BLUEBERRY COFFEE CAKE

I don’t know why I wanted to make blueberry coffee cake, except for the fact that I wanted blueberries for dessert. It’s early blueberry season for and I have 2lbs of blueberries that are crying out to be eaten. Some have been eaten with coconut whipped cream on top and I was looking for more of a cake-like option. Another reason for choosing coffee cake – I wanted something quick to whip up so the Hubby would have a pleasant surprise when he came home from martial arts class.

I haven’t made coffee cake in about 15 years, so off to the interwebz! I found a recipe at once upon a chef and really the only modifications I made were swapping some margarine for the softened butter, adding a bit of nutmeg and cinnamon, and changing the streusel on top with a toasted coconut streusel. It was tasty mind you, but I believe it would be outstanding with a German cake topping! I didn’t find the lemon zest stood out and may omit it the next time.

When it had cooled, I covered it with saran wrap, making sure to keep the plastic against the cake. Then covered it again with press and seal wrap. It was still deliciously moist the next day for breakfast. It’s supposed to freeze well, so going to save a slab for my mother, if it doesn’t turn out, I’ll let you know.

Print

Blueberry Coffee Cake

Ingredients

• 2 cups all purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fresh ground nutmeg
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 3/4 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon packed lemon zest
• 1/2 cup cashew or almond milk
• 2 cups fresh blueberries

Instructions

• Preheat the oven to 375°F and set an oven rack in the middle position. Grease an 8-inch square pan with butter or nonstick cooking spray.
• In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
• In the bowl of an electric mixer, beat the butter/margarine and granulated sugar until creamy, about 2 minutes.
• Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and lemon zest.
• Gradually add the flour mixture, alternating with the milk, beating on low speed to combine.
• Fold in the berries until evenly distributed. Do not over-mix.
• Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter.
• Bake for 50 to 55 minutes, until golden brown around the edges and a cake tester comes out clean.

Notes

Cake recipe used from once upon a chef.

I used cashew milk instead of regular milk and Becel margarine instead of butter to keep it dairy free.

If using a 9-inch square pan, bake for 40-45 minutes.

If you like this recipe, please share!