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. 
This is the perfect recipe for all of the leftover ingredients I have! Hubby made me buy a 3-pound bag of cranberries because he loves them, but you only use 12 ounces for cranberry sauce so I’ve got about 2 pounds of cranberries left to use, plus lots of pumpkins and pecans. This is definitely being made this weekend!
Oh man. That does sound good. And I know it must be if you’re repeating it because I am the same way. I’m going to make a cranberry maple pecan cake on Friday… but this is really tempting too.
Happy Thanksgiving!
Oh, man! If I only had more time for Thanksgiving dessert table – this is certainly one I would try.
Oooh this cake looks so ooey gooey and delicious! I wish there weren’t already so many desserts coming to my Thanksgiving table because I’d totally make this!
Sues
This looks super delicious and your photos look great too! Happy Thanksgiving to you and hubby!
ooooh, my, i must try this 🙂 happy thanksgiving!!
What a fabulous recipe! All the flavors sound delicious to me.
This looks amazing! It looks so moisty yum, I should try to make this sometime, Love your blog! this is my first comment for you so I thought I’d show some appreciation for your blog, because I’ve been drooling over all your recipes for a while
Shandra-http://shandrita.tumblr.com/
Your photos are beautiful! The pictures I took of the actual cake didn’t look to appealing, the photos I took of the bite sized cake bites looked pretty though lol
Good job!!
What a great recipe! You totally had me at caramel/pecan/cranberry topping.
Just finally made this cake and it is astoundingly good! Truly the best dessert I’ve had in…oh, a very long time. Thank you for your post!
I tried to be good, I really did! This cake was so delicious, I not only had seconds, I had a piece for breakfast the next day and for a snack later that day. This one goes on my Christmas menu!
beantownbaker — December 1st, 2013 @ 6:52 pm
I doubled the recipe this time and you’ll remember the middle didn’t quite bake through. It also spilled over a bit, so next time, I’ll put a pan under the cake in the oven.