I’m not one for muffins or cakes in the morning (although I am a sucker for doughnuts on those rare occasions), but when the calendar turns to August, I really get a hankering for my Aunt Freda’s blueberry coffee cake made with fresh local berries. I’ll get up on a lazy Sunday morning, when the morning temperature is a little bit cooler than it’s been, and pull out this recipe to warm the kitchen. All told it takes about an hour, and who doesn’t have that on a Sunday morning?
I’ve made this with frozen berries in the winter, but it’s just not the same. I’ve included my “lighter” version for the topping, but who wants that? I’ll just take an extra long walk in the afternoon, but only after I’ve finished my cake and coffee.
Fresh Blueberry Coffee Cake
Preheat oven to 350 degrees
1 3/4 cup flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 well-beaten egg
1/2 cup milk
1/3 cup oil (canola or another light colored and flavored)
1 cup fresh blueberries,mixed with 1-2 TBS sugar (I only use two tablespoons if the berries are sour.)
4 TBS. butter (I use 3 TBS.)
1/2 cup flour (I use 1/4 cup)
1/2 cup sugar (I use 1/4 cup)
Sift dry ingredients into a deep, medium bowl and make a well in the center. Mix egg, milk, and oil together in separate bowl, and pour into well. Carefully stir in blueberries and sugar. Mix until combined. Add topping and pour into a 9” greased pie pan. Bake at 350 degrees for 35 minutes or until done.
*Chris’s addition: When the cake is almost done, I put a tiny dash of cinnamon and nutmeg on top.