7.27.2010

blueberry crumble coffee cake

We went berry picking this weekend and got a bunch of raspberries and blueberries.  Normally, I just love to eat fresh berries plain, preferably ice cold out of the fridge!  But we really did pick a ton of berries, and I can only eat so many before they will go bad.

So I have been trying to think of ways to use them up and this morning I woke up dreaming of a tall, steaming, crumbly piece of coffee cake loaded with juicy berries...  I couldn't resist whipping one up, and it was the perfect way to showcase these glorious fresh blueberries!


Blueberry Crumble Coffee Cake Recipe

Ingredients:
for the crumble topping:
1/2 cup brown sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1/4 cup butter, softened
for the cake:
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk
3 cups fresh blueberries (or frozen, do not thaw!)

Directions:
Preheat the oven to 375┬║F.  Grease a 9" square pan and set aside.

In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside.

In another medium bowl, stir together the flour, baking powder, salt and cinnamon.

In a large bowl, cream together the remaining butter and sugar.  Blend in the egg and vanilla until smooth.  Blend in the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour).  Fold in the bluberries.  (The dough is quite stiff, so be patient as you're folding in the berries!  Don't mush them up!)

Spread the batter into the prepared pan and sprinkle with the crumble topping.

Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean.  Cool, and cut into 9 large squares.

This is perfect for breakfast or brunch with a big mug of coffee...  and of course, if you wanted to add a slather of butter, you know that never hurts!  ;o)


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