http://www.foodnetwork.co…cipe/index.html

Not a very pretty picture (my Casio Exilim went completely kaput so I’ve only had my camera phone for quick snapshots… new camera arriving soon!), but I made this blueberry scones with the remaining 2 cups of blueberries from this huge basket I had. I used this recipe from Food Network’s Tyler Florence.

I glazed only half of the scones and I didn’t really like it, it made the scones soggy so I tried to re heat them in the oven to get it crispy, it sort of worked and sort of didn’t. But no matter, they all go gobbled up before lunchtime at work. Fresh fruits makes most dishes taste better. I’ve used canned blueberries before and it wasn’t this refreshing.

Along with the coffee cake, I decided to make some brownies using a dark chocolate brownie mix, using a cupcake pan (so all edges are chewy and bit burnt), and inserting chocolates in the middle of each so the centers are gooey (learned this trick from my friend Kat).

It’s been a while since I baked and since I had a big basket full of blueberries, I decided to try this Blueberry Streusel Coffee Cake recipe from Coffee Cakes: Simple, Sweet, and Savory by Lou Seibert Pappas with a few tweaks.

Streusel Topping
2 tbsp cold unsalted butter, cut into bits
1/4 c unbleached all-purpose flour
1/2 c packed light brown sugar
2 tsp ground cinnamon
1 c walnuts, chopped (I used ~1.5 c toasted pecans)

Using food processor or hands, mix all except nuts and process until forms coarse crumbs. Stir in nuts and set aside.

Cake
1/2 c canola oil
1/2 c packed light brown sugar
1/2 c granulated sugar
2 large eggs
1 tsp vanilla extract
1 c unbleached all-purpose flour
1 c whole wheat flour
1 tsp baking power
1 tsp baking soda
1/4 tsap salt
1 c buttermilk or low-fat plain yogurt (I used strawberry/banana yogurt)
2 c fresh or frozen berries (I used ~2.5 c blueberries)

Combine oil, sugars, eggs, and vanilla and mix until smooth. In separate bowl, combine flours, baking powder + soda, and salt. Stir to blend. Add to creamed mixture alternating with yogurt/buttermilk in 2 increments. Beat until smooth. Stir in berries.

Preheat oven to 350 degrees F. Lightly butter and flour a 9 inch springform pan. Turn mixture into prepared pan and sprinkle evenly with topping.

Bake for 35 to 40 minutes (ended up baking ~60 minutes) until cake golden brown and cake inserted in the center comes out clean. Let cool in pan on wire rack for 10 minutes before removing pan sides and let cool completely.

I’d say it was a bit hit at work, gone within two hours. I really love streusel topping. I think it took longer to cook because of the extra berries, the center stayed very moist and sticky so it required a longer cooking time.