Blueberry Fold-Over Coffee Cake
Source of Recipe
Gold Medal--Weekend Breakfast and Brunch
Recipe Introduction
This was delicious and impressive looking. It had a very tender/cakey crust with a blueberry filling. It looked very much like a galette (which is a "flat, open-face, free-form tart whose edges are folded over the filling like the ruffled top of a drawstring purse"). This was different than any other coffee cake I've ever made. I think this would work as a coffee cake or dessert. My notes are at the bottom.
List of Ingredients
Cake/Crust:
2 cups flour
1/4 c. sugar
1/3 c. butter -- melted
2/3 c. milk
2 t. baking powder
1/2 t. salt
1/2 t. lemon zest (I doubled)
Filling:
2 c. FRESH blueberries
1/3 c. sugar
1 T. flour
2 t. fresh lemon juice
Topping:
1 T. butter -- melted (I omitted)
1 T. white coarse sugar crystals or granulated
sugar Recipe
Heat oven to 350 deg. Grease cookie sheet (or could use parchment or silpat).
Mix 2 c. flour, 1/4 c. sugar, 1/3 c. butter, the milk, baking powder, salt and lemon zest in medium bowl with fork until dough leaves side of bowl an forms a ball. Don't over-work.
Place dough on lightly floured surface (I used my silpat); gently roll in flour to coat. Knead lightly 10 times. Roll into 12-inch circle (I just did this with my hands). Fold circle into fouths and carefuly place on cookie sheet and unfold (I just moved the silpat over to the cookie sheet and didn't have to fold the dough). Reshape if needed.
Mix blueberries, 1/3 c. sugar, 1 T. flour, and the lemon juice in small bowl. Spoon over dough to within 2 inches of edge, mounding fruit in center.
Fold dough over fruit, making pleats to retain circle shape and leaving about a 3 inch opening in center (mine was probably closer to 5 inches).
Brush 1 T. melted butter over dough (I omitted); sprinkle with sugar crystals.
Bake 35 to 40 minutes or until golden brown. CAREFULLY remove from cookie sheet to serving plate or cooling rack. Let cool atleast 10 minutes. Serve warm.
NOTES : I atleast doubled the lemon zest; used a little more blueberries; used 2 T. flour in the filling because I had to use a handful of thawed and drained frozen blueberries in addition to my fresh ones; I added a little fresh nutmeg to the filling; I skipped the 1 T. melted butter and just sprinkled it with sugar. I had to bake a few minutes extra because mine wasn't getting very brown. It might have been because I didn't brush it with the butter. Best within the first 24 hours and then the cake part started to get a little soggy. Still good but not at it's best.
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