Saturday, June 22, 2013

Blueberry Coffee Cake

There hasn't been a lot of blueberry recipes on this little ol' blog. I don't buy them very often, though I'm not quite sure why not. At one point, I bought a bag of frozen ones for pie and then for every recipe after that used fresh ones while the remainder of the frozen blueberries just wandered around in my freezer, aimless. Today I'm letting those berries fulfill their destiny.

Blueberry Coffee Cake
from Cooking Club of America
click to print

1/4 c all-purpose flour
1/4 c packed brown sugar
1/4 c sugar
1 tsp ground cinnamon
3 tbsp butter, slightly softened

1 1/2 c fresh or frozen blueberries, divided
1 tsp plus 3/4 cup sugar, divided
1 1/2 c all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1/3 c butter, melted
1 egg, beaten
1/2 c buttermilk
1 tsp vanilla extract
Powdered sugar for sprinkling

Heat oven to 375ºF.

Butter an 8-inch springform or 8x2-inch pan; dust with flour, tapping out excess.

Combine all streusel ingredients except butter in small bowl. With fork or pastry blender, cut in 3 tablespoons butter until mixture resembles coarse crumbs.

Combine 3/4 cup of the blueberries and 1 teaspoon of the sugar in small saucepan. Bring to a boil over medium heat, stirring and mashing fruit frequently. Gently boil 2 to 4 minutes or until mixture become slightly thick and syrupy. Remove from heat.

You could stop right here and just pour this on ice cream.

Whisk flour, baking powder and salt in small bowl.

Beat melted butter, remaining 3/4 cup sugar, and egg in large bowl at medium speed 1 minute or until combined.

Beat in buttermilk and vanilla until blended.

At low speed, beat in flour mixture.

Spread half of the batter into pan; sprinkle with remaining 3/4 cup blueberries and half of the streusel (about 1/2 cup).

Spread with remaining batter. Drizzle with blueberry syrup mixture; gently swirl into batter using small knife. Top with remaining 1/2 cup streusel.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 20 to 30 minutes to serve warm, or cool completely. Sprinkle with powdered sugar before serving.

While the cake cooled, the sun went down. Hence, the hideous picture.

Cutting it, the streusel topping is nice and crispy. Putting a finger against the back side in order to insert the knife under the slice to serve gave me insight into exactly how soft and tender this cake is. Tasting it, the cake is quite sweet with the flavor of fruit and the crumb topping offers nice crunchy texture. Very nice little recipe and easily done in a springform pan rather than a standard 8" cake pan.

  • all-purpose flour: $0.14
  • brown sugar: $0.09
  • sugar: $0.40
  • butter: $0.58
  • frozen blueberries: $1.49
  • egg: $0.31
  • buttermilk: $0.13
  • vanilla extract: $0.08
Total: $3.22 or about $0.40 for each of eight big hunks.
062413 - It's prettier in the daylight. And tastes just as good as it did yesterday.