Tag Archives: blueberries

Blueberry Coffee Cake with Pecan Streusel Topping

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Our springtime tradition is to head out to Beck Brothers U-Pick farm with some homeschooling friends and pick buckets full of blueberries. This year we ended up with a little over 15 quarts, most of which are now in the deep freeze. I’ve kept out enough to snack on this week plus make some yummy blueberry treats like this coffee cake which was a big hit with my daughter and my husband. I was surprised because it isn’t very sweet and they both have quite a sweet tooth sometimes.

The cake was good warm from the oven and even better with a scoop of homemade vanilla ice cream on top. (Get our ice cream recipe e-book for free when you subscribe to our newsletter – use the link on the right side of this page.) I adapted the recipe from one on the Zenbelly Catering website. I’m impressed with the new Zenbelly cookbook.  Chef Simone’s recipes are well written and come with beautiful illustrations, but the best part is they taste so good while still being mostly Paleo. This means grain free and no refined sugars which makes me feel good. So I can have my cake and eat it, too. Plus waffles, biscuits, and pizza…

Blueberry Coffee Cake with Pecan Streusel Topping

topping:

1 1/2 cups pecans (raw or crispy)

1/2 cup blanched almond flour

4 Tablespoons melted butter

2 Tablespoons coconut sugar or sucanat

1 teaspoon cinnamon

1/4 teaspoon sea salt

cake:

1/2 cup blanched almond flour

1/4 cup arrowroot starch

2 Tablespoons coconut flour

1/3 cup coconut sugar OR sucanat

1 teaspoon cinnamon

1 teaspoon aluminum-free baking soda

1/2 teaspoon sea salt

2 Tablespoons cold butter

2 eggs

1/2 cup whole milk kefir or buttermilk

1 Tablespoon vanilla extract

1 1/2 cups fresh or frozen blueberries

additional butter or coconut oil for greasing the pan

Preheat the oven to 350 degrees and butter an 8″ square pan, or a 9″ round pan.

To make the topping chop the pecans in a food processor until they are crumb-sized. Add the almond flour, melted butter, coconut sugar, cinnamon and salt and pulse a few more times until everything is well mixed. Place the topping in a bowl and set aside.

To make the cake place the remaining 1/2 cup almond flour, arrowroot, coconut flour, coconut sugar, cinnamon, baking soda, and salt in the food processor and pulse several times to mix. Cut the 2 Tablespoons of cold butter into small pieces and add it to the food processor. Pulse several more times to cut the butter into the dry ingredients until the mixture is crumbly. Mix the eggs, kefir or buttermilk, and vanilla in a small bowl, then add to the food processor and pulse until well mixed.

Pour the batter into the prepared pan and then scatter the blueberries evenly over the top of the batter. Sprinkle the streusel topping evenly over the blueberries. Bake for 30-35 minutes or until a cake tester inserted into the center comes out clean.

5.0 from 1 reviews
Blueberry Coffee Cake with Pecan Streusel Topping
 
Author:
Recipe type: dessert
 
Grain-free cake filled with juicy blueberries and topped with crunchy pecans are featured in this not-too-sweet dessert that can also be breakfast.
Ingredients
  • topping:
  • 1½ cups pecans (raw or crispy)
  • ½ cup blanched almond flour
  • 4 Tablespoons melted butter
  • 2 Tablespoons coconut sugar or sucanat
  • 1 teaspoon cinnamon
  • ¼ teaspoon sea salt
  • cake:
  • ½ cup blanched almond flour
  • ¼ cup arrowroot starch
  • 2 Tablespoons coconut flour
  • ⅓ cup coconut sugar or sucanat
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 2 Tablespoons cold butter
  • 2 eggs
  • ½ cup whole milk kefir OR buttermilk
  • 1 Tablespoon vanilla extract
  • 1½ cups fresh or frozen blueberries
  • additional butter OR coconut oil for greasing pan
Instructions
  1. Preheat the oven to 350 degrees, and butter an 8" square OR a 9" round pan.
  2. To make the topping: Chop the pecans in a food processor until they are crumb-sized. Add the almond flour, melted butter, coconut sugar, cinnamon and salt and pulse a few more times until everything is well mixed.
  3. Place the topping in a bowl and set aside.
  4. To make the cake: place the remaining ½ cup almond flour, arrowroot, coconut flour, coconut sugar, cinnamon, baking soda, and salt in the food processor and pulse several times to mix.
  5. Cut the 2 Tablespoons of cold butter into small pieces and add it to the food processor.
  6. Pulse several more times to cut the butter into the dry ingredients until the mixture is crumbly.
  7. Mix the eggs, kefir or buttermilk, and vanilla in a small bowl, then add to the food processor and pulse until well mixed.
  8. Pour the batter into the prepared pan and then scatter the blueberries evenly over the top of the batter.
  9. Sprinkle the streusel topping evenly over the blueberries.
  10. Bake for 30-35 minutes or until a cake tester or toothpick inserted into the center comes out clean.

 

This coffee cake isn’t overly sweet, but it’s just right for a cup of tea and you won’t feel horribly guilty actually eating the leftovers for breakfast. Or try it with some homemade ice cream like we did. Tell us about it in the comments, or come share with us on Facebook.

I’m sharing this with Wellness Wednesday. Please stop by and read all the other blogs who have linked up with our blog hop this week!

Field Trip: Seminole County’s 2013 Farm Tour

Someone needs to remind the Extension Service that whenever they need it to rain they should schedule a Farm Tour day.  It seems like every time I’ve participated in the Seminole County Farm Tour it rains the whole day.  The rain didn’t stop the crowds, however. This was the most heavily attended Farm Tour I can remember! I think attendance was higher than the good farmers had counted on. I wondered if we didn’t seem like stampeding herds or swarming locust to some of the smaller venues.

The day started appropriately for a wet and soggy morning at a farm near the edge of Lake Jesup in Winter Springs. Soggy Acres Pomelo Farm at 100 Tuskawilla Road seemed in danger of being swallowed up by the encroaching “urban lifestyle” Winter Springs Town Center. But as soon as you took a few steps down the dirt driveway and passed through the tree-tangled entrance you could forget you were within spitting distance of eight restaurants, three salons, law offices, medical offices, realtors and a Publix.

soggy acres pomeloSoggy Acres Pomelo Farm is a slice of old Florida. The pomelo is the great-great grandmother of our modern grapefruit, but without the bitterness that can accompany the grapefruit. We missed prime pomelo season which occurs in late winter and early spring along with most of the rest of the citrus fruits. Soggy Acres is a U-Pick pomelo grove that runs on the honor system. The family farmstead sits at the end of the long dirt driveway that bisects the grove. Near the front is a large wooden platform and a big metal mailbox. Sometimes pomelos are picked and left on the platform for customers to buy, or you can bring a basket and wander through the pleasant green trees and pick your own. Either way be sure to leave your payment (cash only) inside the big metal mailbox.mulberry tree Although we didn’t get to taste a pomelo this time, we did get to try mulberries.  Soggy Acres is home to more than just pomelos. The farmer has a soft spot for all kinds of fruit trees. In addition to the mulberry trees there were also lychees and a few other exotic tropical residents.  Apparently the squirrels and raccoons love them all so harvests are slim on those and reserved for the farm family only.

We left Soggy Acres and headed south on Tuskawilla Road about five miles to Gabriella Lane in Oviedo.

 

Gabriella Growers, 4875 Gabriella Lane, was stop #2 on the Farm Tour. It was my least favorite of the stops simply because Gabriella Growers was a) a wholesale nursery rather than retail and b) selling only foliage plants for home and office.  Sorry, but ferns and pothos just don’t thrill me. I was much more intrigued by the things living and growing on the outside of the greenhouse. foliage greenhouse gabriella growers horses at gabriella growers The greenhouse was just a vast wasteland of pampered potted plants. Outside we found some very friendly horses, a chicken coop and a nicely tended vegetable garden filled with leeks, cabbage, kale and onions.

Stop #3 took us six miles east to the edge of Seminole County where Red Bug Lake becomes Mitchell Hammock Road. But even that far out we couldn’t shake suburbia as block after block of gated communities stretched on into the horizon. Just past the east campus of Seminole State College is Red Ember Road.  The paved highway ends and a wide dirt highway continues on past five acre single-family homesteads. One homestead sported a dazzling male peacock on its roof. sundew gardens oviedoThe peacock was quite alarmed at the onslaught of cars and pedestrians and spent the whole time screeching his dire warning call. Sundew Gardens, 2212 Red Ember Road, Oviedo, was a few driveways past the peacock and through a leafy arched entrance drive. Sundew Gardens is a U-Pick Vegetable Farm open only to members.  It’s really a twist on the popular CSA (Community Supported Agriculture) idea. For a $100 membership fee you get access to the organic vegetable garden, cage-free (but not, it appears, free range) hens’ eggs, and some citrus. The gardens are beautifully maintained with organic compost and worm-casting tea. If you live on the east side of Orlando this place is definitely worth your consideration as an alternative to grocery store produce.

Stop #4 was another place I wasn’t looking forward to. In years past the lunch at Yarborough Ranch left an awful lot to be desired. Frozen Bubba burgers from box to grill and plated up with white bread buns, Fritos and canned sodas are just not my idea of a great farm-to-table experience. Thankfully this year someone had the good sense to make a few changes. It was still grilled burgers but this time the meat came from nearby Geneva Beef Company, an all grass-fed/grass-finished operation. You could taste the difference in the burgers! Instead of GMO-filled snack chips we feasted on fresh corn on the cob with melted butter, locally grown tomatoes, onions, homemadefarm tour lunch grassfed burger and local veg slaw and slow-cooked collard greens. Ok, so they still had white bread buns and HFCS ketchup, but I was happy to go bunless (less carbs for me) and avoid the ketchup.  I had a nice conversation with the Geneva Beef Company folks who are proud of their pasture-raised beef. You can find them online with a quick web search to learn how to order their meat. I inquired about bulk quarter, half and whole purchases but for now they only do retail cuts. They hope to add the bulk purchases into their offerings later as they grow the company. I hope it is soon! We need more grassfed beef options in this area. Yarborough Ranch still hasn’t gotten the message. They are still a cow/calf operation. I’m sure most of the Farm Tour folk didn’t pasture at yarborough ranchrealize the beautiful pastures providing the picturesque setting for their lunch were only temporary homes for the young calves who were destined to be shipped across the country to big CAFOs for fast finishing on GMO grain. I couldn’t stomach sitting around for the after-lunch speaker.  It was too hard not to get angry and frustrated with the idiot on the microphone telling the crowd how wonderful the Food Safety Modernization Act was. He completely missed telling them how the FSMA was going to be responsible for shutting down four out of the six farms on that very Farm Tour due to the oppressive restraints and industrially focused regulations.  The very grassfed burgers, hydroponic tomatoes and organic cabbage they were munching – so much safer and nutritious, and much more delicious, than the CAFO beef and Fritos served in years past – were going to become a thing of the past when the small family farms close their gates under crushing over-regulation. Nope, I couldn’t listen to his lies any longer, so we left early and went on to the next stop.

U-Pick Blackberries and Blueberries, a simple name telling exactly what to expect, is just a mile or two down Snow Hill Road from Yarborough Ranch. 500 Snow Hill Road, Geneva, is the farm address. Blueberries are setting and due to ripen as soon as our nights warm up. Blackberries willblueberries upick at snowhill blackberry vines upick                                       follow in late May and early June. Call ahead for picking days and times. Blueberries are $4/lb as I recall. The blackberries hadn’t gotten any leaves or blossoms yet due to the cold weather lately. Hopefully they will catch up – I’m looking forward to a blackberry cobbler soon!

Last stop was one place that really hadn’t anticipated the huge turnout for this year’s Farm Tour. Rest Haven Farm, 381 Rest Haven Road, Geneva, was still in a flurry of preparation activity when the first of the tour-goers trickled up their driveway. The young son, sporting a day-glo orange safety vest, eagerly pointed cars to the few parking spaces available and then panicked trying to figure out where to put everyone else. The crowds quickly overwhelmed the small table set up to sell tomatoes and I heard several disgruntled retirees complaining about the pushing and shoving and elbowing as tired tourists jostled each other for bags of ripe red tomatoes. Tours of the beautiful lettuce tables and the large tomato greenhouse quickly filled to overflowing. We had hoped to buy some of the gorgeous heads of lettuce but there were just too many people and not enough farm family members to go around. I was thankful to slip away from the greenhouse crowd and get back to a calmer, emptier tomato tent. I bought a bowl full of the most delicious tomatoes I’ve had in a long time and happily headed home.

hydroponic lettuce rest haven hydroponic tomatoes rest haven farm