
quite hysterical.
The reason being that she could not cope with a very
handicapped child.
I was wondering if any ladies out there would be
interested in forming a talk forum to discuss very
unfortunate stories ,with experience first hand re
dilemas such as having an autistic child, and not
being able to cope or other such tragedies.
Thank you Tanya for all you are doing in our
community.
Thank you Eve for your kind words and suggestion 🙂
Many families have children with special needs and while many sites and forums do exist for them, the montrealmom.com blog can certainly be another forum where Moms can share tips, ideas and coping strategies. Among the various topics covered within the blog, there will also be posts to get the conversation going on this topic.
Thanks again & have a great day!
Tanya
Hi Tanya, I don’t know what took me so long to click on over here to read your blog! Your open, fresh honest approach to sharing information is on every topic from cars to cake is entertaining to read and good to know.
Love, love, love what you do for the community.
Hi Shari,
So glad you’re enjoying! Be sure to come back often 🙂
Thanks so much for your kind words,
Tanya
Best. Cake. Ever.
So glad you enjoyed!