Blueberry Streusel Goat Milk Coffee Cake

Blueberry Streusel Goat Milk Coffee Cake

Blueberry Streusel Goat Milk Coffee Cake

Saturday mornings just got a whole lot better. Wake up to a cup of piping hot coffee and pair it with this delicious blueberry streusel coffee cake. 

Ingredients

Streusel Topping

  • 1 cup granulated sugar
  • ¼ cup brown sugar
  • ⅓ cup + 3 Tablespoons flour
  • ½ teaspoon cinnamon
  • 6 Tablespoons butter, softened

Blueberry Coffee Cake

  • 2 cups flour
  • ¾ cup sugar
  • 4 Tablespoons butter, softened
  • ¾ cup Summerhill Goat Milk
  • 1 large egg
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 2 cups fresh blueberries

Glaze

  • ½ cup powdered sugar
  • 1-2 teaspoons Summerhill Goat Milk
  • ¼ teaspoon vanilla extract

How to Make It

Step 1

Heat oven to 375 degrees. Prepare a 9- inch springform pan by spraying with cooking spray. Set aside.

Make the Streusel

Combine all the streusel ingredients into a small bowl. Use your clean fingers, a fork, or a pastry blender to combine everything together until you have a thick crumb mixture. Set aside.

Make the Blueberry Coffee Cake

  1. In a large mixing bowl, combine the flour, granulated sugar, softened butter, goat milk, egg, baking powder, and salt. Stir together until everything is combined.
  2. Add the fresh blueberries and very gently stir into the coffee cake batter. Just gently stir in the blueberries until incorporated. Stirring too hard or too much will make the blueberries bleed color into the batter.
  3. Spread the coffee cake batter into the prepared springform pan. Sprinkle the streusel topping evenly over the top.
  4. Cook for 55-65 minutes. If the edges and top are getting too browned, loosely lay a piece of tin foil over the top to prevent over browning.
  5. The cake will be puffed up and a toothpick inserted in the middle should come out with dry crumbs NOT wet batter.
  6. Allow the cake to cool for 20 minutes. Loosen the edges of the cake from the pan with a butter knife and then remove the sides of the springform pan.


Make the Glaze

  1. Combine all glaze ingredients in a small bowl and mix together. Add more or less milk until desired consistency is reached. Drizzle the glaze over coffee cake.
  2. You can serve this coffee cake warm OR let it cool to room temperature and serve. Store leftovers in a covered container at room temperature.

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Goat Milk Cinnamon Muffins

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Ingredients

For the Muffins
  • 1 cup sugar
  • 2 ½ cups flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup Summerhill Goat Milk less 1 tablespoon
  • 1 tablespoon vinegar
  • ½ cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
For the Streusel
  • ½ cup brown sugar
  • ¼ cup flour
  • ¼ tablespoon cinnamon
  • 3 tablespoons butter

How to Make It

For the muffins

Step 1

Preheat the oven to 425 degrees.

Step 2
Combine milk and vinegar and let sit for a couple minutes to thicken.

Step 3
In a large bowl, whisk together sugar, flour, baking powder, salt, and cinnamon. Set aside.

Step 4

Create a well in the dry ingredients and pour in the thickened milk mixture, oil, eggs, and vanilla extract.
Mix until just combined, do not overmix.

Step 5

Divide batter evenly among about 15 muffin cups, they will be about ¾ of the way full.

For the streusel

Step 1

Combine brown sugar, flour, and cinnamon.

Step 2

Add the butter and mix until combined, it will be sticky and lumpy.

Step 3
Drop small portions of the streusel over the top of the batter in the muffin tins, gently pressing a few pieces down into the batter.

Step 4
Bake at 425 degrees for 16- 18 minutes or until a toothpick comes out clean.

This recipe is from Longbourn Farms.

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Goat Milk Biscuits

Goat Milk Biscuits

Summerhill Goat Milk Biscuits

Summerhill’s made-from-scratch Goat Milk Biscuits are sure to be a crowd favorite. Try these simple to make biscuits straight out of the oven. Make sure you serve them with butter and some local honey.  

Ingredients

Makes 12 Biscuits

  • 2 ½ cups all purpose flour

  • 1 T baking powder

  • 2 t granulated sugar

  • ½ t salt

  • ½ cup unsalted butter (make sure its cold)

  • 1 cup Summerhill Goat Milk

How to Make It

Step 1

Preheat oven to 425 degrees with a rack on the upper third of the oven. Line a baking sheet with parchment paper

Step 2

In a large bowl combine flour, baking powder, sugar, and salt. Whisk together until well combined.

Step 3

Cut the butter into small cubes. Add the butter to the bowl and mix it into the dry ingredients. (I use my fingers to crumble the butter into the dry ingredients)

Step 4

Pour the milk into the bowl and stir until the dough comes together. It’s okay if not all the flour is incorporated.

Step 5

Once it is well combined, turn the dough onto a lightly floured work surface. Knead the dough no more than 10 times.

Step 6

Press into a ¾ in thick rectangle. Using your biscuit cutter (about 2- 2 ½  in wide) press into the dough to cut out your biscuits. Gather the scraps and repeat process until the dough is gone.

Step 7

Place them on a prepared baking sheet. Bake for 13- 16 minutes until the tops are lightly golden brown.

 

Serve warm, and top with butter and honey. Enjoy!!

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Strawberry Goat Milk Ice Cream

Strawberry Goat Milk Ice Cream

Strawberry Goat Milk Ice Cream is the perfect for those hot summer nights. Our Summerhill goat milk enhances the strawberry in this dessert and gives it a less fatty taste. An easy to digest summertime treat. This is sure to be a hit! 

Ingredients

  • 1 cup strawberry puree (fresh or frozen)

  • 1 cup sugar

  • 2 large eggs

  • 3 cups Summerhill Goat Milk – best to use a fresh, unopened bottle

How to Make It

Step 1

In a mixing bowl, whisk the eggs for 1-2 minutes until light and fluffy.


Step 2

Whisk in sugar, ¼ cup at a time, until thoroughly mixed and fluffy.

Step 3

Slowly pour in Summerhill Goat Milk –(you want all those delicious lumps and clumps of cream to be included – it will make the ice cream richer and creamier). Continue whisking and slowly add the strawberry puree.

Freezing:

Pour the mixture into your ice cream maker and follow the manufacturer’s directions for freezing. If ice cream is too soft, place it in the freezer until it reaches the desired consistency.


Makes 1 quart.

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