Why I chose this recipe:
Since our blueberry bushes are not mature in Vermont and they do not yet produce the quantity of blueberries I bake with, every year our family goes to a pick-your-own blueberry orchard. When the kids were young we used to call the adventure Forced Family Fun. However, they have finally bought into our annual tradition and actually asked to go this year.
This year we found a new place closer to our home in Vermont. It is a blueberry orchard that is run by the owners’ of Harry’s Restaurant in Ludlow, VT. So one morning after the children came home from sleep-away camp we climbed into the car to check out a new orchard.
With pints and pints of blueberries now begging to be used, I turned on the oven and decided to create a blueberry crumb coffee cake that was irresistible. After six (yes six) attempts, my family and friends tell me this is it.
So please grab some blueberries before they go out of season, whip up this recipe and .
Cake Ingredients
1 ¼ cup flour, plus 1 Tbsp
1 tsp baking powder
½ tsp kosher salt
8 Tbsp (1 stick) butter
7/8 cup sugar
1 large egg yolk
2 large eggs
1 tsp vanilla
¼ cup vanilla Greek yogurt
1/3 cup buttermilk
1 cup fresh blueberries
Crumb Ingredients
1 cup brown sugar
1 cup flour
8 Tbsp (1 stick) butter, room temperature and cubed
1 ½ tsp cinnamon
¼ tsp nutmeg
¼ tsp kosher salt
Directions
Preheat oven to 350 degrees.
Spray 9-inch spring form pan with cooking spray. Set aside.
Combine 1 ¼ cups flour, baking powder and salt in medium bowl and set aside.
Mix blueberries and 1Tbsp flour in medium bowl and set aside.
In stand mixer with paddle attachment, mix butter and sugar on medium until fully combine and with a light and fluffy consistency.
Add egg yolk and blend.
Add whole eggs, one at a time, and mix on medium until fully combined scraping sides of bowl as needed.
Mix in vanilla and Greek yogurt and blend until combined.
Finally add flour mixture and buttermilk, alternating each one-half at a time.
When fully combined, remove paddle attachment and pour batter into prepared pan.
Bake for 20 minutes.
While cake is baking, prepare crumb topping.
Combine all crumb topping ingredients in medium-sized bowl.
Using a pastry blender or fork, combine all ingredients until mixture resembles coarse crumb.
After the 20 minutes, remove partially baked cake from oven and push floured blueberries into batter slightly.
Then sprinkle crumb topping on top of floured blueberries.
Bake for another 25-30 minutes.
Remove from oven and let stand to cool for at least 30 minutes.
Serve warm or room temperature.