A leisurely cup of good coffee and a slice of freshly baked coffee cake moist with just-picked blueberries now that’s a great way to begin a day. Amanda Ross a good friend and a great baker shared this super-moist coffee cake, the pièce de résistance of a brunch menu. The crumb topping traditional on many coffee cakes is finished off with a light dusting of confectioners’ sugar for flavor and eye appeal.
Ingredients
- 12 tablespoons (1½ sticks) cold unsalted butter, cut into small pieces
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup buttermilk
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1½ cups fresh blueberries, picked over, lightly rinsed and patted dry
- ¼ cup (packed) light or dark brown sugar
- Confectioners’ sugar, for dusting
How to Make It
- Position a rack in the center of the oven, and preheat the oven to 350°F. Butter a 9-inch springform pan.
- Combine the flour, sugar, salt, and 10 tablespoons of the butter in a bowl and mix with an electric mixer until it resembles coarse meal, about 1 minute. Remove 1 cup of this mixture from the bowl and set it aside for the topping.
- Add the baking powder and baking soda to the remaining mixture in the bowl and stir to combine. With the mixer running on low speed, mix in the buttermilk until combined, followed by the egg and vanilla. Then mix the ingredients for 1 minute on high speed to aerate the batter.
- Fold in the blueberries, using a rubber spatula. Scrape the batter into the prepared pan.
- Place the reserved 1 cup topping mixture in a bowl and add the brown sugar and remaining 2 tablespoons butter. Mix with your fingertips until crumbly. Sprinkle this mixture evenly over the cake batter. Bake until a wooden toothpick inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes.
- Allow the cake to cool 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. Just before serving, sprinkle the top with confectioners’ sugar.
