Blueberry Coffee Cake

Well, I decided that it’s just too hard to wait until the 27th of every month to blog about my Daring Baker’s Challenges, so I am going to try to post some old stand-by recipes, in addition to anything new that I try out, on a semi-regular basis. I think that becoming a Daring Baker has really stirred up my ”inner baker” because I’ve become very active in the dessert department. Either that, or I’m just trying to fill-in any free time that’s left before I begin teaching again on September 8th…Know matter what the reason, we all love to eat and what better way to organize my recipes (which are currently housed in one of two places: The desktop computer in the living room and in a folder labeled Recipes in my Yahoo! mail account)? So, I’m starting off with a recipe that I just tried out on my family (family members make great and willing guinea pigs!) last night: Blueberry coffee cake.

Blueberries have become my go-to fruit, replacing peaches (don’t worry, bananas, I still love you…). I started on my blueberry kick over the winter (I know, not prime blueberry season). After going on Weight Watchers to lose the rest of the baby weight, I began to use fresh fruit as a yogurt stir-in (very little points, very filling and a super-food). One of my favorite lunches is to fill a bowl full with: A cup of vanilla yogurt, a small mountain of blueberries and a generous dash of cinnamon. Mix. Voila — a healthy, hearty lunch! Now that it is summer, I can get fresh blueberries from local farm stands and markets. So, my lunchtime fair has not really changed too much. However, I had an extra pint of blueberries in the fridge that was almost beyond its shelf life, so I decided to use it in a dessert for an upcoming family gathering. Because it’s been so rainy, dismal and unseasonably cool in Rhode Island these few couple of days, I was in the mood for coffee cake. So, I scoured the internets (my go-to recipe guru) for a blueberry coffee cake recipe and came across one that looked edible.

Since Clara decided to get me up rather early yesterday, I had plenty of time to whip up and bake the cake before my family members arrived later that afternoon. I can’t begin tell you how good my house smelled while the cake was baking. My kitchen smelled of butter, sugar and cinnamon as the cake baked itself in a toasty 350 degree oven. The combination of aromas mixed with dreary, cool weather made me long for fall, despite eyeing the open in-ground pool slowly filling with rain water in the backyard from my kitchen window.

I served the cake up after a take-out meal from a local pizza restaurant and was met with rave reviews. Both my aunt and mother asked for the recipe, so I decided if I was going to share it with them, I might as well post it for the rest of the world to see (or, at least those few who frequent La Patisserie). Below you will find the recipe. I encourage you to try it out (even in the fall, when fresh blueberries become more scarce and less tart). The buttery cake mixed with the tart blueberries and crisp cinnamonny-crumble make for a crowd-pleasing dessert or breakfast treat.

Blueberry Coffee Cake

Ingredients:

Streusel Topping:

1/3 cup (45 grams) all purpose flour
1/3 cup (65 grams) granulated white sugar
1/2 teaspoon ground cinnamon
1/4 cup (56 grams) cold unsalted butter, cut into pieces

Cake Batter:

1 cup (130 grams) all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup (56 grams) (4 tablespoons) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/3 cup (80 ml) milk
2 cups fresh blueberries

Preheat oven to 350 degrees F (177 degrees C).  Butter, or spray with a nonstick vegetable spray, an 8 x 8 inch (20 x 20 cm) square pan or an 8 inch (20 cm) round cake pan. 

For streusel topping:  In a large bowl, mix together the flour, sugar, and ground cinnamon.  Cut in the butter with a pastry blender or fork until it resembles coarse crumbs.  Set aside while you make the cake batter.

In a separate bowl whisk together the flour, baking powder, and salt.  Set aside.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth.  Add the sugar and beat until light and fluffy.  Add the egg and vanilla and beat until incorporated.  Add the flour mixture, alternately with the milk, and beat only until combined.  Spread the batter onto the bottom of the prepared pan, smoothing the top with an offset spatula. 

Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel topping.

Bake for about 40 – 50 minutes or until a toothpick inserted in the center of the cake comes out clean.  Remove from oven and place on a wire rack to cool slightly. 

Serve warm or at room temperature.

Makes about 9 servings.