Spring officially starts on March 1st according to the Farmer’s Almanac. If you listen to that little rodent from Pennsylvania, it’s still several weeks away — but if you happen to live in South Florida (cough) you know we’re deep into glorious spring weather right now. With lows in the 60s and highs near 80°, constant sunshine and warm breezes — right now is the time to be in South Florida.
Sorry, I don’t mean to brag, but it’s true. As a result of this Chamber of Commerce weather, our farmer’s markets are bursting with colorful veg… Last weekend, one produce stand in particular, was showcasing fresh berries. They had baskets of strawberries, mounds of blackberries, luscious red raspberries and pallets of big Florida-sized blueberries. The fruit was swollen with juice, ripe and fragrant — so despite the $4/pint price tag on each of the berries, we tucked several pints into our sack and brought them home.
They got added to our morning yogurt and were munched by the handful, but our eyes were bigger than our stomachs and later, Scott and I lamented that we’d bought too much for just the two of us and we still had plenty left at the end of the week. Thing is, at that point, they were starting to turn — not quite as plump, some going soft, others wrinkling up. Still good, but they needed to be used in something or they’d be wasted.
Something that wouldn’t show their bruises, but highlight their sweetness instead. Soooooo…….. Individual Berry Streusel Coffeecakes. Oh-Ma-Gawd!
I am my mother’s daughter, so my theory was that individual coffeecakes would give a semblance of portion control — as in 1 cake = 1 portion. Not so much. These coffeecakes are so moist and luscious that self-monitoring goes right out the window. It’s true. I watched Scott eat two in one sitting and my Dad had three.
I know they look like muffins – but trust me, you’re gonna want a plate and a fork to eat them. There’s just enough batter to barely hold the fruit together. While they’re baking, those berries leak their juices throughout the cake, resulting in tart pockets of jammy heaven nestled in a sweet crumb. I’ll say it again — Oh-Ma-Gawd!!!
This easy coffeecake recipe is loaded with ripe strawberries and blueberries, topped with an almond streusel! A delicious way to entertain for brunch!
- 1 cup flour
- ½ cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cardamom
- 3/4 teaspoon salt
- 1 egg
- ½ cup milk
- 1 teaspoon vanilla
- 2 tablespoons butter melted
- 1 cup blueberries fresh
- 1 cup strawberries fresh, sliced
- ½ cup flour
- ½ cup sugar
- 5 tablespoons butter cold
- 1/2 cup almonds sliced
Preheat the oven to 350°. Line a muffin pan with paper liners and spray each with vegetable spray. Set aside.
In a small bowl, combine the flour, sugar, baking powder, cardamom and salt and whisk to combine.
In a medium bowl whisk together the egg, milk, vanilla and melted butter. Stir in the flour mixture just until moistened. Stir in the blueberries and set aside.
Add the flour, sugar and cold butter to the bowl of a food processor and pulse several times until a fine meal has formed that will clump together when you press it between your fingertips. Transfer the streusel to a small bowl and add the sliced almonds. Toss with your fingers to combine.
Spoon the batter into the prepared muffin cups. Top the muffins with sliced strawberries and mound the streusel on top of the berries.
Bake for 18-22, until a cake tester comes out clean and top is golden. Cool for 10 minutes in the muffin tin, then transfer to a serving platter.
Coffee cakes are loaded with fruit, so while you may want to eat them like a muffin, have a fork at the ready.