blueberry crumb coffee cake.

this was a yummy breakfast cake, but more like dessert.  we had it for dinner so i didn't feel so bad.  the kids loved it and we used up the last of our frozen blueberries we picked in Sandpoint last summer.  boo hoo.

recipe and photo from {alexandra cooks}.

blueberry crumb coffee cake: serves 6-8.

1/2 C. unsalted butter, room temperature

2 tsp. lemon or orange zest

7/8 C. + 1 T. sugar

1 egg, room temperature

1 tsp. vanilla

2 C. flour (set aside 1/4 C. to toss with the blueberries) 

2 tsp. baking powder

1 tsp. kosher salt

2 C. fresh blueberries

½ C. buttermilk (i use powdered)

1) preheat oven to 350ºF. cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2) add egg and vanilla and beat until combined. meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3) add flour mixture to the batter a little at a time, alternating with the buttermilk. fold in the blueberries.

4) grease a 9-inch square baking pan (or something similar- i used a bundt pan) with butter or coat with non-stick spray. Spread batter into pan. sprinkle batter with remaining tablespoon of sugar. bake for 35 to 45 minutes. check with a toothpick for doneness. if necessary, return pan to oven for a couple of more minutes. (note: Baking for as long as 10 minutes more might be necessary.) let cool at least 15 minutes before serving.

NOTES:

i used half white and half wheat flour with great results.

tip: 7/8 C. = 3/4 C. + 2 T.

to make homemade buttermilk: place 1 T. vinegar or lemon juice in a liquid measuring cup and fill with milk until it reaches the 1 C. line.  let stand for 5 minutes.