Weekends are usually filled with hiking, reading, watching movies and cooking together as a family. On such days I make sweet treats and let my boys indulge as opposed to weekdays where we make more healthy and simple choices. This weekend was extra special since my husband was returning from his work travels, so I decided to make something he would relish with a cup of coffee. Before I started to make this special treat, I noticed looks from baby Freyja, our 4 year old labrador looking at me as if she’s saying “Mom I think you need to walk me first!” So of course I took her for her morning stroll on this beautiful foggy morning and got myself some invigorating energy as well. Now that I am back would love to get started on this very delicious blueberry coffee cake.
For the Cake
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 teaspoon orange zest
1/2 cup milk
2 cups fresh blueberries
For the Streusel Topping
1/2 cup all-purpose flour
6 tablespoons packed brown sugar
11/2 teaspoon ground cinnamon
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/4 teaspoon salt
To Make the streusel mix – In a small mixing bowl Combine the flour, cinnamon, brown sugar and salt. Mix well until no lumps of flour and sugar. Rub in the cold butter with your fingertips until it reaches a crumbly state. Refrigerate until ready to use.
Preheat the oven to 375°F and set the oven rack in the middle position. Line a 9-inch baking pan with parchment paper and grease it with butter.
In a separate mixing bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer or using a electric hand beater ,beat the butter and granulated sugar until creamy, about 2 to 3 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and orange zest.
Slowly add the flour mixture, alternating with the milk, beating on low speed until well combined. Add the blueberries to the batter and gently fold with a flat spatula
Pour the batter to the prepared pan and spread evenly. Sprinkle the streusel mix evenly over the batter. Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester comes out clean. Let the cake cool in the pan on a rack for about 25 minutes and enjoy this fresh out of the oven with a cup of tea, coffee or just as a dessert .
This cake will keep for a few days just wrap with foil or cut slices and keep in an air tight container in the fridge. Enjoy!