Few things are universal hits in my house of picky eaters. This one was a home run with all involved. Whats not to like...oodles of wild blueberry suspended in a light cake with a cinnamon streusel topping. Lifes good and its a frequent request that disappears in one day.
Let me again extol the virtues of fresh frozen wild blueberries. Get them, they have intense real flavor packed into those tiny nuggets. None of that gritty flavorless qualities of the commercially grown grape sized monstrosities. To quote my friend Mary Fox, "don't make me hurt you..." Get the real thing a delightful frozen wild blueberry.'
Another ingredient is not a staple but worth the couple of bucks to get is real buttermilk. It brings a righteous tang to the cake and the perfect crumb. Yes I know you can fake buttermilk with whole milk and vinegar or lemon juice, but the flavor is off and affects the crumb quality as well. What you don't use in the coffee cake...use it in batch of pancakes.
Blueberry Streusel Coffee Cake
- 1/4 c flour
- 1/4 c brown sugar
- 1 t cinnamon
- 2 T soft butter
- pinch kosher salt
- 2 c flour
- 1 T baking powder
- 3/4 t baking soda
- 1/2 t kosher salt
- 2 eggs
- 1 c butter milk
- 1/4 c melted butter
- 1 t vanilla
- 1 c frozen blueberries thawed
Preheat oven to 350F.
Butter bottom and sides of an 8X8 glass baking dish.
Combine topping ingredients. Cut in butter with fork until soft crumbs form and butter is incorporated. Set aside.
Melt butter and cool until no longer hot to the touch. Combine dry ingredients and whisk together to combine. Combine buttermilk, eggs , vanilla and stir to combine. Add cooled melted butter to the buttemilk mixture. Slowly add dry mixture to buttermilk in small batches stirring to just absorbed. Over stirring will toughen the final product so stir lightly and only until combined
Gently fold in the frozen blueberries. Pur batter into prepared pan. Bake in preheated oven 40-45 months until cake tests clean with a tooth pick and is golden brown.