Wild Blueberry Streusel Coffee Cake

Aroostook's Note:

The wild berries give this traditional cake a bite. If you are unable to get wild, use cultivated berries and add 1/2 tsp of lemon juice for a bit of a kick. This recipe is from the Maine Department of Agriculture.

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Servings: 9

• 2 cups flour
• 2⁄3; cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon nutmeg
• 1 ½ cups wild blueberries (fresh or frozen)
• 2 brown eggs
• ½ cup milk
• ½ cup butter , melted and cooled
• 2 tablespoons sugar , for top

Struessel

• ½ cup flour
• ¼ cup brown sugar
• 1 teaspoon cinnamon
• 1⁄3; cup cold butter
• ¼ cup walnuts , chopped

Directions:

1. Preheat oven to 400F Streusel mixture: Cut the cold butter into the dry ingredients until uniformly crumbly, add nuts.
2. Cake: Sift and combine dry ingredients in mixing bowl.
3. Add blueberries.
4. In another bowl, beat eggs, milk and melted butter.
5. Combine milk mixture with the dry ingredients.
6. Stir until blended.
7. Put half of the batter in a greased and floured 9" square pan.
8. Sprinkle streusel mixture over batter.
9. Spread remaining batter over streusel and top with 2 tablespoons sugar.
10. Bake at 400 for 35 minutes.
11. Test with knife tip in center.
12. Cool before cutting.
13. Serve w/ a dollop of fresh whipped cream if you like.

Reviews

[LorenLou]

Not big nutmeg fans here, so should have paid more attention to the review that said to cut it back. A good recipe, but next time I think I will sub cinnamon for the nutmeg and increase the blueberries to 2 cups.

[Kay Baumgartner]

Deliciously wholesome. Not too sweet...which made it perfect for breakfast! I used 1/2tsp nutmeg because I was afraid of adding a whole teaspoon, but it would've been fine with that much, I think. Easy to make and produced a nice moist cake. I'll be using this one often! (I used canned wilderness blueberries and pecans because that's all I had)