I don’t normally like coffee cakes or quick breads much, but with blueberries falling into our laps this time of year such easy baked fare is perfect for showcasing the deliciousness of rich, steamed berries.
For the cake batter:
3/4 cup white sugar
1/2 cup butter, softened
1 egg
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries, de-stemmed, washed, and drained
For the topping:
3/4 cup brown sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup butter, softened
Preheat oven to 375 F. Grease an 8×8 inch pan with butter or shortening. Cream together 3/4 cup sugar, butter, and egg; set aside. In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8×8 inch pan.
To make the topping combine the brown sugar, 1/2 cup flour, cinnamon, and butter. Sprinkle over cake batter. Bake for 25-30 minutes or until cake is pulling away from the sides of the pan and a knife inserted comes out with no trace of batter.
Serve warm with butter, or room temperature with cream poured on top. Delicious when accompanying coffee or tea.
I may have to try this one, too. My Miss G loves blueberries. You’re rocking in the kitchen lately, huh? I made a kick-ass lemon meringue pie last week – so much better with fresh lemon juice and zest! Fortunately I was the one who got the piece that had the lemon seed in it.