As summer unfolds, every week there’s something new to look forward to on the local food scene.
Last weekend, blueberries created the “buzz.”
Notices hit social media and there was much excitement among food lovers. Market stands sold out quickly.
It’s not that blueberries are just so delicious and fresh and can be enjoyed with your breakfast or turned into a multitude of desserts — they also freeze well and I like that their shelf life is much longer than many other berries.
The following blueberry coffee cake is a great recipe to use local blueberries.
It has a delicious streusel topping and it’s ideal for a summer dessert or perfect for afternoon tea.
Enjoy the season while it lasts.
Blueberry Coffee Cake
3/4 cup (175 ml) brown sugar
1/2 tsp. (2 ml) cinnamon
1/2 cup (125 ml) flour
1/4 cup (50 ml) unsalted butter, softened
1. Combine all ingredients in medium bowl.
2. Using your fingertips, work butter into dry ingredients until crumbly. Set aside.
1/2 cup (125 ml) unsalted butter, softened
1 cup (250 ml) granulated sugar
2 large eggs
3/4 cup (175 ml) milk
2 tsp. (10 ml) baking powder
1/2 tsp. (2 ml) salt
2 cups (500 ml) pastry flour
1 tbsp. (15 ml) lemon zest
2 cups (500 ml) local blueberries
1. Preheat oven to 350F. Grease 9-inch springform pan and line bottom with parchment paper.
2. Using electric mixer, whip together butter and sugar until fluffy.
3. Add eggs one at a time until smooth and creamy. Beat in milk.
4. In separate bowl, whisk together baking powder, salt and flour.
5. Fold dry ingredients into wet ingredients. Stir in zest.
6. Fold in blueberries.
7. Spoon batter into parchment-lined springform pan.
8. Sprinkle reserved topping over batter.
9. Bake in preheated oven 45 to 60 minutes or until toothpick comes out clean when inserted into centre of cake.