blueberry coffee cake

IMG_2178If you have any just-past-their-prime blueberries in your fridge- the kind that are too soft to enjoy plain- don’t worry!  Make this cake!  You’ll be glad you did.  It’s not too sweet, but the cake is soft and positively bursting with blueberries.  The topping is crumbly and slightly crispy with a faint whisper of cinnamon.  I love the texture that is contributed by the oat flour. An altogether wonderful combination of flavors and textures, this cake would be just lovely paired with a tall glass of iced coffee :)

Recipe based on a coffee cake from Smitten Kitchen

For the topping:

1/4 cup dark brown sugar
1/4 cup sugar
1 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup butter, melted
1 cup white whole wheat flour (all-purpose flour can be substituted)
3/4 cup oat flour (it’s easy to make your own- pulse 3/4 cup rolled oats in your blender or food processor until it looks like flour!)

For the cake:

1/3 cup sour cream
1 large egg
1 egg yolk
2 teaspoons vanilla extract
1 cup whole wheat pastry flour (again, you can substitute all-purpose flour)
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter, softened, and cut into pieces
2 cups fresh blueberries, tossed in a couple teaspoons of flour

Coat a 9-inch square cake pan lightly with cooking spray.  Preheat oven to 325 degrees.
For the topping, mix sugars, cinnamon, and salt together in a medium bowl, then whisk in the melted butter.  Pour the flour and oat flour in and bring everything together into a rough dough with a spatula.  Set aside.
In a small bowl, whisk together the sour cream, egg and yolk, and vanilla extract.  Combine the flour, sugar, baking soda, baking powder, and salt in the bowl of a stand mixer.  Add the butter and a spoonful of the sour cream mixture and mix on medium speed to moisten the flour.  Increase speed and beat for 30 seconds.  Scrape the sides, and mix in half of the remaining sour cream mixture. Beat for 20 seconds.  Repeat once more with the rest of the sour cream mixture.
Gently fold the blueberries into the cake batter with a spatula.  Spread the batter into the cake pan.  Break the topping into chunks across the top of the cake.  Bake for about 40-50 minutes, or until a toothpick inserted in the center comes out clean.  Cool completely, then serve… with coffee :)

Makes 9-16 square slices, depending on how large you like them


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