Hello, everyone! Gosh I know it’s been a good long time since I’ve sat down here to write up a recipe for you, but things have been busy, busy, busy for the Breakfast Bachelor! I’ll start with some general updates for the sake of putting the past few months into a tight little paragraph. Since January I’ve been working with the dating site HowAboutWe as a chef-for-hire for some of their dating couples. I’ve been traveling to people’s homes every weekend all over New York City to cook up breakfasts for happy couples in their PJs … it’s been pretty spectacular. It’s also helping get the word around, and building a client base in the city, and things are definitely looking up!
Occasionally I’ve had some other bookings too, on a larger scale. Last weekend, for instance, I cooked and served brunch for the opening of Johannes Vogt Gallery’s new show, and had enough doughnuts, mini quiches, salad, and more for over 50 guests! I’ve got a huge birthday party to cater later in March, as well as an Easter brunch on the 31st. I’ve been exhausted, to say the least.
I also took a fabulous vacation to Puerto Rico in February with my stellar boyfriend, and thoroughly enjoyed spending a week away without having to think about cooking for anyone but ourselves. I also got antsy to get home and try to incorporate fresh passionfruit into my doughnut recipes … A good dose of beach time and lots of sunshine definitely did us some good. But then it was back to the wintry hustle and bustle of the city … which was exactly the kind of thing to get a sunburnt beach bum down in the dumps. Like a shark (which we thankfully didn’t spot any of) that must keep swimming lest it sink to the bottom, (and like Dory from Finding Nemo in that regard) … we must keep swimming, right? K, I know it’s a sappy metaphor but we all need some cheesy hang-in-theres every now and then.
So now that I find myself with an ounce of free time, I’ve been pulling together some new ideas and trying to bring the serial posting back here (ooh and maybe a posting about cereal? Ideas…). So with that, I present to you my newest delicious blueberry baby, the classic blueberry coffee cake.
It’s got a sweet and buttery streusel topping, a thick layer of oozing blueberries, and another layer of cinnamon/sugar within. Adapted from Bon Appetit’s “Old-Fashioned Blueberry Coffee Cake,” mine forgoes some of the less basic ingredients in favor of something I could whip up at home with just pantry staples and some fresh blueberries. For instance, I ditched the panko (which I think would be more necessary for frozen blueberries, but without them also nets a gooey-er blueberry layer, up to you) and swapped buttermilk for whole milk with a splash of cider vinegar. I also left out the walnuts because … I have to be in a mood to have nuts in my cake. You’ll see the whole recipe below:
BLUEBERRY COFFEE CAKE
1/2 C AP flour
1/4 C + 2 Tbsp packed dark brown sugar
3 Tbsp unsalted butter, chilled and diced
oil to grease the pan
1 1/2 C AP flour
1 Tbsp cornmeal or corn flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 C sugar
6 Tbsp (3/4 stick) of unsalted butter, room temp
1/2 tsp pure vanilla extract
1 C milk + 1 tsp cider vinegar OR 1 C buttermilk if you’ve got it
2 C fresh blueberries (you can use frozen but idk what’ll happen so good luck)
Cinnamon / Sugar layer
literally just cinnamon and sugar, 3 Tbsp sugar to 1 Tbsp cinnamon
1. Start out with your streusel. In a small bowl, whisk together your flour, brown sugar, and salt, and then add your chunks of butter. Squish it around with your hands until you’ve got nice streusel-y lumps. You know what you’re looking for. Moist but still clumpy. Like sweet, sugary dirt clods. Set aside.
2. Grease an 8x8x2 pan and cut a square of parchment or butcher’s paper for the bottom. Preheat your oven to 350°.
3. Whisk together your dry ingredients in a medium bowl: (remember, sugar not included) the flour, corn meal, salt, baking power AND soda. Set aside.
4. Using an electric hand mixer if you’ve got one, beat your sugar with your butter until fluffy, about 3 minutes. Add the vanilla and eggs, one by one, beating to incorporate between additions. Beat until smooth and creamy, about 3 more minutes.
5. Add your dry ingredient mixture to your buttery sugar mixture, alternating with your milk/buttermilk in a few additions so that you don’t beat a bunch of cake batter into your face. Slow and steady wins the race.
6. Pour half of your batter into your pan and smooth it out. Sprinkle evenly with your cinnamon/sugar mixture.
7. Pour on the remaining half of your batter and make sure it gets in every corner. Top with all your blueberries. Really smother it. That’s right. Good job.
8. Now smother your bloobs with your streusel and stick it in the oven on a middle rack for 55-65 minutes, until a knife in the center comes out clean and the sides and top are a delicious golden brown.
9. Let cool in the pan so the cake can set, and run a knife around the edges and pop it out with a spatula when you’re ready. Cut into slices and impress everyone instantly with your blueberry talents. Also eat. Eat a lot.
There you have it! It’s enough work to take up a couple hours of your afternoon, but easy enough that you can still get some easy accolades and impress all your friends, and that’s really what this is all about, right? And the good eats, but we all KNOW that blueberries and cake just can’t go wrong.