Ah, the blueberry. Full of antioxidants. Grown right here in Michigan! In fact, Michigan leads the nation in blueberry production, producing 32 percent of the blueberries eaten in the U.S. In 1998, the state produced 49 million pounds of the small, round berry. Check out www.michiganblueberries.com for more fun blueberry facts.
I purchased some blueberries from the Farmer’s Market, and it was a tough decision. Blueberry muffins or coffee cake? Blueberry bread? So many recipes, so little time. I decided to go with the Blueberry Coffee Cake today.
Kitchen Tip: I’m not sure when I bought The Joy of Cooking, but it was very educational for me when I was a young newlywed (the first time) a DECADE ago. Wow, am I that old? And have I really owned that book for 10 years and haven’t still read it all? There are so many great tips in there. One that has made a difference in baking quick breads and muffins is to mix the dry ingredients separately from the wet ingredients, and to CAREFULLY mix the two together. Maybe everyone else already knows this, but I thought I’d share anyway 🙂
So, the recipe from Simply in Season is as follows:
Ingredients:
Dry ingredients: 1 C flour, 1/2 C whole wheat flour, 1/2 C sugar (considered using Stevia for baking, but I figure I only live once), 1 T baking powder, 1 t ground cinnamon, 1/2 t salt. Mix, then gently fold in 1 1/2 C blueberries and 1 tsp lemon zest (optional, but I used it. I love zesting lemons. Yes, I’m a nerd.)
Wet ingredients: 1 egg, 1/2 C milk, 1/4 C melted butter or oil (I used Promise Light. One of these days I’ll get around to making my own butter . . . ) Whisk together, add to flour mixture. Batter will be stiff. 8×8 pan works great.
Topping: 1/3 C sugar, 1/3 C whole wheat flour, 1/3 cup walnuts or other nuts (I omitted this because the husband HATES walnuts), 2T butter, 1 tsp cinnamon (optional, but I included this. I love cinnamon). Mix until crumbly and sprinkle over top.
Directions: Bake at 425 until light golden brown, about 20-35 minutes. Serve warm or at room temperature, try with warm milk poured on top. I didn’t do this but it sounds good!
The review: awesome! DH said it only needs a side of ice cream. I thought the lemon zest added a nice touch. Glad I had some leftover lemons in my frig. This is very moist for a coffee cake – not dry at all.
This recipe also shared at Kitchen Tip Tuesdays and Slightly Indulgent Tuesdays
I love blubery pie!!This post make me want to go out and get some of this magnificent blubery coffe cake
I love love love my Nana’s Joy of Cooking book that was handed down to me. Long before food blogs it was the best reference for new homemakers like I was. This coffee cake sounds delish! I learned your tip from a Food Network show just this year.. and I’ve been baking for years… sometimes we do need to be told 🙂