On the last day of my parents’ visit, my mom and I whipped up a terrific brunch. For Christmas D had gotten me a beautiful new cookbook,Williams-Sonoma Breakfast Comforts by Rick Rodgers. As I’m sure you all know by now, I love me a good brunch, and so I greatly look forward to trying out all the terrific sounding recipes.
To go with our breakfast quesadilla and chorizo black beans, we wanted a little sweet something. As delectable as some of the sweets recipes sounded from the cookbook, almost all had more than a dozen ingredients required not to mention were heavy on the preparation time. So off I went in search of a recipe from my much simpler cookbook, the ever faithful and ever there for you in a pinch cookbook, The Complete Magnolia Bakery Cookbook. I selected the first recipe from the chapter on coffee cakes and bundt cakes-a blueberry coffee cake with vanilla glaze. It was delicious and save for the blueberries, I had everything else already on hand as I’m sure many of you do as well in your own kitchens which means saving money!
I highly recommend trying this recipe out sometime, either for a breakfast/brunch meal or even something to take into work for what I’m sure would be most happy co-workers.
Blueberry Coffee Cake with Vanilla Glaze
recipe from The Complete Magnolia Bakery Cookbook by Allysa Torey and Jennifer Appel
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cup vegetable oil
1 cup sugar
2 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
1/2 cups fresh blueberries, lightly coated with flour
1 1/4 cups confectioners’ sugar, sifted
1/4 cup heavy cream
1/2 teaspoon vanilla extract
Preheat oven to 325 degrees. Grease and lightly flour a 10-inch tube pan.
In a small bowl, sift together the flour, baking powder, and salt. Set aside.
In a large bowl, on the medium speed of an electric mixer, beat together the oil, sugar, and eggs until light and thick, about 3 minutes. Add the dry ingredients in three parts, alternating with the milk and vanilla, beating after each addition until smooth. Fold in the blueberries. Pour the batter into the prepared pan and bake for 60-70 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the cake cool in the pan for 1 hour. Remove from the pan and cool completely on a wire rack.
To make the vanilla glaze: In the top of a double broiler, over barely simmering water, combine the sugar, cream, and vanilla. Stir until the ingredients are well blended, about 2 minutes. Pour into a glass measuring cup and cover until ready to use. When the cake is completely cool, drizzle the glaze over the cake. Allow the glaze to set for 1 hour before slicing and serving the cake.
Julie is a librarian by day, die-hard travel fanatic and writer by night. When she’s not traveling, she’s either testing out a new recipe or being a foodie in Pittsburgh. If you're interested in seeing where she travels to or what she makes next, follow along via the links below!