We can all agree that these are unsettling and unprecedented times. There is no answer or resolution in sight, but what we can do is listen to the experts and political leaders, and stay sheltered in our homes, away from others. We’ve been quarantined in our apartment since Saturday. California is taking lead with our “shelter in place” order, and we can only hope that this will slow the spread of this horrifying virus.
I’ve been out of work this week, and am unaware as to when I will work again. Like most, I am full of anxiety at most times. We’ve been going for walks and meditating for our mental health. Thankfully the rain has cleared and the sun is out, which helps ease some of the uncomfortable feelings. Naturally, it’s hard to stay focused at home. I’ve started this week, rather lazy and unable to motivate myself. We had a malfunctioning fridge, which added to the anxiety and unease. But, now that it is repaired, I’ve begun baking. Baking, one of the many ways to disconnect from the chaos outside. I’ve also been escaping into books as well; I just finished a fictional novel yesterday and will start a new book today.
This too shall pass. The best thing we can do is remain aware, listen, and cooperate. We are all in this together and we will get through this.
This blueberry coffee cake is moist from the use of sour cream and blueberries, so a fork is ideal. It’s not a heavy bite, but each bite is full of comforting flavors. Comfort is something we need right now, more than ever. I am a sucker for a good crumble. The topping on this coffee cake uses almond meal, oats, brown sugar, and a small amount of cinnamon. It’s the perfect accompaniment to the tang of the blueberries and sour cream. I used a 9-in by 9-in pan which left my cake with a lower height. For a higher cake, you can use a smaller baking dish, like an 8-in by 8-in square. I hope you enjoy this cake and I hope that it can provide you with a little solace in these crazy times. Sending love and well wishes of health to all. Stay safe!
If you have more blueberries to use up, try my BLUEberry Muffins.
Blueberry Coffee Cake with Almond Oat Crumble
- 1 cup all-purpose flour plus 1/2 tbsp for dusting blueberries
- 1/2 tbsp baking powder
- 1/8 tbsp Salt
- 1/2 tsp ground cinnamon
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 1 large egg
- 1/2 tsp pure vanilla extract
- 3/4 cup fresh blueberries
- 1 tbsp unsalted butter melted
- 1/4 cup brown sugar packed
- 1/4 cup almond meal
- 1/4 cup old-fashioned rolled oats
- 1/4 tsp ground cinnamon
- Preheat oven to 350 F. Grease a 9-in by 9-in (or 8-in by 8-in baking dish) baking pan.
- In a small bowl, stir together blueberries and 1/2 tbsp flour. Set aside.
- In a small bowl, whisk together flour, baking powder, salt, and 1/2 tsp ground cinnamon. In a large mixer bowl fitted with the paddle attachment, beat the softened butter and granulated sugar until light and fluffy. Gradually, beat in sour cream. Add egg, mixing well until combined. Add vanilla. Add flour mixture, blending just until combined. Fold in blueberries.
- Pour batter into prepared pan. Spread evenly.
- Combine almond meal, 1/4 tsp ground cinnamon, old-fashioned oats, and brown sugar. Add melted butter, and mix until crumbly. Sprinkle crumble evenly over prepared batter.
- Bake until a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow cake to cool for 10 minutes before removing from pan.
- Make sure baking powder is not expired, or close to expiration.
- Parchment paper can be used along with grease spray for easier cake removal. (I just don't have any on hand.)
- The 1/2 tbsp of flour keeps the blueberries from sinking to the bottom of the cake. When using a 9-in by 9-in cake, the cake is low, so this may not be as evident.