Not surprising it’s blueberry season that brings me back to the kitchen.
Did you miss me? I’ve missed you. And I’ve missed baking and cooking and measuring and sifting, flour all over the kitchen counters,
…. and the smell of something sweet baking in the oven, and lemons, and basil, and here we are… the pop of fresh blueberries
It’s only after being away for a while can these things be appreciated. I just needed a break.
ah..sorry that was too cute.
Blueberry season gets me back to making things. Purple-ly blue, sweet things..
This is a light and sweet cake – A Blueberry Basil Coffeecake. Not particularly fancy. There is something about coffeecake that I have a hard time resisting. With or without coffee. Though, I can’t usually resist coffee.. so decidedly best with coffee,. Or maybe a rich and spicy tea if you go that way.
I used Thai basil for this cake. I find it is sweeter, more licorice. But use what you have. Or switch it up and use lemon or orange zest in its place – I think same quantity would work just nicely.
Blueberry and Basil Coffeecake with Walnuts
- 1/2 cup butter
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup dairy full fat plain yogurt
- 2 cups all-purpose whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 cup finely chopped walnuts
- 1 cup fresh blueberries
- 1 teaspoon chopped fresh basil
- Preheat oven to 350 and line a 13X9 in baking pan with parchment paper or spray/coat in cooking oil.
- In a stand mixer, cream together butter and white sugar until smooth and fluffy. Add eggs, and beat until well incorporated. Add vanilla and yogurt and mix well. Remove from the stand mixer and set aside.
- In a medium bowl combine flour, baking powder, baking soda, and salt. Add to the egg and yogurt mixture and fold together until just combined.
- Spread about half of this mixture on the bottom of the baking pan and sprinkle evenly with the finely chopped basil and then, with the blueberries.
- In a small bowl combine brown sugar, cinnamon and walnuts. Sprinkle half of this mixture on top of the blueberries. Layer the remaining batter on top of the blueberries and walnuts using a large spoon to drop spoonfuls randomly over the top. Spread the spoonfuls a bit with the back of the spoon. Don’t worry if the surface is not completely covered with the batter.Sprinkle remaining brown sugar and walnut on top of the whole thing.
- Bake at 350 for 30-35 minutes. Top will be golden brown when ready and springy in the center.