Being housebound isn’t all bad. The downtime has given me the opportunity to clean house, binge-watch something, get caught up on RV maintenance projects that we’ve been avoiding, binge-watch something, go for long walks, reorganize a bunch of
crap stuff on my computer, binge-watch something, and finally finish editing a video that has been in the works since last August. 🥴
Quite frankly, I had put the whole YouTube channel/video stuff on the back burner. That is until I went looking for a recipe in my recipe notebook recently. When I finally found the blueberry coffee cake recipe that I was searching for, I was reminded that I had shot a video on how to make this easy blueberry coffee cake. So then I thought, ok if I’m going to post the recipe, I might as well share the video. Right?
So since we’re all stuck at home during this pandemic, I’m pretty sure many of you are cooking and possibly baking more than normal. For me, I may be baking more but only cooking slightly more since we don’t normally go out to eat on any sort of regular basis anyway. It’s usually about once a week that we’ll eat out, and I’ll admit, I’m missing that. Sorry, but carry-outs aren’t the same.
With the whole pandemic in full swing during the month of April, Easter Sunday was naturally a little quiet for us. Of course, all along we’ve been adhering to a good practice of social distancing, but distancing from my daughter doesn’t count since I’ve been seeing her regularly ever since the beginning of this pandemic. With that said, our daughter, Ashton, joined us for Easter Sunday and we started off the day with blueberry coffee cake and mimosas. 🥂
You see, the RV park where we’ve been sheltering shortened the hours that the laundry facility is open, making the laundry room more crowded than it normally would be 😬 which kind of defeats the purpose of social distancing in my opinion. Therefore, I’ve been doing my laundry at Ashton’s place while keeping her company during lunch. I feel that’s safer than using a busy laundry facility filled with germs. Since my daughter lives by herself and is currently working from home until June 1st, she gets a little lonely and enjoys my laundry/lunch dates.
So as Easter was approaching, I decided to use up the last of the wild blueberries in my freezer to make this easy blueberry coffee cake. During Ashton’s Easter visit while enjoying the coffee cake and mimosas, we reminisced about picking blueberries in northern Wisconsin and being awed by the bald eagle family that we’d see either in the trees or hanging on the boat dock.
The eagle was a routine distraction for me in Wisconsin and I was constantly jumping out of the RV to try and capture images and footage. It was a frustrating endeavor, but I did manage to capture a little video on my iPhone. (Video deleted) Ah, distractions while trying to follow a recipe is usually a recipe for disaster. And although I didn’t encounter a disaster per se, there was a little faux pas with the failure to add an ingredient … a very important ingredient … the star of the show ingredient … blueberries. Yep, I made a blueberry coffee cake without the blueberries 🤪 I blame the eagle!
Which is better … non-stick or cast-iron?
Oh well, my little mistake in my RV kitchen served as the perfect opportunity to bake a second coffee cake (WITH blueberries) and do a little experiment. Does the choice of the baking pan make a difference? Is there a pro or con to baking in a non-stick metal pan versus a cast-iron skillet?
Is one brand of all-purpose flour better than another? Yes! I’ve been a fan of King Arthur Flour products long before they started distributing across the country. I used to order their products directly and have them shipped to me, but somewhere along the way, I ended up purchasing a different brand, and this little experiment of mine reminded me that King Arthur Flour is superior. It bakes a fluffier, less dense coffee cake, and personally, I think it’s worth the extra buck or two. (This is not a sponsored post. I’m merely a happy customer.)
Anyway, if you’re looking for a tasty and easy blueberry crumb coffee cake recipe, give this one a try. And don’t forget to add ALL the ingredients. Yep, when you’re making a blueberry coffee cake, don’t forget to add the blueberries.
This summer, I swear, I won’t go out of the RV without my big camera with zoom on my person at all times and hopefully there will be another eagle family for me to photograph … but not while I’m baking 😉
Sometimes you win. Sometimes you learn!
Blueberry Crumb Coffee Cake
Dry Ingredients for cake
2 cups all-purpose
3/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
Wet Ingredients for cake
1 large egg
3/4 cup milk
1/4 cup melted butter
2 cups fresh or frozen blueberries (if using frozen, do not thaw, use frozen)
1/3 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, slightly softened and cubed
Directions: Preheat oven to 375 degrees. For the cake: In a large mixing bowl, whisk together the dry ingredients. In a large measuring cup, whisk together egg and milk then add to dry ingredients. With a spatula or wooden spoon start mixing then add the melted butter. Once all ingredients are incorporated, fold in the blueberries.
Transfer to a greased baking pan (9×9 square non-stick or 10″ cast-iron skillet). Set aside.
For the topping: In a small bowl, whisk together flour, sugar, and cinnamon. Cut in butter with a fork forming small pea-size crumbles. When all the butter is combined forming a crumbly mixture, top the cake evenly with the crumble, then place the cake into a preheated 375-degree oven for 30-35 minutes. (Do not overbake). Serve warm or at room temperature.
Recipe by Ingrid @LiveLaughRV.net
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