A few weeks ago we had the fortunate pleasure to taste some wonderful creations by our friend Margi Newkirk. One of the creations that stood out for me was this Blueberry Pecan Coffee Cake. I am not a huge fruit guy, but this recipe was fantastic. This is not the first dish Margi has made that I have wanted to post, it’s just the first one that I remembered to take a picture of and get the recipe. You’re sure to see more recipes from Margi.
Cinnamon Crunch Topping:
1 1/2 C. chopped pecans, toasted
1/3 C. brown sugar
2 T. flour
1 tsp. cinnamon
3 T. cold butter, cut in small pieces
Combine pecans and dry ingredients. Work butter in with your fingers until mixture resembles coarse crumbs. Set aside.
Sour Cream Cake:
1 1/2 C. flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
2/3 C. butter
3/4 C. sugar
2 eggs
1 tsp. vanilla
1/2 C. sour cream
1/3 cup orange juice
1 C. blueberries
2 T. flour
Stir dry ingredients together and set aside. Cream butter and sugar together until fluffy. Beat in eggs, mixing well after each. Whisk together vanilla, sour cream, and orange juice. Alternately add dry ingredients and sour cream mixture to creamed mixture, mix just until combined. Spoon half of batter into greased and floured 9 inch round pan. Sprinkle half of cinnamon topping over batter. Toss blueberries with 2 T. flour. Sprinkle berries over batter. Spoon remaining batter over blueberries. Sprinkle with remaining topping. Bake at 350 degrees for 45 – 55 minutes, until toothpick inserted in center comes out clean. Drizzle with orange glaze.
Orange Glaze:
1/2 C. powdered sugar
2-3 tsp. orange juice
Stir just enough orange juice into powdered sugar until it is smooth and a good consistency for drizzling.