Thursday, March 24, 2016

Blueberry Coffee Cake

This comes from the kitchen of Ree Drummond.

                        5 tablespoons salted butter, softened, plus more for greasing the pan
                        2 cups all-purpose flour
                        2 heaping teaspoons baking powder
                        1/2 teaspoon ground cinnamon
                        1/2 teaspoon salt
                        3/4 cup sugar
                        1 large egg
                        1/2 teaspoon vanilla extract
                         3/4 cup whole milk
                         2 cup fresh blueberries
                         1/2 cup all-purpose flour
                         1/2 cup sugar
                         6 tablespoons salted butter
                        1/2 teaspoon cinnamon
                        1/4 teaspoon salt
                        Sugar, for sprinkling
                        Softened butter, for serving
               For the cake: Preheat the oven to 359 degrees F. Grease a 9-by-13-inch baking pan with butter. Add the flour, baking powder, cinnamon and salt to a medium bowl and stir to combine. Set aside. Cream together the butter and sugar with an electric mixer. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and milk alternately and mix until incorporated. Do not over-beat. Stir in the blueberries until evenly distributed. Pour the batter into the prepared pan.
                       For the topping: Combine the flour, sugar, butter, cinnamon, and salt in a medium bowl and cut together using 2 knives or a pastry cutter. Sprinkle over the top of the batter.
                       Bake until the cake is golden brown, 40 to 45 minutes. Sprinkle with sugar. Cut into squares and serve with softened butter.

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