Blueberry Coffee Cake

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Growing up, my Mother almost always had a frozen pecan coffee cake in the freezer – the one that boasts “everybody doesn’t like something, but nobody doesn’t like …”.  And when I would wander into the kitchen Sunday morning and she had prepared it, I was so excited.  I thought it was the best thing since PB&J sandwiches.

For years after I left home, I kept one in my freezer for those emergency coffee cake attacks.  It seemed too daunting to try and make one from scratch.  Until one day I was in the mood for a coffee cake with different ingredients.  So, I started experimenting.  My goal was to at least have something as good as that frozen coffee cake.  Years later I think I have something that might be even better – Blueberry Coffee Cake.

This coffee cake has only a few ingredients, is easy to put together and is really good the day of and the next day.  Here is how I make it.  Put 3 room temperature eggs and 2 cups of sugar in the mixing bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 10 minutes. Really.  10 minutes.  Do not skip this step – it is important for the lightness and leavening of the cake.  While that beats, grate the zest of a lemon.  After 10 minutes, add 1 ½ cups of softened room temperature butter, a teaspoon of vanilla and the grated lemon zest.  Mix for several minutes until well combined.  Then add 2 cups of cake flour and 1 teaspoon of salt.  Cake flour – rather than all-purpose flour – is important because it is light, soft, and tender, and will give you a fine, close crumb.

Finally add 1 pint of blueberries and stir to mix thoroughly.  Pour the mixture into a 9-inch springform pan that has been sprayed with cooking spray and pop into a pre-heated 350-degree oven and cook for 50 – 55 minutes until a toothpick inserted in the center comes out clean.  Allow to cool completely before glazing.  For the glaze, mix 1 cup of confectioner’s sugar with 2 – 3 tablespoons of lemon juice.  I like to swish the glaze on from side to side but you do you.

And that is it!  It is not only good to serve at breakfast or brunch, but it also makes a wonderful dessert after dinner.  I hope you will try it and I hope you find that nobody doesn’t like my Blueberry Coffee Cake.

 

Blueberry Coffee Cake

Prep time:  20 minutes

Cook time:  50 minutes

Serves:  8

Ingredients:

3 eggs, room temperature

2 cups of sugar

1 ½ sticks of butter, room temperature.

1 teaspoon of vanilla extract

Grated zest of a lemon

2 cups of cake flour

1 teaspoon of salt

1 pint of blueberries

Directions:

1. Preheat the oven to 350-degrees and spray a 9-inch springform pan with cooking spray.
2. In the bowl of a stand mixer fitted with the paddle attached, beat the eggs and sugar for 10 minutes.   10 Minutes.
3. Add the butter, vanilla extract and lemon zest and beat several minutes more. Add the cake flour and salt and beat until well incorporated but do not over mix.  Stir in the blueberries.
4. Pour into the prepared pan and bake in the preheated oven for 50 – 55 minutes until a toothpick inserted in the center comes out clean.
5. Allow to cool completely before glazing with a mixture of 1 cup of confectioner’s sugar and 2-3 tablespoons of lemon juice.