Spellbound

Gus & Grey has been a featured artisan in our marketplace since Julie’s Beet launched in 2015.  We’ve just acquired a new jam from their collection, appropriately titled Spellbound.  Made with fresh blueberries and just the right amount of lavender you will think you’re under a magic spell from the time you open the jar.

I used this amazing jam to make this Sour Cream Coffee Cake taste even better. I hope you’ll enjoy this recipe as much as I do. It is great with a cup of coffee or tea in the morning but fancy enough to double as a birthday cake.

Happy Friday,

Julie

Ingredients:

2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

2 cups granulated sugar

2 sticks (1 cup) unsalted butter, softened

2 eggs, beaten lightly

1 cup sour cream

1 tablespoon vanilla extract

1 jar Gus & Grey Spellbound -Blueberry Lavender Jam, stirred well

Method:

-Pre-heat oven to 350 degrees F.

-Butter a 10-inch bundt pan and lightly dust the inside with flour.

-Sift together and set aside the flour, baking powder and salt.

-In a mixer, or by hand, cream sugar and butter until light and fluffy.

Add eggs, blending well, and then add sour cream and vanilla. Mix until combined.

-Gradually fold in flour, 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. Spread 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 confectioner’s sugar, drizzle with remaining jam and enjoy!

 

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