When life gives you blueberries…
Make blueberry coffee cake!
This cake is easy to make and super yummy. It’s sweet, dense and cinnamon-y with plenty of crunchy streusel topping. Not the most nutritious treat, but at least it has some antioxidants from the blueberries!
Start by preheating your oven to 350 degrees F. Soften up a stick of unsalted butter. If you’re impatient like me, you can cut it into pieces and pop it in the microwave for 30-or-so seconds.
Add 1/2 cup packed brown sugar and 1/4 cup granulated sugar. Mix well.
Add an egg. What a pretty egg!
Stir in 1/2 teaspoon baking soda, 1/4 teaspoon salt, and a generous shaking of ground cinnamon. Remember though- a little goes a long way!
Add 2 cups of flour.
And 1/2 cup of milk. Yay for lactose-free milk!
Now here’s the trick. Put 3/4 cup blueberries in a bowl and sprinkle in about 2 tablespoons of flour. Mix to coat the blueberries with the flour. This will ensure that the berries don’t sink to the bottom while the cake is baking.
Stir them right into the batter.
Line a 9-inch square pan with foil and spray it with nonstick spray. Spread the batter into the pan. It should be a little thick, but that won’t be a problem. It’s okay if some of the blueberries break during transport. As you can see, a ton of mine did. 🙂
Now you can make the streusel topping, which is the best part! All you need to do is combine 1/3 cup each of flour and brown sugar, 2 tablespoons oil, and 1/2 teaspoon ground cinnamon.
Crumble it over the top of the cake.
Bake for 35-45 minutes, or until a toothpick stuck in the center comes out clean. If the toothpick pokes a blueberry, try again with another one. Your cake might be done even though the blueberries are still soft! It’s good warm. It’s better cold. Make it today 🙂