Blueberry Coffee Cake (AKA Blueberry Boy Bait)
For the Streusel Topping
- 6 tablespoons packed light brown sugar
- 1/2 cup all-purpose flour, spooned into measuring cup and leveled-off
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 4 tbsp unsalted butter, cold, cut into 1/2-inch balls
For your Cake
- 2 cups loaf bread, spooned into measuring cup plus leveled-off
- 2 tsp baking powder
- 1/2 tsp salt
- 1 rod (1/2 cup) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 big eggs
- 1-1/2 tsp vanilla extract
- 1 teaspoon packed lemon zest, from 1 lemon
- 1/2 cup milk
- 2 cups fresh blueberries (frozen can be used but don’t defrost)
- Make the streusel topping: Combine the brown sugar, flour, cinnamon, and salt in a small bowl. With your fingers, mix until no lumps of brown sugar stay. Rub in the butter with your fingertips until it reaches a crumbly state. Refrigerate till ready to use.
- Preheat the oven to 375°F and place an oven rack at the center place. Grease a 9-inch square pan with butter or nonstick cooking spray.
- In a medium bowlwhisk together the flour, baking powder and salt. Put aside.
- From the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and then beating well after each addition. Beat in lemon zest and the vanilla extract.
- Gradually add the flour mixture, alternating with the milk, beating on low speed to blend. Add the berries into the batter and fold gently with a spatula until evenly dispersed. Don’t over-mix.
- Transfer the batter into the prepared pan and spread evenly. Sprinkle the streusel topping over the batter. Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester comes out clean. Let cool in the pan on a rack for approximately 20 minutes, then serve straight from the pan.
- This cake is served on the day it’s made. Leftovers will keep nicely for a couple of days wrapped in foil and kept at room temperature.