Blueberry Streusel Coffee Cake

 

It was my husband's turn to host the monthly condo association board meeting--he's the treasurer.  Coffee and something to nibble are usually served.  I wanted to be able to offer something homemade and since the meeting is in the morning, I decided to make a coffee cake.  Blueberries were in season so I thought they would make a great addition.  I found this recipe on Barbara Bakes.  The recipe includes a glaze, which I chose not to add but I imagine it would be delicious.

I was ready to start mixing the batter when I realized I'd forgotten to soften the butter.  I learned the hard way not to do that in the microwave so I went hunting for a better method.  The one I found worked perfectly--run hot water over a glass until it's hot and place it over the stick of butter.  Let sit until butter is softened.  Repeat if necessary.

Crumb Topping

 

½ cup granulated sugar  

¼ cup flour  

3 tablespoons butter melted

 

Cake Batter

2 cups flour  

1 ½ teaspoons baking powder

½ teaspoon salt

½ cup unsalted butter softened, 1 stick

1 cup sugar  

2 large eggs  

2 teaspoons vanilla extract

½ cup milk   

1 tablespoon lemon zest

2 cups blueberries fresh or frozen

Icing

1 cup powdered sugar  

1-2 tablespoons lemon juice

  

Preheat oven to 350º F.

Spray a springform pan with non-stick cooking spray.  Flour pan.  (I lined the bottom of mine with parchment paper.)

 

Prepare crumb topping:  mix sugar, flour, and butter together in a small bowl with a fork.  Mixture should be sandy and then start to form small clumps.  Set aside.

Prepare glaze: Whisk together powdered sugar and lemon juice to create a thin glaze.

Prepare cake: Whisk together flour, baking powder and salt and set aside.

Beat butter and sugar until light and fluffy. Add eggs, vanilla and milk. 

 

 

 Sprinkle blueberries with lemon zest.

 

 

Add flour mixture to liquid mixture  and mix just until combined. Stir in blueberries.

Spread batter in pan and sprinkle with streusel topping.

 

Bake at 350º for 45-55 minutes or until a toothpick inserted into the center comes out clean.

Cool for ten minutes, remove from pan by running a knife around the edge and removing the ring. Cool on a rack.  

Drizzle with glaze if desired and enjoy!

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A Park Avenue princess discovers the dark side of 1930s New York when a debutante ball turns deadly in this gripping historical mystery for readers of Victoria Thompson, Susan Elia MacNeal, and Rhys Bowen.

Manhattan, 1938. Tired of being trapped in the gilded cage of her family’s expectations, Elizabeth Adams has done what no self-respecting socialite would think to do: She’s gotten herself a job. Although Elizabeth’s dream is to one day see her photographs on the front page of the Daily Trumpet, for now she’s working her way up as the newsroom’s gal Friday.

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