Blueberry Coffee Cake

I know what you’re thinking. I eat blueberries on the regular because they are one of the fountain of youth foods. I should. But I usually just bake them into muffins and cakes and call it a day. I found this recipe on the cooking during stolen moments blog, listed in the blogroll below and have made it a few times. My dad loves it. Someone told me a fight almost broke out over this cake. It is light and lovely. Thank heavens for foodie blogs and bluberries.

Blueberry Coffee Cake (from Cooking During Stolen Moments)

2 cups all purpose flour
1 1/2 cups sugar
1/2 cup butter, cut into small pieces
1 teaspoon baking powder
2 eggs-separated
1 cup milk
1 teaspoon vanilla
2 1/2 (or less) cups blueberries

Preheat oven to 350 F. Grease and flour a 13×9 pan, or a size close to it… Combine flour and sugar. Cut butter into this mixture until crumbly. Reserve 3/4 cup crumbs for the topping. Add baking powder, egg yolks, milk & vanilla to remaining crumbs and beat about 1 minute. Whisk reserved egg whites until soft peaks form. If you have an electric mixer, use it, if not, be ready to feel the burn..whisking egg whites? Perhaps that’s how Michelle Obama got those toned arms. Um, no. Gently fold the egg whites into the batter. Pour into prepared pan and sprinkle reserved crumbs evenly over batter. Bake for 35-40 minutes, or until lightly browned and fully cooked through. This cake will not last long if you have a few people around, so don’t worry about how long it will keep etc. It is DELICIOUS 🙂


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