I’m seeing more blueberries in markets now (which makes me very happy!). As much as I love cold weather, I truly appreciate different varieties of fruits and vegetables Spring/Summer offer to enhance our palate and diet 🙂 Today’s recipe comes from America’s Best Lost Recipes cookbook which I bought few years ago. This is basically blueberry coffee crumb cake, but the origin starts from 1954 where a 15 year old girl won the Pillsbury Grand National Baking Contest with this recipe. The cake was apparently named “for the effect it had on teenage boys – one bite and they were hooked”.
- 2 cups plus 1 teaspoon all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon table salt
- 16 tablespoons unsalted butter (2 sticks), softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 1 cup whole milk
- 1/2 cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)
- 1/2 cup blueberries, fresh or frozen (do not defrost)
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.
- For the cake : Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.
- For the topping : Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter.
- Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)
My opinion: I do have to say this is a pretty darn good coffee cake. It’s not overly sweet, and it’s moist and fluffy at the same time. I don’t know if it’s a good thing, but I don’t feel guilty eating this, but I’m sure I’ve already paid the price for my delusion… This is a simply cake and as long as you have blueberries you can whip it up (it tastes good when it’s still warm, but tastes even better the day after!).