East Blue Hill Blueberry Coffee Cake

Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

Maida Heatter

Ingredients Nutrition

Directions

  1. Adjust a rack one-third up from the bottom of the oven; preheat oven to 350°.
  2. Butter an 8-inch square pan and dust it all over with fine, dry bread crumbs or with toasted or untoasted wheat germ.
  3. Invert pan over paper, and tap lightly to shake out excess; set aside.
  4. Wash the berries and let drain.
  5. Sift together the flour, baking powder, cinnamon, nutmeg, and salt; set aside.
  6. In the small bowl of an electric mixer, beat the butter until it is soft.
  7. Beat in the vanilla and ¾ cup sugar; beat in the egg.
  8. Then on low speed, add half of the sifted ingredients, then the milk, and then the remaining sifted ingredients, beating only until incorporated.
  9. Remove the bowl from the mixer and stir in the grated lemon rind.
  10. Turn into prepared pan and smooth the top.
  11. In a bowl, toss the berries gently with the remaining 3 tablespoons sugar; spoon the berries evenly over the top of the cake.
  12. Bake for 45-50 minutes, until the top is lightly browned and the cake barely begins to come away from the sides of the pan.
  13. If you wish, after the cake is baked, sprinkle it lightly with crystal sugar or granulated sugar and place under a preheated broiler for only a minute or so (watch it carefully) to darken and glaze the top a bit more.
  14. Cool slightly in the pan; then cut into squares and serve warm.

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