Cape Cod Blueberry Coffeecake

 

According to Yankee Magazine, in 1954 a 15-year-old Chicago teen named Renny Powell submitted a blueberry coffee cake recipe to the Pillsbury $100,000 Recipe & Baking Contest. She called it The Blueberry Boy Bait recipe.  Ms. Powell took second place in the youth division for her creation, named in honor of its powers with the opposite sex.  We don’t know if this recipe will be as successful as Renny Powell’s but we know that Cape Cod Cook and Innkeeper Alyce Mundy’s Blueberry Coffeecake recipe is delicious.

Blueberry Coffeecake
Serves 8 – 10

Ingredients:
2 sticks butter
2 cups sugar (more or less to taste)
6 eggs
4 cups all-purpose flour
1 tsp. salt
2 tsp. Baking powder
2 tsp. Baking soda
2 cups sour cream
2 tsp.Vanilla extract
2-3 cups fresh or frozen blueberries, to taste

Topping
2/3 cup all-purpose flour
1 cup brown sugar, firmly packed
1 tsp. cinnamon (or more to taste)1 stick butter

Directions:
In a mixing bowl combine the butter, sugar, and eggs.  In a separate bowl combine the flour, salt, baking powder, and soda; add to the butter mixture.  Add the sour cream and vanilla.  Gently fold in the blueberries.  Pour into 2 large or 3 medium greased loaf pans or 2 ring pans.  For the topping, combine flour, sugar, cinnamon and butter.  Sprinkle over batter and pat lightly into batter, but not immersed.  Bake in 350 oven for 40-50 minutes, dependent upon oven. Test with toothpick.  Freezes nicely.

3 thoughts on “Cape Cod Blueberry Coffeecake

    • Hello Thomas,
      Most coffeecakes can be left out, covered, at room temperature for a day or two. If you still have some left (never in our house) you could wrap slices in plastic wrap and put in a freezer bag and freeze until you want to eat them. They defrost in about 10-15 minutes.

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