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Blueberry Sour Cream Coffee Cake
(Show in the above photo) Once one of our favorite baking mixes, we've broken down this delicious recipe for you to make and enjoy all on your own!
- 2 cups granulated sugar
- 2 cups all purpose flour
- 1 Tbsp vanilla extract
- 1 Tbsp baking powder
- 1/4 Tsp salt
- 2 sticks (1 cup) unsalted butter
- 2 eggs, beaten lightly
- 1 cup sour cream
- 1 - 13 oz. jar Stonewall Kitchen Wild Maine Blueberry Jam, stirred well
- Pre-heat oven to 350 degrees.
- Butter a 10” bundt pan and lightly dust the inside with flour.
- In a mixer, or by hand, cream sugar and butter until light and fluffy.
- Add eggs, blending well, and then add sour cream. Mix until combined.
- Gradually fold in flour, vanilla, baking powder, and salt into creamed mixture until just blended.
- Reserve 1/2 cup of batter and mix with 3/4 of the jar of blueberry jam.
- Pour 3/4 remaining batter into the prepared pan, smoothing to the edges and creating a slight "trough" with a spatula.
- Gently spoon the blueberry mix into the batter "trough", being careful not to touch the side of the pan.
- Pour the remaining batter over the jam and smooth the top.
- Set pan on middle rack in the oven and bake for about 60 minutes, or until the sides of the cake pull away from the pan and a cake tester (or toothpick) inserted in the center comes out clean.
- Cool on a wire rack for at least 30 minutes. Turn onto a plate, sprinkle with confectioners sugar, drizzle with remaining jam and enjoy!
A New England tradition with a creative twist. Serve warmed a'la mode. Even your mother will want this recipe.
- 3 tablespoons cornstarch
- 2 tablespoons creme de cassis
- 1/4 cup fresh lemon juice
- 2 + 1/2 cups blueberries
- 1(13 oz)jar Stonewall Kitchen Wild Maine Blueberry Jam
- 1 + 1/2 cups peeled and diced peaches
- Pastry for a 9 inch double crust pie
- 1 egg white
- Preheat oven to 425°degrees F.
- Stir cornstarch into creme de cassis and lemon juice until smooth. Set aside.
- Combine 1 cup of the blueberries with Wild Maine Blueberry Jam in saucepan and bring to a boil over medium–high heat. Cook until preserves are melted and berries start to pop. Stir in the remaining 1+1/2 cups of berries and peaches. Pour in lemon juice mixture and continue cooking for 2 minutes longer. Fruit mixture will be quite thick. Set aside to cool, about 8 minutes.
- Line a 9–inch pie plate with pastry, leaving overhanging edge untrimmed. Brush with egg white. Pour cooled fruit mixture into pie shell. Roll out remaining dough into a circle and cut into 1/2 inch strips. Arrange them over pie in a lattice pattern and trim. Bring edge of bottom crust over rim and crimp edges.
- Bake pie on a cookie sheet in the middle of oven until crust is light brown, about 8 minutes. Adjust heat to 350 degrees F and continue baking until crust is golden brown and juices begin to bubble, 25 to 30 minutes. If crust becomes too brown before end of cooking time, cover with foil. Remove pie from oven and let cool for at least 30 minutes before serving. Serve with vanilla or peach ice cream, if desired.