Recipe: Danielle's Blueberry Coffee Cake

I love wild Maine blueberries. They are smaller, sweeter, and don’t explode in baked goods like larger high bush blueberries. I’ve also noticed the smaller size of wild blueberries allows greater density of fruit in cakes and muffins, giving them a studded, jewel-like appearance.

For many years, my family made a blueberry buckle during the peak of Maine blueberry season. Buckle is a type of crumb cake that has a wobbly or “buckled” top, due to the berries or fruit softening during the baking process. I loved our version of blueberry buckle, but I also realized it needed some updating. Here’s my newest version, renamed Danielle’s Blueberry Coffee Cake. It is sweet, moist, and studded with blueberries. It also has a lot of crispy, sweet topping; my boyfriend’s favorite part. I’ve really enjoyed revising this recipe, and I hope you enjoy it as much as I have.

Blueberry Coffee Cake
2 Cups flour
1 teaspoon soda
1 teaspoon powder
1/2 tsp salt
1/2 Cup white sugar
1/2 Cup brown sugar
2 eggs
1/2 Cup butter
1 teaspoon vanilla
1 cup plain yogurt
2 to 3 Cups of blueberries (I use 3/4 of a quart)

Crumb Topping
1 Cup flour
1/2 Cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 Cup butter

1. Preheat the oven to 350˚. Grease a 9 x 13 cake pan, or two 9 inch round pans.
2. Cream butter and sugars. Add the eggs and vanilla, and mix well.
3. Mix the dry ingredients in a bowl, then add to the wet ingredients. Mix well, then add the yogurt.
4. Gently fold blueberries into the batter, blending until the batter is evenly studded.
5. Spread the batter into prepared pan(s).
6. Make the topping: cream the butter and sugar, then add flour and spices.
7. Spread the topping over the cake using your fingers to even spread it over the surface. There will be little gaps because it’s crumb topping.
8. Bake for 60 - 70 minutes, or until the center of the cake is set.

Serve warm with coffee or ice cream, or at room temperature. This cake is delicious for breakfast and snacking. Don't let it sit too long, though. It only lasts three or four days at room temperature.