Blueberry Coffee CakeJanuary 28, 2015
This recipe comes from my middle school cooking class. I have made a few tweaks over the years to tone down the sweetness and let the blueberries shine through all the better. It makes a great addition to any weekend.
You will need:
- 1/2 c (1 stick) unsalted butter, divided
- 1/2 c brown sugar
- 1/2 c old-fashioned oats
- 1 1/2 t ground cinnamon, divided
- 1/4 t ground nutmeg
- 2 c all-purpose flour
- 1/2 c sugar
- 1/2 t salt
- 2 1/2 t baking powder
- 1/4 t ground ginger
- 1/4 t ground cloves
- 3/4 c milk
- 1 t vanilla extract
- 1 pint fresh blueberries or 2 c frozen (thawed and drained)
Then you will…
- Preheat your oven to 350 degrees. Lightly grease an 8×8 baking dish.
- In a small bowl, combine 1/4 of cold butter (cut into small pieces) with the brown sugar, oats, 1/2 teaspoon of the cinnamon and nutmeg. I recommend using your fingers to mix the ingredients together into a crumbly meal. Set aside.
- In a large bowl, combine the flour with the sugar, salt, baking powder, the remaining teaspoon, ginger and cloves.
- Melt the remaining butter and mix it into the flour mixture.
- Mix in the milk and vanilla extract until just combined.
- Fold in the blueberries.
- Spread the batter into the prepared pan.
- Sprinkle with the crumb topping.
- Bake for 45 minutes or until a toothpick entered in the center comes out clean.
- Allow to cool for at least 15 minutes before serving.