Friday, August 24, 2012

Blueberry Coffee Cake

I made this cake with the fresh blueberries that I picked from the orchard. Or they would've been fresh if it didn't take me almost two weeks to decide what to make with them. That's right...the blueberries that I picked were sitting in my refrigerator for almost two weeks. There were just so many recipes to choose from! How does a girl pick between cookies, cakes, crisps, muffins, cupcakes, and more! Anyway...they kept pretty decently and didn't really go bad, so I still used them.

I ended up narrowing it down to cookies or coffee cake. I considered the cookies. For some reason, even though cookies are my favorite thing to make, I wasn't feeling the cookies. Maybe it's because I was using fruit. When I think baked goods with fruit, I think pies, crisps, and cakes. So I strayed from my beloved cookie route and ventured yonder into the realm of coffee cake.

[Pre-baking without crumble topping]
[Pre-baking with crumble topping]
I have to say, at first I wasn't very impressed with this coffee cake. Actually, it wasn't the cake. The cake itself was delightful, but the blueberries really threw me off. I felt deceived because I expected a sweeter taste than I got. Maybe I'm just not used to baked blueberries or maybe my taste buds were slightly burnt since I lack will power around fresh-out-of-the-oven goodies, because the next day I tried it when it was cooled, and it tasted so much better. I'd definitely make this again. It's a great summer dessert. And I bet you could substitute any berries in there too!

[Fresh out of the oven!]

Although I love making cookies, I have to say, it felt good to make something different for a change. I am about to embark on yet another baking extravaganza tonight. I planned a giant BBQ for all my friends this weekend, so I'm making a few different treats for the occasion. Four different treats, to be exact...and only one of them is cookies! I'll be sharing them soon. :)

Blueberry Cake Recipe
Source: Joy of Baking


Cake Batter:

1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup (4 tablespoons) unsalted butter, room temperature
1/2 cup granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/3 cup milk
2 cups fresh blueberries

Streusel Topping:

1/3 cup all purpose flour
1/3 cup granulated white sugar
1/2 teaspoon ground cinnamon
1/4 cup cold unsalted butter, cut into pieces


Preheat oven to 350 degrees F.  Butter, or spray with a nonstick vegetable spray, an 8 inch square baking pan.

Streusel Topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. With a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture, until it resembles coarse crumbs. Set aside.

Cake Batter: In a separate bowl whisk together the flour with the baking powder and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated. Add the flour mixture (in three additions), alternately with the milk (in two additions), and beat only until combined. Spread the batter onto the bottom of the prepared pan, smoothing the top with the back of a spoon or an offset spatula.

Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel topping.

Bake for about 40 - 50 minutes, or until a toothpick inserted in the center of the cake comes out clean and the cake just starts to pull away from the sides of the pan. Remove from oven and place on a wire rack to cool slightly.