One of my favourite fruits to eat and cook with are blueberries. When they become available, the wild blueberries sold by the roadside, tame ones from your garden or farmers markets they all bring the feeling of mid-summer. Here’s hoping for another four weeks of sunny and hot weather to ripen the tomatoes and peppers.
Blueberry Coffee Cake
This cake is quick to make and I switched the white flour to spelt. It makes the cake denser but a bit healthier.
TOPPING:
1 cup brown sugar
1 /4 cup softened butter
2 tsp cinnamon
CAKE:
3/4 cup sugar
3/4 cup softened butter
1 egg
1 cup sour cream
1 tsp vanilla
2 cups all-purpose flour
1 tsp each baking powder and baking soda
2 cups fresh blueberries
Topping:
In small bowl, using a fork, stir together sugar, butter and cinnamon until well combined and crumbly; set aside.
Cake: Preheat oven to 350°F; lightly grease a 9-inch springform pan.
In a medium bowl using electric mixer, cream together sugar and butter until light and fluffy. Beat in egg on low speed until well combined. Stir in sour cream and vanilla.
In separate bowl, stir together flour, baking powder, baking soda and salt. Gradually stir flour mixture into sugar-butter mixture until well combined (batter will be stiff).
Spoon two-thirds of cake batter into prepared pan, spreading evenly. Top evenly with blueberries. Drop remaining batter by spoonfuls on top of blueberries; spread evenly to more or less cover blueberries. Sprinkle evenly with topping.
Bake 50 to 60 minutes or until well risen, golden brown and firm to touch. Let cool in pan on wire rack. Release sides of pan; place cake on serving plate. Serve warm or cold.
