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cimoreneI made this blueberry coffee cake last night, thinking ahead because the last batch of breadrolls had gone stale, so that we had something for breakfast today. It is absolutely delicious. (I used frozen blueberries, that is, American blueberries, not bilberries, which are the native European blueberries, because MIL had a huge stash of frozen American blueberries. Bilberries are a bit more sour, but I don't find the difference significant enough to go for the non-native ones in preference myself.)
This recipe gives an experience that is similar to a homemade blueberry muffin except in cake form, which is much more convenient to bake but would be less convenient than a muffin on the go. If you're mostly not used to homemade blueberry muffins, though, this cake or a homemade blueberry muffin are about twice as good as the premade kind you can buy in plastic packets or get in a school cafeteria. It is not as sweet as a cupcake, but it's still on the sweet side for breakfast. In fact, the kinds of cakes that are frosted - layer cakes, sheetcakes, cupcakes - are a bit of a minority up here and what we would call coffee cakes make up the majority of what Nordic people call cakes. I like coffee cakes fine, but the imprecise concept match leads to lots of confusion and (potentially) disappointment, like my wife saying "What about this cake is breakfast?" at the same time I said "Or, as you Finns would say, just a cake". (This didn't stop her from having it for breakfast, of course.) Finns similarly don't distinguish between cupcakes and muffins, so in spite of past explanations, my muffin comparison didn't help.
I've made a similar recipe that adds lemon to the batter - there are lots out there (search 'lemon blueberry breakfast cake' or '-muffins') and I don't recall which, and it is a wonderful addition, but I didn't want to bother with zesting a lemon yesterday. Fortunately this is still delicious! And a wee bit different, thanks to the brown sugar and hint of cinnamon in the topping.
This recipe gives an experience that is similar to a homemade blueberry muffin except in cake form, which is much more convenient to bake but would be less convenient than a muffin on the go. If you're mostly not used to homemade blueberry muffins, though, this cake or a homemade blueberry muffin are about twice as good as the premade kind you can buy in plastic packets or get in a school cafeteria. It is not as sweet as a cupcake, but it's still on the sweet side for breakfast. In fact, the kinds of cakes that are frosted - layer cakes, sheetcakes, cupcakes - are a bit of a minority up here and what we would call coffee cakes make up the majority of what Nordic people call cakes. I like coffee cakes fine, but the imprecise concept match leads to lots of confusion and (potentially) disappointment, like my wife saying "What about this cake is breakfast?" at the same time I said "Or, as you Finns would say, just a cake". (This didn't stop her from having it for breakfast, of course.) Finns similarly don't distinguish between cupcakes and muffins, so in spite of past explanations, my muffin comparison didn't help.
I've made a similar recipe that adds lemon to the batter - there are lots out there (search 'lemon blueberry breakfast cake' or '-muffins') and I don't recall which, and it is a wonderful addition, but I didn't want to bother with zesting a lemon yesterday. Fortunately this is still delicious! And a wee bit different, thanks to the brown sugar and hint of cinnamon in the topping.
