GMA Best Breakfast Winner Makes Blueberry Coffee Cake

A few years back it was the buzz around town.  One of our local restaurants, the White Gull Inn, was a finalist in the Good Morning America (GMA) Best Breakfast contest.  Their breakfasts are amazing and the Inn is totally cute, so I can’t say any of the regular patrons were surprised when they took first place.  Plus it’s tough to beat Cherry Stuffed French toast!  Today, I am baking another favorite off the menu–Blueberry Coffee Cake.

Blueberry Coffee Cake

Blueberry Coffee Cake

The White Gull Inn makes their coffee cake with different fruits on different days of the week–no boredom here!  Although the area is famous for their cherries, Sunday is blueberry coffee cake day–my favorite!  Warm and fruity, with a brown sugar cinnamon sweetness, it has pushed the award winning stuffed French Toast and savory hash to my back burner.

White Gull Inn

White Gull Inn

Blueberries, Nuts & Streusel

Blueberries, Nuts & Streusel

Blueberry Coffeecake Served

Blueberry Coffeecake Served

If blueberries (or cherries) aren’t a favorite, it’s a pretty easy substitution to swap in your favorite fruit.  Unlike the Inn, I use half whole wheat flour which got some interesting responses.  My oldest said, it was amazing, but just a tad less perfect since it was a little soggier.  My brother said it was even better because it was moister!   Go figure!

My version of the White Gull Inn Blueberry Coffee Cake

My version of the White Gull Inn Blueberry Coffee Cake

White Gull Inn Blueberry Coffee Cake
Serves 12
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
648 calories
91 g
123 g
29 g
9 g
15 g
203 g
277 g
56 g
1 g
11 g
Nutrition Facts
Serving Size
203g
Servings
12
Amount Per Serving
Calories 648
Calories from Fat 254
% Daily Value *
Total Fat 29g
45%
Saturated Fat 15g
76%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Cholesterol 123mg
41%
Sodium 277mg
12%
Total Carbohydrates 91g
30%
Dietary Fiber 3g
11%
Sugars 56g
Protein 9g
Vitamin A
16%
Vitamin C
5%
Calcium
16%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Topping
  1. 1 1/2 cups brown sugar
  2. 2 Tablespoons cinnamon
  3. 3/4 cup chopped walnuts
Coffeecake
  1. 2 cups sour cream
  2. 2 teaspoons baking soda
  3. 2 cups all purpose flour
  4. 2 cups whole wheat flour
  5. 1 Tablespoon baking powder
  6. 1 cup butter, softened
  7. 1 1/2 cups sugar
  8. 4 eggs
  9. 2 teaspoons vanilla
  10. 2 cups fresh or frozen blueberries (do not thaw if frozen)
Instructions
  1. Preheat oven to 350 degrees F. Make topping by mixing brown sugar, cinnamon and walnuts together and set aside.
  2. Mix together sour cream and baking soda. In separate bowl, mix flour and baking powder. In medium mixing bowl cream butter and sugar together. Add eggs one at a time and vanilla. Cream until fluffy. Add sour cream and flour mixtures alternately and mix thoroughly.
  3. Spread a scant (see note) one half of the cake mixture in greased 9" x 13" pan. Sprinkle blueberries over this, then top with 1/3 of the topping. Carefully spread the remaining batter on top, then sprinkle with the rest of the topping.
  4. Bake for 1 hour to 1 hour 15 minutes. Check periodically and cover with foil if browning too quickly. Serve warm or cool.
Notes
  1. The top layer of cake batter is a little challenging to spread over the nuts, topping & berries. Be sure you use only half (or a bit less) of the batter for the bottom layer.
  2. Also I cut my pieces a bit smaller than they do 😉
Adapted from White Gull Inn
beta
calories
648
fat
29g
protein
9g
carbs
91g
more
Adapted from White Gull Inn
Art of Natural Living http://artofnaturalliving.com/
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13 thoughts on “GMA Best Breakfast Winner Makes Blueberry Coffee Cake

  1. Louise

    Hi Inger!
    Where oh where have I heard of this place before. Probably from you but for some reason, a cookbook comes to mind. I must check.

    Congratulations to the Inn for winning the contest! How lucky are we to have you recreate their Blueberry Coffee Cake, pretty darn lucky I’d say! It looks delicious! Thank you so much for sharing, Inger. I’d love a piece the size the Inn serves, please:)

  2. Beth

    Oh, and I forgot to mention – my condolences on your girls’ working arrangements! Sounds like they’ll be keeping you busy this summer!

  3. Pingback: Strawberry Stuffed French Toast & Veggie Wednesdays - Art of Natural Living

  4. A A

    Just made this. It’s nice, but it makes a lot. Serves at least 10, more likely 14 or more. If I were to make it again, this is what I’d change:
    * Halve the recipe, put it in a smaller pan with deeper sides — it overflowed the top edge of my pan.
    * Add something else to the sugar-spice topping mix. Cinnamon-sugar is fine, but it is a one-note song. A bit of Nutmeg or Anise perhaps.
    * Increase the berries by at least twice and make them two layers instead of one; this will necessitate increasing slightly the accompanying sugar-spice mix to accompany both berry layers.
    * Add almond extract or lemon rind to the cake: it’s kind of bland, and there’s a lot of it. The interesting parts of this cake are the tart berries and crunchy topping, and both are loud flavors. The cake needs a bit of refinement to counterbalance that loudness.

    1. Inger

      Thanks for the comments AA. Yes, per my recipe, this makes 12 pieces–and they are good-sized, since the restaurant serves this as a breakfast entree, rather than a side. I halve it when I make it too–well, I pretty much halve everything!

      I may sound picky but I don’t care for Nutmeg, Anise or Almond flavors (whenever I see almond extract I substitute vanilla), but I could see adding lemon to this! Of course, more berries is always better!

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