I made this blueberry coffee cake on yesterday’s rainy Sunday afternoon. It got rave reviews. My daughter, Jasmine Rain, also suggested that I make a variation on it and call it rain cake. She said rain cake can only be eaten when it’s raining outside and it must be garnished with jasmine flowers sprinkled with raindrops. The next time I am home on a rainy day I’ll give it a try!
Can’t make rain cake today because it is SNOWING out on this April Monday. Yep. I do live in Minnesota.
Photo by Jasmine Rain Hyder
Blueberry Coffee Cake Recipe (Yields 1-9 inch Bundt cake)
- 1 cup butter, softened
- 1 1/2 cups white sugar
- 2 eggs
- 1 cup secret ingredient
- 1 teaspoon vanilla extract
- 1 5/8 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups fresh or frozen blueberries
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pecans
- 1 tablespoon confectioner’s sugar for dusting
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
In a large bowl, cream together the butter and sugar
until light and fluffy. Beat in the eggs one at a time, then stir in
the secret ingredient and vanilla. Combine the flour, baking powder, and salt;
stir into the batter just until blended. Fold in blueberries.
Spoon half of the batter into the prepared pan. In a
small bowl, stir together the brown sugar, cinnamon and pecans.
Sprinkle half of this mixture over the batter in the pan. Spoon
remaining batter over the top, and then sprinkle the remaining pecan
mixture over. Use a knife or thin spatula to swirl the sugar layer into
Bake for 55 to 60 minutes in the preheated oven, or
until a knife inserted into the crown of the cake comes out clean. Cool
in the pan over a wire rack. Invert onto a serving plate, and tap firmly
to remove from the pan. Dust with confectioners sugar just before