Monday, July 13, 2009

Best Ever Blueberry Coffee Cake

I'm not kidding about the "best ever" part. Every time I make this I get rave reviews. I have had this recipe since Grade 8 from a summer cooking class I took. I have never made this and not gotten top notch compliments on it.

Looking back, it's neat to see how baking has always piqued my interest. I still have my very first baking book from the "LOOK, I can __________" series. My mom can't cook/bake to save her life, so my first baking adventure was a solo endeavor at age 8 or 9. I made fruit tarts including the pastry from scratch. They were perfectly flaky (according to my mom) but I also made a huge mess of the kitchen. I think every surface was covered in flour and butter. We used to have book fairs in elementary school so in Grade 4 instead of buying Archie comics or novels I bought 3 cookbooks. Pizza, BBQ-ing and Hershey's Desserts. Since then my passion has deepened and my knowledge greatly expanded. I wanted to be a foods teacher at one point... or a nutritionist.

I hope you get a chance to try making this cake. It's so good and not too sweet. When blueberry season comes around I even have people bring me berries and ask me to make this cake. I recently started using my food processor to cut in the butter and make the streusel and it works great.

Blueberry Coffee Cake
Makes 1 - 9" square pan

Streusel:
1/2 cup brown sugar
1/4 cup sifted all-purpose flour
1/4 cup butter

Cake:
2 cups all-purpose flour
1 tbsp baking powder
1/2 teaspoon salt
1 egg, beaten
3/4 cup sugar
1/3 cup butter
1/2 cup milk
1 teaspoon vanilla extract
1 cup blueberries fresh or frozen

Directions:

1. Topping: In small mixing bowl, combine dry topping ingredients. Cut in butter. Set aside.
2. Cake: Combine all dry ingredients. Cut in butter until mixture resembles coarse meal with some larger butter pieces. In a separate bowl, beat together egg, milk and vanilla. Make a well in the flour mixture and stir in egg mixture with a fork until just mixed. Do not over mix!
3. Pour 1/2 the batter into a greased and floured 9" square pan. Sprinkle with blueberries and top with remaining batter. Smooth top carefully without disrupting berries too much.
4. Sprinkle topping mixture evenly over batter. Bake at 375° for 30-40 minutes, or until cake tests done. Partially cool in pan on wire rack.

3 comments:

Wandering Coyote said...

Beautiful! I still have recipe from my childhood & teen years that I whip out every once in a while.

KayCe said...

This looks really tasty, I love coffee and blueberry! What a great recipe, definitely going to try it out!

Anonymous said...

This is delicious thank you!