A lightly sweet tea cake enriched with the all the wholesome goodness of blueberries. This fruity cake has a crumbly cinnamon sugar topping and a tender, sturdy crumb that is hard to resist. The blueberries stay suspended in the thick batter and lend their moistness to the cake, especially if left to sit overnight.
If you wanted to turn this into a lemon blueberry cake you could add fresh lemon zest. I was tempted. But I’m glad I didn’t because it doesn’t need it. There’ll be time for lemon and blueberries. Later. This allows the pure, unadulterated flavor of the season’s first sweet, juicy blueberries to shine through.
It is a lovely cake to make for company or to bring with you if you’re the invited party. I can promise you everyone will love it and ask for the recipe. It’s that kind of cake. The perfect spring or summertime treat!
Not to mention the cake comes together so easily it should be criminal. By using a minimal amount of ingredients the outcome is remarkably special. I blame it all on the blueberries. Those magical blueberries!
A lightly sweet coffee cake with blueberries and a crumbly cinnamon sugar topping.
- Grease and flour a 9-inch round cake or spring form pan. Heat oven to 375 degrees.
- Whisk the flour with the baking powder and salt to combine. In another bowl, beat butter and sugar until light and fluffy then beat in egg and milk until smooth. Mix in dry ingredients just until combined; fold in blueberries. Batter will be quite thick. Spread in prepared pan.
- To make the topping: whisk the sugar, flour and cinnamon to combine. Cut in the butter until coarse crumbs form. Sprinkle mixture over batter.
- Bake cake 40 to 45 minutes until a toothpick comes out clean from center. Cool on wire rack.
Adapted from The Seattle Times