Fresh blueberry time!! We have a local farm where we pick gorgeous, pesticide-free blueberries for only $1.50/lb--amazing! I picked close to 10 pounds and so now have a wonderful stock of berries begging to be used. I did freeze a lot so I'll be able to enjoy them throughout the year as well.
I made a coffeecake today which is really nice from America's Test Kitchen. It is very tender and buttery, studded with sweet blueberries. It is topped with cinnamon and sugar which I really like--not as rich as a crumb topping, but just enough to give it sweetness and crunch on the top. Yum! Continue for blueberry recipe.Blueberry Boy Bait
The Best of America's Test Kitchen 2008
16 T unsalted butter, softened
2 cups all-purpose flour
1 T baking powder
1 t salt
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cups whole milk
3/4 cup blueberries, fresh or frozen, tossed with 1 t flour
3/4 cup blueberries
1/4 cup granulated sugar
1/2 t ground cinnamon
Preheat oven to 350 degrees.
Grease and flour a 9x13 pan.
Whisk flour, powder, and salt in medium bowl.
With a mixer, beat butter and sugars on medium-high speed until fluffy, about 3 min., scraping the sides when needed.
Add the eggs, one at a time, beating until just incorporated.
Reduce speed to medium and beat in 1/3 of the flour mixture until incorporated; beat in 1/2 of the milk.
Beat in 1/2 of the remaining flour mixture, then the remaining milk, finally the rest of the flour.
Gently fold blueberries into the batter.
Pour the batter into the pan and smooth with a spatula.
For the topping, scatter the berries over the top of the batter.
Mix the sugar and cinnamon together in a small bowl and sprinkle over the batter.
Bake about 45 min.
cool the cake in the pan for 20 minutes.
Cut into squares and serve warm or at room temperature.