February 23, 2007

Something Fun for the Weekend

Blueberry desserts are one of my favorite indulgences. I love to make blueberry muffins for breakfast or breads when company comes a’knocking.

One of the websites I go to quite often for new dessert recipes is Joy of Baking. I love the set-up of the website. It’s organized so that you can easily search through the wonderful assortment of recipes to find what “tickles your fancy.”

I found this recipe for Blueberry Coffee Cake a couple of months ago and tried it about two weeks ago. It’s very yummy and makes a great addition to a weekend breakfast or brunch.

I’m making this cake tonight to take over to my friend Kala tomorrow night.

Blueberry Coffee Cake
Joy of Baking

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

Cake Batter:
1 cup all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
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 (I used frozen)

Preheat oven to 350 degrees F. Butter an 8 inch spring form pan and line the bottom of the pan with parchment paper. Set aside.

For streusel topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside while you make the cake batter.

In a separate bowl whisk together the flour, baking powder, and salt. Set aside.

In the bowl of your electric mixer, with the paddle attachment, cream the butter. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated. Add the flour mixture, alternately with the milk, and beat only until combined. Spread the batter into the bottom of the prepared pan, smoothing the top with an offset spatula.

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

Bake for about 45 - 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool slightly.

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