Blueberries have always held a special place in my life. Having spent hours frolicking and picking wild blueberries in the Frankenwald (Franconian Forest) of northern Bavaria on summer visits to my grandparents, these sweet little berries conjure up memories of the freedom of being on holiday, the warmth of a summer day, and the whispering of wind through fir trees.
Recently, after seeing some pictures of a friend's blueberry cake, I got a craving for blueberry cake of my own! And when I joined some friends for a Friday night summer barbeque, I found the opportunity to throw this yummy family favorite together. A super quick coffee cake, this can be enjoyed any time of the day.
Blueberry Coffee Cake
adapted from the Better Homes Cookbook
½ cup flour
½ cup brown sugar
½ tsp cinnamon
¼ cup butter, softened
½ cup butter, softened
¾ cup sugar
2 cups flour
2½ tsp baking powder
¼ tsp salt
½ cup milk
2 (+ ½) cups blueberries
Combine all ingredients for the cinnamon streusel and mix until well blended and crumbly; chill in refrigerator while mixing the rest of the cake.
For the cake, cream together butter and sugar; beat in the egg. In a separate bowl, sift together flour, baking powder, and salt; add dry ingredients to creamed mixture alternately with milk.
Spread dough in a 9 x 9 inch pan. Top with blueberries, and sprinkle with cinnamon streusel. Bake at 350°F for 45 min. Let cool 30 minutes, then cut into squares and serve.