Sunday, July 20, 2014

It's Blueberry Season

One of our favorite coffee cakes is White and Dark Chocolate Sour Cream Coffee Cake.
Yes, it is delicious.   But this is blueberry season so yesterday I decided to "berry it up" instead of chocolate!
I'm reposting the recipe below but instead of the chocolate mixture, I used a half cup of sugar, a cup of fresh blueberries and a quarter cup of lemon curd to coat the berries.   (Wish I had used more lemon curd and some zest!)
But it did receive rave reviews!

 --- INGREDIENTS ---
1/2 cup shortening (I've used both solid shortening and canola oil---both work just fine)
1 cup sugar
2 eggs
1 cup sour cream

2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda  (this makes it more moist)
1/2 teaspoon salt

Chocolate Filling
1/2 cup sugar
1 teaspoon cinnamon
4 ounces chocolate chips
2 ounces white chocolate chips

 --- DIRECTIONS ---
To make the batter, cream the shortening and one cup sugar.
Add the eggs one at a time and then add sour cream.
Sift together the flour, baking powder, baking soda and salt.   Add to the egg mixture and set aside.

To make the filling, combine in a separate bowl the sugar, cinnamon and chocolate chips.  (We do not add nuts because of nut allergies but you may want to add 1/2 cup of chopped nuts).
Spoon half the batter into a greased tube pan.  Then spread half of the chocolate filling over the batter.  Cut through the batter with a kitchen knife.
Add the rest of the batter and then the rest of the filling.   Again, cut through the batter.
Bake in a 350 oven for 30 minutes.
 --- The William Henry Miller Inn http://www.millerinn.com Lynnette Scofield Bed and Breakfast Foodie


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