As we all know, blueberries are in season and in abundance right now. I’m not really a blueberry fan when they are raw.
They’re just so bitter!
However, baking them in something is divine.
So, I picked a blueberry streusel coffee cake. It’s sweet and delicious.
I didn’t take any shots before it was in the pan.
I’m horrible, I know! I was racing against my 4 month old napping. No time to spare.
You want to put half of the batter at the bottom of your floured and greased pan. Then you put your blueberries on there.
After that, you put the rest of the batter on top of the blueberries.
Somehow I ended up with not a lot in my halves. I think I put too much in the bottom.
That’s okay though!
I smoothed it around a bit to cover most of the blueberries.
And the close up. The blueberry juice in this was amazing. I think I must have had some plump ones.
Of course, I don’t know much about blueberries.
This recipe was good. I would make it again.
Want to give it a try for yourself?
Topping:
1/2 cup brown sugar
1/4 cup sifted all-purpose flour
1/4 cup butter, room temperature
1 teaspoon cinnamon
Cake:
1 1/2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
3/4 cup sugar
1/3 cup melted butter
1/2 cup milk
1 teaspoon vanilla extract
1 cup blueberries fresh or frozen
Directions:
Topping – In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.
Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl. In a medium bowl, beat together beaten egg and 3/4 cup sugar and 1/3 cup melted butter.Add milk and vanilla. Stir in flour mixture and mix well.
Pour 1/2 the batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle with blueberries and top with remaining batter.
Sprinkle topping crumb mixture evenly over batter. Bake at 375° for 25 to 30 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut coffee cake into squares while still warm.
