Blueberry Coffee Cake With Decadent Crumb Topping

Maressa Brown
Food & Party
7

Celebrating Valentine's Day with your sweetie pie this weekend? Instead of -- or in addition to -- painting the town red, it's always fun to celebrate in bed! So, this Sunday, snuggle up with your sweetheart and dig into this blueberry coffee cake. Not into blueberries? Substitute raspberries, sour cherries, or even pineapple. (Note: This cake also serves well as a cure, should you happen to wake up with more than a love hangover from stupid Cupid.)

The delicious homemade morning pastry isn't just packed with antioxidants that are good for your honey. It's also super simple to make, and it keeps well if stored in an air-tight container. That way, you can make the lovin' feeling last well beyond this Hallmark holiday. 

 

Blueberry Coffee Cake, from White Hot Oven

Cake Batter
  • 8 oz (2 sticks) unsalted butter, softened
  • 12 oz granulated sugar
  • 3 eggs
  • 13 oz all-purpose flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 3 egg yolks
  • 2 tsp vanilla extract
  • 1/4 cup buttermilk
  • 2 cups fresh or frozen blueberries, rinsed and dried
Crumb Topping
  • 10 oz all-purpose flour
  • 2 1/2 oz granulated sugar
  • 2 1/2 oz brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 6 oz (1 1/2 sticks) unsalted butter, melted

Preheat the oven to 350˚F. Grease and line a 13x9 baking pan with parchment leaving a slight overhang for easy removal.

In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, scraping down in between additions. Sift together the flour and baking powder. Combine the egg yolks, buttermilk, and vanilla. Add the flour to the butter mixture in three additions, alternating with the buttermilk mixture, making sure to scrape down in between. Spread the mixture evenly into the prepared pan. Scatter the blueberries over the batter and lightly press down.

Prepare the crumb topping by combining the flour, sugars, and spices. Stir in the melted butter then rub the mixture between your fingers to create coarse crumbs. Scatter over the blueberries as evenly as possible. Bake for about 55 minutes to 1 hour until batter is firm and crumbs are well colored (test with a toothpick).

Cool the cake in the pan on a rack. Lift cake out of pan using raised parchment paper. Place on cutting board and cut into 12 equal pieces (3 x 4). Serve with coffee.

 

Image via Margot Harris/WhiteHotOven.com

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