For this week I am actually posting a TWD recipe on the date the the group is! This doesn’t mean that I’ve caught up to them, oh no, not a chance. This recipe just looked too easy and good to pass up, not to mention that my husband loves coffee cake and loves blueberries. This recipe combines the two into a wonderfully moist and sweet cake. I absolutely loved this recipe and I’m sure I’ll be making it again in the near future. My husband actually went as far to say it was equal with his mom’s coffee cake, which is quite the accomplishment. I’m usually not a huge fan of cinnamon, and the combination of cinnamon and blueberries originally sounded slightly bad to me, but in the end it was a wonderful combination. I made the cake on Saturday morning, and it came together very easily and by Monday morning it was gone.
Recipe (from Baking: From my home to yours by Dorie Greenspan)
For the crumbs:
5 Tbsp unsalted butter
1/4 cup sugar
1/3 cup packed brown sugar
1/3 cup AP flour
1/4 tsp flour
For the cake:
2 cups blueberries (I used frozen, not defrosted)
2 cups + 2 tsps AP flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
2/3 cup sugar
3/4 stick unsalted butter at room temp
2 large eggs, at room temp
1 tsp vanilla
1/2 cup buttermilk
Preheat the oven to 350degrees. Grease an 8×8″ pan.
To make the crumb: Put all the ingredients in the food processor and pulse until the mixture forms clumps and curds and holds together when pressed. Cover and refrigerate.
To make the cake: Mix the blueberries and 2tsp flour in a small bowl just to coat the berries, set aside. Whisk together the remaining 2 cups flour, baking powder, baking soda, salt and cinnamon.
Working with a stand mixer, mix the butter and sugar on medium until light, about 3minutes. Add the eggs one at a time, beating for about 1minute after each addition. Then beat in the vanilla. Reduce the mixer speed to low and alternately add the dry ingredients and the buttermilk in 3 parts starting and ending with the dry ingredients. With a rubber spatula, gently stir in the berries. Scrape the batter into the pan and smooth gently. Remove the crumb mixture from the refrigerator and, with your fingertips, break into pieces and scatter over the batter.
Bake for 55-65minutes, or until the crumbs are golden and a knife comes out clean. Transfer to a rack and cool until warm or room temperatures.
This cake was absolutely delicious warm out of the oven. I reheated the leftovers in the microwave for about 15seconds the following days and it was still just as good.