It’s time for some more exciting Mystery Dish, and this time around, I put together the most delicious Blueberry Crumb Coffee Cake with crunchy pistachios, that can be served for breakfast or any time of the day! I’m pretty sure you’ll love it!
Andi at the Weary Chef was our wonderful hostess this month. She selected the following awesome list of ingredients and asked us to use a minimum of three:
pistachios
wine
mint
gluten-free flour (coconut, rice, almond, etc.)
red pepper flakes
fish
agave nectar
applesauce
blueberries
parmesan cheese
milk
corn
Growing up my dad used to make the most amazing Coffee Cake on special occasions. It’s actually funny that he did, because it was the only thing I remember him baking. He helped my mom cook when he could, but he very rarely baked, unless it was his special Coffee Cake. We kids would request and beg for it on certain Sunday mornings when we didn’t have early church. We’d literally cheer if he succumbed to our pleas.
So when I saw this month’s fabulous ingredients, I knew I needed to make a coffee cake of sorts in honor of those fond memories from my growing up days.
{BLUEBERRY CRUMB COFFEE CAKE}
Adapted heavily from Taste of Home
1/2 cup butter, softened
1 1/3 c. sugar
2 eggs
1/2 cup applesauce
2 cups plus 3 Tbsp. all-purpose flour, divided
1 1/2 tsp. baking powder
1/2 tsp. salt
4 oz. cream cheese, softened
1 1/2 cup fresh blueberries
1/4 cup chopped pistachios
Topping:
4 Tbsp. all-purpose flour
4 Tbsp. brown sugar
2 Tbsp. cold butter
For batter, in a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and applesauce. Combine 2 cups flour, baking powder, and salt; gradually add to creamed mixture. Mix in softened cream cheese just until combined.
In a separate bowl, toss blueberries and chopped pistachios with 3 Tablespoons flour. Fold into creamed mixture. Batter will be thick. Transfer to a greased 9″x13″ baking dish.
For topping, in a small bowl combine flour and brown sugar. Cut in butter until crumbly. Sprinkle over batter. Bake at 375 degrees Fahrenheit for approximately 35 minutes, or until a toothpick inserted into the center comes out clean.
I probably don’t need to even explain this, but it’s been known to cause some confusion, so I will. Coffee cake gets its name not because coffee is used as an ingredient, but because the cake is often served with a side cup of coffee. I’m not a coffee drinker myself, so I chased it down with a cold glass of milk. Yum!
This dessert can be enjoyed any time of the day, but to me it makes a perfect breakfast cake! It’s sweet enough, but not over-the-top like a normal dessert cake might be. Now you all know how I love my treats, but I typically like to ease into them rather than starting off my day on sugar overload.
This cake is absolutely delectable! It’s moist with pops of fresh blueberries, crunchy chopped pistachios and a perfect crumb topping to round it all off.
I brought it to a get-together with some friends and they all raved about it. It’s definitely praiseworthy. Enjoy!
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Check out what the other talented Mystery Dish members made this month!
- Tuna Tacos with Avocado Corn Salsa by The Weary Chef
- Blueberry Scones by Yummy Healthy Easy
- Parmesan Crusted Tilapia by Culinary Couture
- Minty Berry Fruit Roll Ups by I Want Crazy
- Baked Blueberry Donuts by Chez CateyLou
- Hearty Minestrone Soup by Joyful Healthy Eats
- Blueberry Lemon Pannacotta with Pistachio Tuilles by Flavor the Moments
- Minty Turkey Meatballs with Quinoa by The Pajama Chef
- Blueberry Crumb Coffee Cake by I Dig Pinterest
- Pistachio Drop Scones with Blueberry Compote by The Well Floured Kitchen
- Grilled Corn & Blueberry Flatbread with Whipped Goat Cheese, Pistachios, and Basil Vinaigrette by Baking a Moment
- Pistachio Crusted Tilapia and Peach Salad by Blahnik Baker
To see all my past Mystery Dish creations, go HERE.—–
This month we have a fun giveaway going for a MasterChef Cookbook! Enter to win below. Good luck!
:) Lib
www.loaly.com