Megan’s Virtual Bridal Shower (and Blueberry Coffee Cake Bundt)
Today is a special day! Not because of this bundt cake, (more on that later), but because I’m hosting a Virtual Bridal Shower for one of my favorite bloggers! Megan from Delicious Dishings is getting married in just a couple weeks. If you don’t read Megan’s blog, I highly recommend that you start. She loves to bake and is always checking out new restaurants in New England.
I have had the pleasure of getting to know Megan through various trips, blogger events, baking dates, and just hanging out over the past few years. Megan is one of the sweetest people I know and it’s always fun to hang out with her. I wish Megan and Jeff (and Gunner!) many years of happiness as they celebrate their upcoming nuptials.
So without further ado, check out this spread. Since Megan is a baker, the theme was baked goods. Be sure to click through to read more about each of these delicious dishes.
Bianca from Confessions of a Chocoholic is celebrating with Pumpkin Banana Bread
Emily from A Cambridge Story is celebrating with Pumpkin Palmier Bites
Meghan from Travel, Eat, Love is celebrating with Apple Cider Cake
Olga from Mango & Tomato is celebrating with Honey Nut Date Cake
Lin from Beantown Eats is celebrating with Boston Creme Pie
Shannon from Tri 2 Cook is celebrating with Peach Shortcake
Bridget from Yogurt and Berries is celebrating with Celebration Pumpkin Bread
And last, but not least, I am celebrating with this Blueberry Coffee Cake Bundt
This coffee cake was so good that I made it twice in a week. I never repeat recipes, but Hubby gave me puppy-dog eyes to make it a second time. So I gave in. I used frozen blueberries that I had from our blueberry picking earlier in the summer.
Blueberry Coffee Cake Bundt
Yield: 1 bundt, serves 16
Ingredients:
For the Cake
2 3/4 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
3/4 cup unsalted butter, softened
1 cup sugar
3 eggs
16 ounces Greek yogurt
Zest of 1 lemon
2 tsp vanilla
For the Streusel
3/4 cup light brown sugar
1 cup walnuts, coarsely chopped
1 tsp cinnamon
2 cups fresh or frozen blueberries
Directions:
Preheat oven to 375F.
Grease and flour a 10" tube or bundt pan.
For the Cake
Combine flour, baking powder, baking soda and salt in a bowl. Set aside.
In a separate bowl with an electric mixer cream the butter and sugar until fluffy.
Add eggs one at a time, beating well after each addition.
Add flour mixture alternately with yogurt, lemon zest, and vanilla. Mix until blended well.
For the Streusel
Combine streusel ingredients except for the blueberries and reserve 1/2 cup.
Toss the rest of the streusel with the blueberries.
Assemble the Cake
Spread 1/3 of the batter in the pan, top with 1/2 of the berry mixture, another third of the batter, the rest of the berry mixture and finally the remaining batter.
Sprinkle on reserved streusel topping.
Bake for 55-65 minutes or until a cake tester comes out clean.
Cool 10 minutes on a wire rack.
Very carefully turn the pan over onto a serving plate or cake stand and remove from pan.
Recipe adapted from Dawn's Recipes
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
How yummy, and the color is so beautiful!
beantownbaker — March 18th, 2013 @ 10:59 am
Yes, I absolutely love the color of this curd!
I love fruit curds. This combination sounds wonderful. I’ve been wanting to make passionfruit curd for a long time. Hopefully I will get to that soon.
beantownbaker — March 18th, 2013 @ 11:00 am
The passionfruit curd is definitely my favorite of all time. It’s just such a unique flavor.
I love lemon curd on a good fruit quickbread. I once made lemon loaf with lemon curd and it was to DIE for. How long to curds typically keep in the fridge?
beantownbaker — March 18th, 2013 @ 3:21 pm
Oohhh… double lemon – sounds delicious. They never stay around very long when I make them, but I think they’d be fine in the fridge for a week or two.
this sounds delicious! I’ve got some key lime curd in my fridge, not sure what I’ll do with the last bit of it…
beantownbaker — March 19th, 2013 @ 12:48 pm
Key lime curd – YUM! Did you juice them yourself? They’re so tiny.
I love the idea of a blackberry lime curd… two of my favorite flavors married into curd! I love meyer lemon curd, too 🙂
beantownbaker — March 19th, 2013 @ 12:47 pm
I still haven’t been able to find meyer lemons at my store. Of course, I haven’t looked too hard either…
This looks delicious! And I love anything that gives me a use for egg yolks, since I use whites so often.
beantownbaker — March 25th, 2013 @ 1:18 pm
I’m the same way. I hoard recipes that take divided eggs. Now that I started making ice cream, I need more that use whites…
If you make a cake or something with the curd in it or on it does it need to be refrigerated?
beantownbaker — April 4th, 2013 @ 7:15 am
I used this curd in a cake: http://www.beantownbaker.com/2013/03/coconut-almond-cake-with-blackberry-lime-curd-filling.html and the leftovers were stored in the fridge.
This looks amazing, but I was wondering how much it made, I have picked enough blackberries to make 3 times this. Xx
beantownbaker — October 23rd, 2013 @ 12:26 am
It made probably 2.5-3 cups of curd. Hope you enjoy it!