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The Garden House (Devon, England)

The destinations are beginning to blur but looking at the tour guide booklet, I see that we are now in Plymouth. Today, we visited two gardens designed by Keith Wiley.  The first is The Garden House , where Wiley worked as Head Gardener for 25 years (from 1978-2003). The 10-acre estate was purchased in the 1940s by former Eton schoolmaster Lionel Fortescue and his wife Katherine. It was formerly home to the  vicars of Buckland Monachronum. The Fortescue's renovated the gardens and ran a market garden business and raised cattle.  The remains of some of the original buildings in the vicarage still stand in the garden and serve as a romantic backdrop in the Walled Garden - I loved the way they had massed ferns together. Just stunning! Surrounding the walled garden and venturing out away from the house are more naturalistic plantings  - Today, the head gardener is Nick Haworth, who was previously head gardener at Greenway , which we visited earlier.  Keith Wiley lef...
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Blueberry Coffee Cake



I made this for a breakfast reception at work. The recipe came from the Internet but I made a few changes.

Ingredients:
Streusel topping:
1 cup brown sugar
2/3 cup all-purpose flour
1 teaspoon cinnamon
1/2 stick butter

Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
3/4 cup buttermilk
1 1/2 cup fresh blueberries

For the glaze:
1/2 cup confectioners sugar
2 TSP. lemon juice (approx.)

Directions:
1. Pre=heat oven to 350 degrees F. Coat a springform or Bundt pan well with cooking spray. (I used a springform pan)
2. Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.
3. For the cake: Beat 1/2 cup butter in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the buttermilk to the creamed mixture, beating well after each addition.
4. Spread half the batter in the prepared pan. Cover with berries and half of the streusel topping. Add add remaining batter by tablespoons. Cover with the remaining streusel topping.
5. Bake at 350 degrees F (175 degrees C) for 45 to 55 minutes, until golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled.

Make the glaze: To make the glaze, add lemon juice a little at at time to confectioners sugar until it reaches desired consistency.

Text and photos by Phillip Oliver, Dirt Therapy
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Comments

  1. Jeff VandiverJuly 2, 2010 at 7:52 PM

    Dang....that looks awesome!

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  2. Tatyana@MySecretGardenJuly 2, 2010 at 9:06 PM

    Phillip, it's a crime to post this picture! I think I have all the ingredients needed and can try to make it this weekend. Looks SO delicious!
    As for your question in the comment on my blog, that tree with blue blooms is a Ceanothus (California lilac).Thanks for visiting!

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  3. KynaJuly 3, 2010 at 6:52 AM

    That looks DELICIOUS. Could you fed-ex me some? :P

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  4. Helen/patientgardenerJuly 3, 2010 at 8:37 AM

    That looks yummy - I just need to translate the measurements into UK ones and work out what 'all-purpose flour' is equivalent to here and I will give it a go

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  5. AnonymousJuly 3, 2010 at 9:02 PM

    Oh my does that look delicious! And I have a glut of blueberries. How opportune.

    ReplyDelete
  6. Phillip OliverJuly 4, 2010 at 7:19 AM

    Kyna, I wish I could!

    Patient, AP flour here includes the baking powder, baking soda, etc.

    ReplyDelete
  7. F CameronJuly 4, 2010 at 6:10 PM

    That looks wonderful! Lucky folks who got to enjoy it!

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  8. GingerJuly 4, 2010 at 7:34 PM

    So funny - my husband just asked me this morning if we could make our own coffee cake (as we were eating Sara Lee)! This one looks amazing and also has the added benefit of antioxidants from the berries. Thanks!

    ReplyDelete
  9. Roses and LilacsJuly 6, 2010 at 11:31 AM

    Oh, Phillip, all I had for breakfast was a banana, plus we are shorthanded here at work today so I skipped lunch. That photo is torturing me:) I'll bet it was a big hit at work.
    Marnie

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  10. chuck b.July 11, 2010 at 5:42 PM

    Oh, heck yeah!

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  11. How It GrowsJuly 11, 2010 at 7:49 PM

    yum.

    ReplyDelete
  12. CrystalJuly 16, 2010 at 7:52 AM

    Please note, I tried this recipe and it was yummy, however there is an error to the portion of butter for the "Struesel topping"!

    1/2 cup butter (1 full stick) will result in a dough-like glob, not a crumbly mixture. I had to re-do this part using only half a stick of butter to get the crumbly texture.

    ReplyDelete
  13. Phillip OliverJuly 16, 2010 at 7:56 AM

    Crystal, thanks for alerting me. I will correct that!

    ReplyDelete
  14. AnonymousJuly 27, 2010 at 5:20 PM

    Phillip, I tried this recipe, since I have an abundance of blueberries. It was delicious! I did notice the descrepency in butter amounts from the list of ingredients for the topping to the directions--the directions say 1/2 cup , where it sould have been 1/2 stick. Also, the picture appears to have the topping on the top---but that would require that half the topping be put in the bundt pan first, instead of adding it as the final step. (so that when you invert the cake, the topping would actually be on top) Is this how you did it? Did you pour your glaze over struesel topping or over bare cake?

    ReplyDelete
  15. Phillip OliverJuly 27, 2010 at 8:26 PM

    Hi Gail, yes that is how I did it! I added the glaze to the finished cake (I think!).

    ReplyDelete

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