Do you love blueberries? Do you love Easter brunch? Do you love coffee cake?
Then why not combine them all in this terrific blueberry-spice coffee cake that’s perfect for your Easter brunch gathering this year.
We found this delicious recipe (serves 8-10) via Chowhound.com
You will need (for the streusel):
- A half cup of light brown sugar, packed
- A half cup of rolled oats (make sure they are not instant oats)
- One-third cup of all-purpose flour
- One-quarter teaspoon of fine salt
- Six tablespoons of cold, unsalted butter (about three-quarters of a stick) cut into small pieces
For the cake itself, you will need:
- Two cups of fresh blueberries (this comes to about 10 ounces)
- Two cups plus two tablespoons of all-purpose flour
- One tablespoon of baking powder
- One tablespoon of ground cinnamon
- One-half teaspoon of fine salt
- One-quarter teaspoon of ground nutmeg
- Two-thirds cup whole milk, kept at room temperature
- One teaspoon of vanilla extract
- Eight tablespoons of unsalted butter (one stick), at room temperature (and more for coating the baking pan)
- One-half cup (plus two tablespoons) of light brown sugar, packed
- One-half cup (plus two tablespoons) of granulated sugar
- Two large eggs, held at room temperature
You also will need a 10-inch springform baking pan.
To make the streusel:
- Take the brown sugar, flour, oats, and salt and mix in a medium-sized bowl until they are combined evenly. With the tips of your fingers, blend the butter piece into the mix until the clumps are now bigger than a dime. Should take about two minutes.
- Refrigerate the mix while you make the cake.
To make the cake:
- Pre-heat the oven to 350 degrees F. Place a rack in the lower third.
- Coat a 10-inch pan with butter and then line the pan’s bottom with parchment paper and coat the paper with butter. Set the pan aside.
- Rinse the blueberries and remove excess water enough so that they remain damp, but not soaked. Transfer them to another medium-sized bowl and add two tablespoons of flour. Toss to coat, then set aside.
- Whisk the remaining flour, baking powder, salt, cinnamon, and nutmeg in another medium-sized bowl until the flour is distributed evenly. Set aside.
- Stir the vanilla and milk together in a small bowl (or even a measuring cup) until they are combined evenly. Set aside.
- Place the butter (measure it first) in the bowl of a stand mixer that is fitted with a paddle attachment. Mix the butter on mediumuntil it is smooth, about two minutes.
- Slowly add the sugars; just two tablespoons at a time until both sugars have been added (should take about five minutes).
- Stop the mixer and scrape its bowl’s sides with the paddle and a rubber spatula. Then return the mixer to medium speed. Now add the eggs one by one, letting the first one completely incorporate into the mix before adding the second egg. Once more, scrape down the bowl’s side.
- Reduce the mixer’s speed to slow and add one-quarter of the flour mixture. Mix until just combined.
- Pour in one-third of the milk mix and mix until just incorporated.
- Repeat, alternating between wet and dry ingredients. End with the dry ingredients until all are incorporated. (Tip: don’t overmix or the cake could be “tough.”)
- Take the bowl out of the mixer and add the blueberries. Leave excess flour behind.
- Use a rubber spatula and fold the berries in until they are distributed evenly.
- Turn the batter into your prepared pan.
- Sprinkle the chilled streusel over the batter evenly and press it lightly with your hands.
- Bake until a tester comes out clean and the top is golden brown. (Should take 55-60 minutes.)
- Take the pan out of the oven, place it on a wire rack and let it cool for at least 20 minutes. Unlock and remove the pan’s outer ring.
- To remove the pan’s bottom, place a piece of foil over the cake’s top and fold it – gently – around the cake’s sides. Place a cooling rack or plate on the cake’s top and then turn the cake over. Remove the springform bottom and remove the parchment paper. Place another plate on the cake’s bottom, turn it over again, and remove the foil and the plate/rack on the top of the cake.
- The cake can be stored in an air-tight container at room temperature for up to two days.
You naturally want to serve your Easter brunch guests the best in coffee. Contact one of Ubean Coffee’s independent distributors soon to make sure you have some of our delicious, specialty, organic coffee on hand for the holiday.