My youngest daughter sings in the youth choir, and last year I wrote about the musical they performed for our congregation. It was such a success they decided to take it on the road, so they'll be travelling to Nova Scotia in April to perform it for several congregations there.
As a result they're busy with fundraising activities, and one of those activities is selling frozen blueberries. So I felt it was my responsibility to help my readers and potential customers by posting one way you might use those berries.
I thought this coffee cake was terrific. When I first saw the recipe, I wasn't sure about the combination of blueberries and white chocolate, especially since I'm not a big fan of the latter. But I found it gently sweetens the cake, rather than overpowering it with chocolate. I liked it even better the second day when the flavours had mellowed and mingled wonderfully.
So if you go to my church, I've given you a great reason to buy blueberries from the youth choir! And if you don't, I've just given you a great new recipe.
Blueberry and White Chocolate Coffee Cake
(from Baking Bites)
2 cups all-purpose flour (first amount)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup butter, room temperature
1 cup sugar (first amount)
1 large egg
1 tsp vanilla extract
1/4 tsp almond extract
1 cup buttermilk
1 cup blueberries, fresh or frozen
1 tsp flour (second amount) – only necessary if berries are frozen
2/3 cup white chocolate chips
1 1/2 Tbsp sugar (second amount)
Preheat oven to 350 degrees. Line a 9” square baking pan with parchment paper.
In a medium bowl, whisk together 2 cups flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in egg and vanilla and almond extracts until smooth. Stir in about half of the flour mixture, followed by the buttermilk, and then the rest of the flour mixture. Stir only until just combined.
If berries are frozen, toss them with 1 tsp flour to prevent the colour from running. Fold in berries and white chocolate chips to evenly distribute them in the batter. Pour batter into prepared pan and spread into an even layer. Sprinkle with 1 1/2 Tbsp sugar.
Bake for 40 – 45 minutes or until a toothpick inserted into the centre comes out clean. Cool completely before slicing.
Makes 16 squares.