I was asked to bake a coffee cake for Father’s Day. I was a guest but that does not stop me from cooking especially when asked. So before I get into the recipe, I wondered what the origin of Father’s Day is. What I found was the following:
“Father’s Day was founded in Spokane, Washington, at the YMCA in 1910 by Sonora Smart Dodd, who was born in Arkansas. Its first celebration was in the Spokane YMCA on June 19, 1910. Her father, the Civil War veteran William Jackson Smart, was a single parent who raised his six children there”.
Has anyone ever heard this story or do you think it is an old wives’ tale? Sounds good to me. I also read that it was created since there was already a Mother’s Day. There we Fathers go again, getting snubbed. All kidding aside, it is a nice day to reflect on the wonderful thing our parents did for us and makes me appreciate my role as a father.
Now about his Blueberry Lemon Crumb Cake. I love blueberries and don’t find or think of enough recipes to use them in. A coffee cake seemed like a natural. I really liked the sweetness of the blueberries (and sugar) with the tartness of the lemons. This recipe is also pretty easy to make if you are looking for something that you can throw together quickly.
- 1/4 cup granulated sugar
- 1/3 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 pound (1 stick) unsalted butter, melted
- 1 1/3 cups all-purpose flour
- 6 tablespoons unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon grated lemon zest
- 2/3 cup sour cream
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup fresh blueberries
Preheat the oven to 350 degrees F. Using vegetable spray, generously spray a 9-inch round baking pan. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high-speed for 4 to 5 minutes. Reduce the speed to low and add the eggs 1 at a time. Next add the vanilla, lemon zest, and sour cream.
In a separate bowl, mix together the flour, baking powder, baking soda and salt.
With the mixer on low-speed, add the flour mixture to the batter in 2 or 3 portions. Mix until just combined.
Take the bowl off the mixer and fold in the blueberries gently stirring with a spatula.
Spoon the batter into the prepared pan and spread it out with the spatula.
Meanwhile, combine the granulated sugar, brown sugar and cinnamon in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
With your fingers, crumble the topping evenly over the batter.
Bake for 40 to 50 minutes, until a toothpick inserted into the cake comes out clean.
Serve and enjoy!