The last conversation I had with my Aunt Grace was about Wild Blueberries, and how she had a huge box of them in her freezer that she wasn’t using, and that she was going to give them to me. That Sunday, I had made this Blueberry Coffee Cake for church, and she loved it.
She never got to do any of that because she died the next day. Some would say (like me), it’s better if you don’t know it’s your time to go ahead of time. Then others, would want to put their life in order. Either way, the end result is the same, a terrible loss. She’s been gone for quite a few years…it’s funny how time passes whether you like it or not.
I have loads of memories with my Aunt Grace in them. My mom, aunts, and cousins do a lot of things together, and we have quite a few memories to look back on. Summer’s at Aunt Grace’s beach cottage, vacations at the lake, snowmobiling, church tea’s on my front porch, her visiting our house at the lake in Maine, weekend shopping trips to No. Conway and Freeport, the list goes on…
Thank God for memories. However, no matter how many memories, there is nothing like hugging your loved one. Don’t take one minute for granted. You can never get those moments back.
This Blueberry Coffee Cake is for Aunt Grace. Every time I make it, I feel closer to her, and am sure she’s looking down enjoying it, every bit as much as I do.
It’s Saturday morning, and this is what I’m making this morning. For some reason lately, if it’s a Saturday, and I have nothing important to do, I seem to make sure and make a recipe I’ve been wanting to make. That is, if I have all the ingredients to do so. Luckily, this week, I had it all, so off I go.
These scones were literally easy to make. The recipe called for the use of a food processor, so I used my trusty Cuisinart FP-14DC food proccessor, I got almost free from Macy’s last year with my “Thanks for Sharing” bonus money from the Christmas season. I had a big coupon too, which didn’t hurt.
I saw this recipe somewhere in the Pinterest maze, as I see many others. But, this recipe from Jessica’s My Baking Heart blog, really stood out as something I had to make, NOW! I am totally glad I listened to my inner voice on this one! This coffee cake is UNBELIEVABLE!!! That is all I can say. I did vary the original recipe. The original called for Bourbon in the icing. I didn’t have any, so I substituted 1/2 teaspoon vanilla for the Bourbon.
I think it would be fantastic with the Bourbon as well, but turned out excellent with the vanilla. This recipe is great for a morning treat, because you make the batter and topping the night before, and top and bake in the morning.
Thanks Jessica, for a really good recipe!
I noticed this pound cake on Pinterest from Sweet Peas Kitchen, and saved it in my “Want to Make” board. The concept of a not so sweet cake with a hint of orange zest in a very moist, buttery pound cake just appealed to me after the holidays that were filled with extra sweet desserts. After baking, you brush on a mixture of fresh orange juice and sugar (which can be adjusted according to taste) that has been cooked to reduce slightly.
It came out delicious. I will say though, the original recipe called for baking at 350 degrees F for 45 minutes. After the 45 minutes, the outside was very brown, but the inside was still jiggling slightly. So, I would probably recommend baking at 325 degrees F for a longer time, perhaps an hour or so. This way, the inside bakes without browning the outside too much. It still tasted very good, but I think it has a better appeal if it isn’t so browned.
Try this. It’s a great recipe for a breakfast, dessert or snack. And really not to overly sweet.