Let this Blueberry Coffeecake add some patriotic color to your Fourth of July

The Fourth of July holiday is this weekend. Usually a highlight of summer, it might look a bit different this year. But one tradition will continue: Blueberry Coffeecake with brunch.

We usually attend Crowne Heights’ Fourth of July Parade, and this year, I’ll be wearing a mask. Perhaps I’d better get busy on a festive red white and blue one.

After the parade, there’s a family brunch since my cousins usually bring their families home for the holiday. This week’s recipe is a family favorite any time of the year. It’s great for the Fourth of July, though, because you can make it a day ahead and have it to snack on all weekend.

Back when I worked in advertising at Jajo, a co-worker we called by his last name, Wood, had his mom bake a couple of these coffeecakes for us. After one bite, I begged for the recipe. And she shared, thankfully. Food and recipes should be shared. It multiplies the joy.

This coffeecake can be made with blueberries or blackberries. I prefer to use frozen blueberries because it seems there’s less moisture in them, and it bakes better. When I use blackberries, I use fresh. It might be fun to do a combo of berries and include some raspberries, too. Make it a red white and blue coffeecake for the holiday.

Whatever you do for the Fourth of July holiday, I hope you stay safe and get to enjoy a small gathering with friends or family. Any holiday is best when you can actually celebrate. While it might look different this year, the celebrating should continue.

Blueberry Coffeecake

1 cup butter at room temperature

2 cups sugar

2 eggs

1 cup sour cream

½ teaspoon vanilla

1 5/8 cup all-purpose flour

¼ teaspoon salt

1 teaspoon baking powder

½ cup frozen blueberries

Filling

½ cup brown sugar

1 teaspoon cinnamon

½ cup chopped pecans

Powdered sugar and blueberries for garnishing

Method

Preheat oven to 350 degrees.

In a standing mixer or a bowl with a hand mixer, cream butter and sugar together, and then add eggs. Fold in sour cream and vanilla. Add dry ingredients to slowly incorporate. Fold in blueberries. Use Baker’s Joy to prep the bundt (or tube) pan. Pour 1/3 of the batter into the pan and smooth with a spatula. In a small bowl, combine brown sugar, cinnamon and nuts for filling. Sprinkle half the filling on top of the batter in the pan. Add 1/3 more of the batter, remaining filling and then finish with the rest of the batter. Bake for 55 to 60 minutes, or until golden brown and baked through. Cool in pan. Remove from pan and sift powdered sugar over top. Serves 12 to 16.

This story was originally published June 30, 2020 at 1:37 PM.