I am so excited today because I am going to Berkeley to meet my blogger friend Em! Em and I started commenting on each others blogs about 3 months ago and we just clicked. We actually wrote “real” comments on each other’s blogs instead of the usual, “yum, your dish looks great.” Em is witty and funny and her posts always give me tons of information as well as a chuckle. Her blog is full of nutritional facts (as she is a nutritionist) and delicious recipes, check it out here. Em resides in London but recently moved back to Berkeley to study for a few months. Perfect timing as far as I’m concerned. I promise to take pics! Em, is that OK with you? You better put something cute on, just kidding.
Anyway lets move onto to this scrumptious recipe. This is my go-to Easter brunch cake. I have been making this cake for the past 5 years and it has become an Easter hit! When I get invited to the Fisher’s for brunch each year, the one request I get is to be sure to bring this cake. I am beginning to think that it’s actually the cake that is invited to brunch and not me. Hmmmm….
You don’t have to save this cake for Easter brunch, as it’s a great cake for any occasion. I often make this up to enjoy on a lazy weekend with a nice strong cup of coffee. This cake goes quickly so make sure to grab yourself a slice before the crowd dives in.
blueberry coffee cake:
recipe from Celebrate!
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces – You will use 10 tablespoons for the cake. Make sure to place the remaining 2 tablespoons in the fridge till you make the topping.
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup buttermilk
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh blueberries, picked over, rinsed and patted dry
- 1/4 cup (packed) dark brown sugar
- Optional – confectioners’ sugar, for dusting
Position a rack in the center of the oven, and preheat the oven to 350 degrees.
Butter a 9-inch springform pan.
Combine the following into a large bowl:
2 cups flour
1 cup sugar
1 teaspoon salt
I actually used a pasty blender to break down the butter and then used my electric mixer to combine it all. Remove 1 cup of this mixture from the bowl and set aside for the topping.Add 1/2 teaspoon baking soda and 1/2 teaspoon baking powder to the remaining mixture in the bowl and stir to combine.
With the mixer running on low, mix in the 3/4 cup buttermilk until combined.
The batter will be a bit thick at this point.Once the buttermilk is combined, add in the egg and the 1 teaspoon vanilla; mix the ingredients together until combined.
Mix the batter for 1 minute on high speed to aerate the batter.
See how much lighter the batter got after adding the egg and vanilla? Fold in the blueberries, using a rubber spatula.Mmmmm, I just love fresh blueberries.Scrape the batter into the prepared pan and use a spatula to flatten the top and make things even.Place the reserved 1 cup topping mixture into a bowl and add the 1/4 cup brown sugar and the 2 remaining tablespoons of cold butter. Mix with a pastry blender or your fingertips until crumbly.
Tip: Make sure that you get the 2 tablespoons of butter out from the fridge right before you are going to use it. You want your butter to be cold for this step.Sprinkle this mixture evenly over the cake batter.Bake the cake until a wooden toothpick inserted in the center comes out clean, about 50-55 minutes.Allow the cake to cook in the pan on a wire rack for 20 minutes.
Then carefully remove the sides of the springform pan and place the cake on a serving plate.
Throw on some confectioners’ sugar if you want to make it look fancy.
I usually do this last step, but I forgot to today! Pour yourself a nice dark cup of coffee, sit back, read the Sunday paper or your favorite blog and just relax!