Sunday, July 31, 2011

Headin' Down South...where the peaches are fresh and the tea is sweet

What an amazing long weekend!  It all started with a little spying on the competition.  Then the southern spy names...Tabatha Tea...Grit Griffin...Samantha Seer...were developed over these amazing muddled cucumber, gin, St. Germain, Agavero Orange with a splash of soda and cranberry cocktails that flowed as easily as the rivers of Charleston.  We saw some magic tricks and even made a few friends.  If you are ever in Charleston go say hey to Matt at Muse; he will not disappoint. 

Then there was food, lots and lots of good ole' southern food...ham biscuits, grits, mac n' cheese with pimento cheese, fried pork chops and fried green tomatoes.  Add in a trip to the Firefly distillery and it was the perfect slow paced southern weekend a girl just south of the Mason-Dixon line needs.  I might have even said my personal sound track for the weekend was peppy, cheesy, summer country music; bring it on Zac Brown band with a little "Knee Deep".  Oh the South.

So when I did arrive back home, I thought it was time to bake and what was in order but a blueberry coffee cake to round out the weekend.  The blueberries plump then burst and along with the yogurt make this cake moist and delicious.

Yummy walnuts chopped to about 1/4 inch pieces, then toasted to really bring out their flavor.

Dry ingredients prepped: flour, baking powder, baking soda & salt

The cake fresh out of the oven.

Blueberry Yogurt Cake (or Blueberry Coffee Cake): (adapted from Shutterbean)
1/2 cup unsalted butter, softened
1/2 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plain nonfat greek yogurt
1 1/2 cup blueberries (fresh or frozen)
1/2 cup light brown sugar
1 heaping teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup chopped walnuts, toasted

1.  Preheat the oven to 350 degrees F.  Spray an 8 inch square baking pan with non-stick cooking spray.

2.  In a large mixing bowl, cream together butter and sugar until well combined

3.  Whisk the vanilla and eggs into the butter and sugar until well combined.

4.  In a medium sized mixing bowl, whisk together flour, baking powder, baking soda and salt.

5.  In a small mixing bowl, combine brown sugar, cinnamon, nutmeg and walnuts.

6.  Mix the dry ingredients into the wet ingredients, just until combined.  Mix in the yogurt, just until combined.  Gently fold the blueberries into the batter.

7.  Pour one half of the batter into the prepared baking pan.  Then spread 1/2 of the streusel on top of the batter.  Top with the remaining batter, then cover the top of the cake with the rest of the streusel.

8.  Bake at 350 degrees F for 35-40 minutes or until toothpick inserted in the center comes out clean.  Best served warm.  Enjoy!