Blueberries are my savior. My one saving grace. They may be the only thing getting me through summer right now.
You see, I have another one of those confessions to make.
I despise summer. With almost all my heart.
I’m winter’s child. With it’s snuggly sweaters, blazing hot fires, hearty bowls of soup and steaming pots of tea spiked with sweet honey that make you feel all cozy inside.
In the meantime, I’m happily stuffing my face with berries as I count down the days until I can warm my toes by the wood stove.
With berries invading every visible spot in my refrigerator it’s not hard to do.
And since they smack me in the face every time I open the fridge it’s only natural my mind wander to baking…
With 5 cups of blueberries, this coffee cake is bursting with blueberry joy. Add that to its crumbly, brown sugar topping and you’ve got yourself a worthy treat.
Warm from the oven with a scoop of ice cream or cold with your morning coffee, it makes the dog days of summer almost bearable. Almost.
- Heat oven to 350 degrees F. Butter and flour a 9 or 10-inch springform baking pan.
- Sift flour, baking powder, and salt together in a medium bowl.
- In a separate large bowl cream butter and sugar together until light and fluffy, about 3 minutes on medium speed. On low speed add eggs and vanilla, beating until fully incorporated
- Add 1/4 of flour mixture, alternating with milk, beating each addition until fully incorporated, starting and ending with the flour mixture. Gently fold in blueberries. Batter will be thick. Make the streusel topping.
- Pour batter into prepared pan; sprinkle streusel topping over cake. Bake until cake tester comes out batter-free, 60 to 70 minutes. Cool on wire rack 10 minutes. Remove from pan; cool for about 15 minutes before serving. Serve warm or cooled.
- In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form.
- Using hands, squeeze together most of the mixture to form large clumps.
Adapted from Martha Stewart