Megan’s Virtual Bridal Shower (and Blueberry Coffee Cake Bundt)

Today is a special day! Not because of this bundt cake, (more on that later), but because I’m hosting a Virtual Bridal Shower for one of my favorite bloggers! Megan from Delicious Dishingsย is getting married in just a couple weeks. If you don’t read Megan’s blog, I highly recommend that you start. She loves to bake and is always checking out new restaurants in New England.

I have had the pleasure of getting to know Megan through variousย trips, blogger events, baking dates, and just hanging out over the past few years. Megan is one of the sweetest people I know and it’s always fun to hang out with her. I wish Megan and Jeff (and Gunner!) many years of happiness as they celebrate their upcoming nuptials.

So without further ado, check out this spread. Since Megan is a baker, the theme was baked goods. Be sure to click through to read more about each of these delicious dishes.

Bianca from Confessions of a Chocoholic is celebrating with Pumpkin Banana Bread

Emily from A Cambridge Story is celebrating with Pumpkin Palmier Bites

Meghan from Travel, Eat, Love is celebrating with Apple Cider Cake

Olga from Mango & Tomato is celebrating with Honey Nut Date Cake

Lin from Beantown Eats is celebrating with Boston Creme Pie

Shannon from Tri 2 Cook is celebrating with Peach Shortcake

Bridget from Yogurt and Berries is celebrating with Celebration Pumpkin Bread

And last, but not least, I am celebrating with this Blueberry Coffee Cake Bundt

This coffee cake was so good that I made it twice in a week. I never repeat recipes, but Hubby gave me puppy-dog eyes to make it a second time. So I gave in. I used frozen blueberries that I had from our blueberry picking earlier in the summer.

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Blueberry Coffee Cake Bundt

Yield: 1 bundt, serves 16

Ingredients:

For the Cake
2 3/4 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
3/4 cup unsalted butter, softened
1 cup sugar
3 eggs
16 ounces Greek yogurt
Zest of 1 lemon
2 tsp vanilla

For the Streusel
3/4 cup light brown sugar
1 cup walnuts, coarsely chopped
1 tsp cinnamon
2 cups fresh or frozen blueberries

Directions:

Preheat oven to 375F.

Grease and flour a 10" tube or bundt pan.

For the Cake
Combine flour, baking powder, baking soda and salt in a bowl. Set aside.

In a separate bowl with an electric mixer cream the butter and sugar until fluffy.

Add eggs one at a time, beating well after each addition.

Add flour mixture alternately with yogurt, lemon zest, and vanilla. Mix until blended well.

For the Streusel
Combine streusel ingredients except for the blueberries and reserve 1/2 cup.

Toss the rest of the streusel with the blueberries.

Assemble the Cake
Spread 1/3 of the batter in the pan, top with 1/2 of the berry mixture, another third of the batter, the rest of the berry mixture and finally the remaining batter.

Sprinkle on reserved streusel topping.

Bake for 55-65 minutes or until a cake tester comes out clean.

Cool 10 minutes on a wire rack.

Very carefully turn the pan over onto a serving plate or cake stand and remove from pan.

Recipe adapted from Dawn's Recipes

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27 Responses to “Homemade Fig Newtons”

  1. #
    1
    nutmegnanny — September 8, 2010 at 4:48 pm

    I always loved fig newtons too ๐Ÿ™‚ I have never thought of making my own. Now I know where to find a great recipe ๐Ÿ˜‰

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    2
    Michael — September 8, 2010 at 4:51 pm

    I am going to have to make these. As well as making them with some blackberries.

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    3
    Eliana — September 8, 2010 at 5:52 pm

    These look amazing and waaaay better than the store bought brand.

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    4
    mybizzykitchen.com — September 8, 2010 at 6:15 pm

    My husband loves fig newtons – just added this to my ever growing list of things to make!

  5. #
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    Maegan — September 8, 2010 at 9:46 pm

    I liked Newtons until they messed with the recipe…Maybe this version will be yummier.

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    newlywed — September 8, 2010 at 10:33 pm

    I love the idea of making these at home! I still buy Newtons from time to time…they’re so nice and wholesome.

  7. #
    7
    Melissa — September 8, 2010 at 11:58 pm

    You are so creative! My family loves Fig Newtons….can’t wait to make these!

  8. #
    8
    Evan B — September 9, 2010 at 2:42 am

    My boyfriend and I were just talking about fig newtons this evening! I was saying how much I loved them but hadnt had them recently.. and heres a way to make them myself!

  9. #
    9
    Elina — September 9, 2010 at 1:32 pm

    I moved to the US when I was 15 so I didn’t grow up eating fig newtons but I liked them at my very first bite. I’m sure the homemade version is so much more gourmet ๐Ÿ˜‰ Your pics make it look like raspberry filling which I bet would be amazing!!

  10. #
    10
    Katy — September 9, 2010 at 3:59 pm

    These bring me back to my childhood! Only, these look infinitely more delicious and decadent. The Blue-Eyed Bakers must make these soon!

  11. #
    11
    Carolyn — September 10, 2010 at 9:18 pm

    They look fantastic, and I’ve never actually been that much of a Fig Newton fan. Love the polka dot background for the pics too.

  12. #
    12
    Linda — September 11, 2010 at 11:36 am

    I love fig newtons. Hopefully, I can find my figs around here so I can try these.

    http://www.lindaslunacy.blogspot.com

  13. #
    13
    jonathan — September 14, 2010 at 8:31 pm

    Congratulations on making one of the top food blogs!

    Jonathan
    Gluten Free

  14. #
    14
    Peggy — September 17, 2010 at 9:57 am

    I was always a fig newton-lover as a kid too! Glad I wasn’t the only one and these homemade ones look fantastic!

  15. #
    15
    I Like To Cook 222 — October 13, 2010 at 5:33 pm

    I did make these and loved them! I did just what you suggested and used a little less of dough for that amount of filling and just made some grape jam filled ones with the rest of the dough. They came out perfect! Thanks for sharing!
    http://ouritaliankitchen.blogspot.com/2010/10/fig-newtons.html

  16. #
    16
    Laurel, Mikey & Quinn — November 17, 2010 at 4:33 am

    When you say scoop out the seeds and pulp–I am assuming you mean, use the seeds and pulp and discard the skins? Recipe looks good. I’m planning to make these tomorrow!

  17. #
    17
    Laurel, Mikey & Quinn — November 17, 2010 at 4:33 am

    When you say scoop out the seeds and pulp–I am assuming you mean, use the seeds and pulp and discard the skins? Recipe looks good. I’m planning to make these tomorrow!

  18. #
    18
    Laurel, Mikey & Quinn — November 17, 2010 at 4:33 am

    When you say scoop out the seeds and pulp–I am assuming you mean, use the seeds and pulp and discard the skins? Recipe looks good. I’m planning to make these tomorrow!

  19. #
    19
    Laurel, Mikey & Quinn — November 17, 2010 at 4:33 am

    When you say scoop out the seeds and pulp–I am assuming you mean, use the seeds and pulp and discard the skins? Recipe looks good. I’m planning to make these tomorrow!

  20. #
    20
    Laurel, Mikey & Quinn — November 17, 2010 at 4:33 am

    When you say scoop out the seeds and pulp–I am assuming you mean, use the seeds and pulp and discard the skins? Recipe looks good. I’m planning to make these tomorrow!

  21. #
    21
    Laurel, Mikey & Quinn — November 17, 2010 at 4:33 am

    When you say scoop out the seeds and pulp–I am assuming you mean, use the seeds and pulp and discard the skins? Recipe looks good. I’m planning to make these tomorrow!

  22. #
    22
    Jen — November 17, 2010 at 1:18 pm

    Laurel, Mikey & Quinn – Yes, scoop out the flesh and seeds and discard the skins. Let me know how they turn out!

  23. #
    23
    Erin — January 17, 2011 at 2:02 pm

    Thank you for posting this! Great recipe and I want to try with different fillings. I used strawberry for mine – yummy!

    In response to the dough ratio, I made it the way you posted but ended up with very thin dough once it was rolled out to 12×16 inches. I think you should leave it doubled.

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    24
    Hadar — May 16, 2013 at 3:08 am

    Hi, I want to make raspberry newtons and am finding it very hard to get an easy recipe online… think I could use this dough with raspberry jam?

    • beantownbaker — May 16th, 2013 @ 8:41 am

      You could definitely use raspberry jam for the filling!

  25. #
    25
    Hadar — May 26, 2013 at 1:03 am

    I made them with 3 different fillings: strawberry jam, blueberry pie filling and vanilla cream. All came out very tasty, and also last freezing nicely.
    A few comments:
    1. The dough was not easy to deal with, even after cooling. It was sticky and fell apart easily.
    2. With the first roll I made, I sliced it to cookies and separated them on the baking pan before baking. All of the Jam oozed out. The other ones I sliced but didn’t move the pieces, and it came out well.
    3. I think in order to taste like real newtons they lack some oats/cereal. Any Idea of how to add some to the dough?

    • beantownbaker — June 10th, 2013 @ 1:10 pm

      I would think you could grind up some oats and replace some of the flour with the ground up oats. If you try it, I’d love to hear how they turn out!

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