I adore blueberries and it has recently come to my attention that July is blueberry month! Woot! So I’m going to try to make a dish with blueberries in it every day! Or at least every few days, lol! So here is the recipe for July 5th, 2010:
Blueberry Coffee Cake
(this recipe is from joyofbaking.com)
- 1/3 cup flour
- 1/3 cup granulated white sugar
- 1/2 tsp cinnamon
- 1/4 cup cold, unsalted butter, cut into pieces
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/8 tsp salt
- 1/4 cup unsalted butter at room temperature
- 1/2 cup granulated white sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/3 cup milk
- 2 cups fresh blueberries
For the topping, mix together the flour, sugar, and cinnamon in a bowl. Cut the butter into the mixture using a pastry blender or fork until the mixture resembles large crumbles. Set aside.
For the batter, whisk together the flour, baking powder, and salt. Set aside.
Using an electric mixer or hand mixer (or spoon!), beat the butter until smooth. Add the sugar and beat until light and fluffy. Add the egg and vanilla and mix until everything is nicely blended. Add the flour mixture alternatively with the milk and blend until just combined.
Spread into the bottom of an 8×8″ square pan or a 8″ round cake pan that has been sprayed with cooking oil.
Arrange the blueberries on top and the sprinkle with streusel topping.
Bake for 40-50 minutes or until a fork inserted in the center comes out clean. For me, i took about an hour but I used a smaller, round pan. Let it cool for a bit and serve it warm, or at room temp!