Blueberry Coffee Cake with Orange Cream Icing by Dachshundlady

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Blueberry Coffee Cake with Orange Cream Icing
Submitted by dachshundlady on July 01, 2010 at 8:30 am

This is my absolute favorite blueberry recipe. It is from the Blueberry Hill Inn in Goshen, Vermont. I found it in a 2005 issue of Yankee magazine. It is a delicious way to use up leftover mashed potatoes.

2 cups sifted unbleached AP flour
2 tsp baking powder
1 cup unsalted butter, softened
2 tsp. orange extract (I prefer 1/8 tsp. orange oil)
1 tsp. grated orange peel (not necessary if use above oil)
2 cups sugar
4 egg yolks
1 cup mashed potatoes, room temp.
4 egg whites
3/4 tsp. salt
2 cups blueberries
2 Tbsp. flour
1 cup confect. sugar
1 Tbsp. unsalted butter, softened
1 tsp. grated orange peel (I prefer 1/16 teas orange oil)
1 tsp. light corn syrup
2 Tbsp. sour cream

Preheat oven to 350. Grease and flour a 9 X 13 pan.

Combine flour & baking powder and put aside. Cream butter, extract and peel. Add sugar gradually, beating vigorously. Add egg yolks one at a time, beating well after each addition. Mix in mashed potatoes.

Add dry ingredients in thirds, beating only until blended after each addition. In a separate bowl, beat egg whites and salt until whites are stiff but not dry and form peaks. Gently fold into batter. Dredge blueberries in flour and fold carefully into batter.

Turn into prepared pan and bake 35-50 minutes, depending on your oven. Cool in baking dish on wire rack.

Combine icing ingredients; beat until smooth. Spread evenly over cooled cake. Prepare to be "wowed"!

comments
Submitted by anndyer on Sun, 2012-07-08 20:48.
I would like to try this...do you use homemade mashed potatoes or instant. If they are homemade how creamy or dry are they? I wonder if it he difference would affect the outcome

Submitted by dachshundlady on Sat, 2012-07-14 06:55.
I use regular but I think instant would be fine. Regular texture, not soupy or super hard. I freeze my leftover mashed potatoes in 1 cup portions, complete with butter, milk, S & P in them. That's why I don't make garlic potatoes! Sorry I just found this question. It is an awesome coffeecake. The potatoes make it moist but the egg whites lighten the texture a bit.

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