I made this blueberry coffee cake this morning for my husband’s study group this morning. My usual coffee cake recipe called for sour cream, and since this was a last minute thought I searched for another recipe–something where I had all the ingredients at hand.
I found this recipe at epicurious.com but made a few changes. The original recipe calls for flaked coconut in the streusel topping, but I was worried that others wouldn’t like coconut, and my husband is not always a big fan. I substituted oatmeal for the coconut. I didn’t need a huge batch of blueberry coffee cake, so I halved the reicipe and made it in a small batch in a 8×8 pan. To find the original recipe look on epicurious’ site.
I asked Mr. T what he thought about it, and he said “this is a keeper!”. I think that’s the first time I’ve ever heard him say that!
1 1/6 cups all purpose flour
3/8 cup (1/4 stick) unsalted butter, room temperature
1 cup oatmeal
1/4 cup (packed) golden brown sugar
1/2 teaspoon ground cinnamon
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 cup sugar
1 large eggs
1/2 cup milk
1 6-ounce package frozen blueberries, unthawed
Combine 1/6 cup flour, 1/8 cup butter, oatmeal, brown sugar and cinnamon in medium bowl. Mix until moist and crumbly. Set topping aside.
Preheat oven to 350°F. Butter and flour 8×8-inch baking pan. Sift remaining 1 cups flour, baking powder and salt into small bowl. Using electric mixer, beat remaining 1/4 cup butter in large bowl until fluffy. Gradually add 1/2 cup sugar, beating until well blended. Add egg beating to blend after each addition. Mix dry ingredients into batter alternately with milk in 3 additions each.
Cover blueberries with flour.
Transfer 1/2 batter to prepared baking pan, place blueberries on top, then pour the rest of the batter. Sprinkle topping evenly over batter. Bake cake until tester inserted into center comes out clean and topping is golden brown, about 40 minutes. Cool cake slightly. Serve warm or at room temperature.