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. 
Thank God for the weird flavors and for not making em the only weirdo foodie out there. This sounds heavenly, and I can’t wait to try my hand at the curd this weekend.
I am practically addicted to lemon curd, and since raspberries are by far my favorite berry I would be scared to make this, have so much left over, and pour it over everything I could eat! The breakfast sandwich also looks good, never had sweet with the eggs, but its worth a shot! Would be great with french toast, and I love cream cheese with sweet jam 🙂
Jen, that curd looks just wonderful! I LOVE raspberry!
it’s okay to have a weird tastebud. it all matters if you like it (: i think flutternutters are weird in comparison 😛 no offense, people!
Mmm, this sounds fantastic! I’m so used to curd being citrus – this would be a nice change of pace.
You’re not the only one! Growing up, when we didn’t have tomato soup with our grilled cheese, there was usually jam spread on it after it was grilled. It’s a weird combo that one of my parents inroduced, but it’s surprisingly good.
Ooh, raspberry curd sounds fantastic.
Your sandwich seems like the breakfast version of a monte cristo sandwich, and I really like monte cristos.
i have never had raspberry curd and it sounds yummy. I think it would taste great on french toast. i might just have to try this!
I actually love egg and jam sandwiches! I think it’s pretty weird…but oh so delicious. that curd looks fantastic! Gorgeous color.
Wow, this could totally solve my problem with breakfast sandwiches. I just REALLY like sweetness in my breakfast but I want to like breakfast sandwiches because egg is so filling and good for you…I am definitely going to try this!
I bet the sweet/savory combo is yummy! I’ve never made curd for a cake before but hope to soon – it sounds so delicious and versatile.
I’ve heard of this combo before and I have to say – it grosses me out and intrigues me at the same time. Maybe I’ll get the guts to try it some day. You do make it sound delicious 🙂
Oh wow, the curd looks so beautiful! The consistency looks perfect!
Funny this should come up b/c I just had a ham & egg sandwich last night and I almost always have to add strawberry jam to that! Adding raspberry curd is sure to be just as good.
🙂 Kimberly @ Poor Girl Eats Well
PS – that curd is simply gorgeous!
ooo i think i know which cake you’ll be posting soon…if it’s the one i’m thinking of, i have to say, this curd was the best filling i could imagine for that cake. this curd was just awesome (and i’m not a raspberry fan) and yours looks gorgeous!!
Wow that is the most beautiful thing I’ve ever seen!
This certainly sounds like an interesting combination. I suppose it’s similar to a monte cristo, no? I’d love to give it a try!
I saw this recipe yesterday and immediately printed it. I made Vanilla raspberry cupcakes for a friend’s birthday and wanted to make them a little extra special. This curd is amazing. Its a little thinner than lemon curd but that was perfect for what I wanted. I didn’t want that thicker consistency. I will link to your blog when I post the cupcakes with pics and recipes to mine!
Shanna
http://acupfullofcake.blogspot.com/
I believe you when you say it tastes great with eggs. I’m not a ketchup fan, but I do like it on scrambled eggs – completely changes the flavor of both!
I’m surprised your curd didn’t thicken after being chilled.
Btw, tell you hubby that it’s true cheese and jelly seem like a strange combo, but well prepared cheese platters always include fruit selections (pears, grapes, etc) – they compliment one another beautifully.
🙂
ButterYum
(1) Raspberry curd rocks, but I’ve never had a recipe for it, so thank you!
(2) Berries are gerat on savory dishes! Every had a berry sauce on grilled rare venison meat? YUM!!!!
(3) When I make over easy eggs, I always use toast covered in butter and raspberry preserves to sop up the yolk. So good!!!
So you are in good company my dear!
I’m glad to hear I’m not the only “weirdo” that likes the jam/egg/cheese combo.
I’m also surprised it didn’t thicken up more. Even this morning, it was still the same consistency and it’s been in the fridge since I made it.
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Your raspberry curd recipe is amazing!! I made it and used it for some cupcakes. I credited and linked to your blog in my blog! Thanks for an awesome recipe
Shanna
http://acupfullofcake.blogspot.com/2010/04/vanilla-bean-cupcakes-with-raspberry.html
This certainly looks addictive, and the colour is just DIVINE! Will have to try it ….. Am curioius to see what it tastes like with egg..
I don’t know if I’m brave enough to try this one on an egg sandwich, but I did pin it 🙂
beantownbaker — March 18th, 2013 @ 8:18 am
Thanks for the pin! I hope you try it some time.
Jen, are the amounts above written the way that you made it (doubled)? Can’t wait to try it!
beantownbaker — April 1st, 2013 @ 8:36 am
I’ve never doubled this recipe before, but I don’t see why you couldn’t. Let me know how it works out for you.
I have been searching for a recipe just like this for a cake filling! Thank you so much 🙂
beantownbaker — May 12th, 2014 @ 4:55 pm
Glad to help! I hope you enjoy it 🙂
Is it possible to make this without the added sugar? I’m trying to find recipes that are good for a cancer diet. Thanks