I have been making Bradley Ogden's Blueberry Coffee Cake recipe for years. Here I tweaked it with gluten-free flour and coconut sugar. It is a huge summer favorite and pairs wonderfully with my large cups.
1 c. firmly packed light brown sugar
1/4 cup all purpose flour
1/4 cup unsalted butter cold
2 cups all purpose flour ( I substituted gluten-free flour)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 c. unsalted butter softened
1 cup sugar (I substituted coconut sugar)
3 lightly beaten eggs
1 cup sour cream
2 cups blueberries
Preheat oven to 350 degrees. To make the topping: in a bowl, using a pastry cutter, combine the brown sugar, flour and butter. Set aside.
To make the coffee cake: In a medium size mixing bowl, sift together the dry ingredients. In a large mixing bowl, cream together the butter and sugar. Add the eggs, mixing well. Add the dry ingredients, alternating with the sour cream. Fold in the blueberries ad pour the batter into a well buttered 9 x 13 inch pan. Sprinkle the topping evenly over the top of the batter. Bake for 30 minutes or until a toothpick comes out clean.
Frances is honored to be a contributor to The Kinfolk Table: Recipes for Small Gatherings -- a new cookbook from the wonderful editors of Kinfolk magazine.
Kinfolk invited 45 tastemakers to contribute recipes to the collection, and Frances was happy to share a few favorites with them. She delights in knowing that her recipes will be used at shared gatherings among friends and families.
In the editors' words: "The book reflects our ideas about the way we believe entertaining should be: comfortable, simple, slow and meaningful."
Adapted from Melissa Clark's new book, Cook This Now, via Food52.
Served in our Pearl Collection Pie Plate
For the piecrust
- 1 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter, chilled and cut into ½-inch pieces
- 2 to 5 tablespoons ice water
For the filling
- 1 cup maple syrup
- 1/2 cup Demerara or raw sugar
- 8 whole star anise
- 2 cups pecan halves
- 3 large eggs
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 2 tablespoons dark aged rum
- 1/4 teaspoon kosher salt
- Whipped crème fraiche, for serving
1. To make the crust, in a food processor, briefly pulse together the flour and salt. Add the butter and pulse until the mixture forms lima bean-size pieces (three to five 1-second pulses). Add ice water 1 tablespoon at a time, and pulse until the mixture is just moist enough to hold together. Form the dough into a ball, wrap with plastic, and flatten into a disc. Refrigerate at least 1 hour before rolling out and baking (up to a week, or freeze for up to 4 months).
2. On a lightly floured surface, roll out the piecrust to a 12-inch circle. Transfer the crust to a 9-inch pie plate. Fold over any excess dough, then crimp as decoratively as you can manage.
3. Prick the crust all over with a fork. Freeze the crust for 15minutes or refrigerate for 30 minutes. Preheat the oven to 400°F. Cover the pie with aluminum foil and fill with pie weights (you can use pennies, rice, or dried beans for this; I use pennies). Bake for 20 minutes; remove the foil and weights and bake until pale golden, about 5 minutes more. Cool on a rack until needed.
4. To make the filling, in a medium saucepan over medium-high heat, bring the maple syrup, sugar, and star anise to a boil. Reduce to a simmer and cook until the mixture is very thick, all the sugar has dissolved, and the syrup measures 1 cup, 15 to 20 minutes. Remove from the heat and let sit for 1 hour for the anise to infuse.
5. While the syrup is infusing, toast the nuts. Preheat the oven to 325°. Spread the pecans out on a baking sheet and toast them in the oven until they start to smell nutty, about 12 minutes. Transfer to a wire rack to cool.
6. Remove the star anise from the syrup. Warm the syrup if necessary to make it pourable but not hot (you can pop it in the microwave for a few seconds if you’ve moved it to a measuring cup). Do not stir the syrup as you reheat it, as it may crystallize and harden. In a medium bowl, whisk together the syrup, eggs, melted butter, rum, and salt. Fold in the pecan halves. Pour the filling into the crust and transfer to a rimmed baking sheet. Bake until the pie is firm to the touch but jiggles slightly when moved, 35 to 40 minutes. Let cool to room temperature before serving with whipped crème fraiche.
(Note, the first time we made this recipe we omitted the star anise, and it was lovely!)Enjoy!