I had reservations about posting this particular recipe. Not that it came out all that badly, just that I’m not a fan of blueberries. Initially, the berries had been purchased because I saw this amazing smoothie recipe on Pinterest, that when combined with handfulls of spinach, dollops of yogurt and a spoonfull of chia seeds, promised to help me lose weight and get gorgeously glossy hair. Ultimately, it was all for naught. While I really didn’t mind the taste of the spinach, I just am not a fan of blueberries. Ah well, next time maybe I’ll try it with raspberries.
Anyways, back to the coffee cake. If it weren’t for the blueberries that ruined it for me, the cake turned out pretty well. The combination of the chunky streusel and the moist, tangy cake would have been a winner, if it weren’t tainted by the blueberries. Are you sold yet? If you like blueberries, you’ll like this recipe. Myself? Let’s just say my colleagues and the hubs benefited by my poor berry choices.
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 tsp ground cinnamon
1/8 tsp salt
1/2 cup (1 stick) butter, melted
1 3/4 cups cake flour
1/2 cup butter softened
1 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup buttermilk
2 heaping cups organic blueberries
1 tbls flour
1. Preheat oven to 350 degrees. Butter a 9 inch square baking pan.
2. For the streusel, add sugar, spices and butter in a small bowl. Then add the flour with a spoon, mixing it together until it resembles kneaded dough. Put aside until later.
3. For the cake, mix butter and sugar on medium speed of a stand mixer. Add vanilla and egg and mix until combined.
4. In a separate medium bowl, mix flour, baking soda, baking powder and salt.
5. On low speed, stir in buttermilk and dry ingredients until just combined.
6. Mix the tablespoon of flour with the blueberries. Carefully fold in the blueberries into the batter. Spread batter into prepared pan. Using fingers, sprinkle streusel on top of batter by breaking into large crumbs.
7. Bake cake in center rack of oven, until a toothpick comes out clean, about 50 minutes.
8. Cool completely and serve.