Baker’s Recipe: Blueberry Coffee Cake

Often time bakers are drawn to their native fruits as inspiration for their meals. As someone from Maine, it’s only natural that I constantly find myself enjoy blueberries in everything from my breakfast to my beers. But there’s one problem with always making muffins – the difficulty of sharing them. A dozen muffins is always a dozen muffins, not matter how to count it but coffee cake can serve many more.

Blueberry Coffee Cake
Makes 9 big squares or 18 small slices

1 1/2 cups of sugar
2 cups of flour
2 teaspoons of baking powder

1/2 teaspoon of cinnamon
1/2 teaspoon of lemon zest
1/4 teaspoon of salt
6 tablespoons of butter, softened
6 tablespoons of shortening
3 eggs
3/4 cup of sour cream
1 tablespoon of vanilla extract
2 cups of blueberries, fresh or frozen

Crumb Topping
2 tablespoons of brown sugar
2 tablespoons of white sugar
3 tablespoons of flour
1/2 teaspoon of cinnamon

2 tablespoons of butter, melted

9×9 Pyrex baking dish
Mixing bowl
Measuring spoons & cup

Preheat the oven to 375 degrees F. Grease a 9×9 pan and set it aside. Sift together the flour, sugar, baking powder, cinnamon, lemon zest and salt. Mix in the butter, shortening, sour creams and eggs and beat until smooth. Gently fold in the blueberries and pour into the greased pan.

To create the crumb topping, melt the butter and mix in the sugar and cinnamon. Continue to mix in flour until the mixture no longer holds itself together and creates crumbs. Evenly distribute them over the batter.

Bake for 45 minutes. When a toothpick that is inserted in the middle comes out clean, then it is ready. Serve warm.