It’s wild Maine blueberry season so I decided to whip up this coffee cake, verbatim from the King Arthur recipe. Very much like blueberry muffins (very similar recipe in fact), but just in cake form. Stick with the wild sort of blueberry, not the cultivated type, as they are smaller and distribute better throughout the batter.
Ingredients
for the Streusel
1/3 cup granulated sugar
1/2 cup All-Purpose Flour
1 teaspoon cinnamon
1/8 teaspoon table salt
4 tablespoons butter, softened to room temperature
for the Cake
2 cups All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon table salt
3/4 cup granulated sugar
4 tablespoons butter, softened to room temperature
1 large egg, at room temperature
1 teaspoon Vanilla Extract
1/2 cup milk, at room temperature
2 cups blueberries, fresh or frozen
Directions
Preheat the oven to 375F. Lightly grease a 9″ square, or 9″ round cake pan.
To make the streusel topping: In a small bowl, mix the sugar, flour, cinnamon, and salt. Cut or rub in the butter with the side of a fork, two knives or your fingertips until it reaches a crumbly state. Set aside.
To make the cake: In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. In a separate bowl or the bowl of your stand mixer, beat together the sugar, butter, egg, and vanilla. Alternate adding the milk and the flour mixture to the sugar/butter mixture, ending with flour. Add blueberries. Stir only enough to blend.
Pour the batter into the prepared pan. Sprinkle the streusel topping over the batter.
Bake the cake for 40 to 45 minutes, or until a toothpick or knife inserted into the center comes out clean. Remove the cake from the oven, and set it on a rack to cool for 10 minutes. Serve right from the pan. Or, to transfer to a serving plate, Loosen the sides with a knife or spatula. Holding the pan in your left hand, gently tip the cake out onto your right hand, remove the pan, and gently right the cake onto a serving dish.
