by Millie Bentley
Greetings from Bethel. Weather is beginning to cool down but there might be still some time left to gather the remaining blackberries and blueberries left on the tundra. There must be plenty of berries out there waiting to go into some Eskimo ice cream or other delicious concoction like this coffee cake.
Blueberry Coffee Cake
TOPPING:
1/4 cup white sugar
1/4 cup brown sugar, firmly packed
2 teaspoons cinnamon
CAKE BATTER:
1 cup sour cream
1/2 teaspoon baking soda
1/4 cup cake flour
1 1/2 cups plus 2 tablespoons all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup fresh blueberries
1 stick (1/4 pound) unsalted butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla
Preheat oven to 350 degrees. Grease 9 x 9 x 2 inch pan. Mix topping ingredients in a small bowl and set aside.
Combine sour cream and baking soda in a medium bowl (it will swell and puff) and set aside. Sift flours, baking powder, salt, cinnamon and nutmeg into a bowl; set aside. Place blueberries in a small bowl and sprinkle 2 teaspoons of flour mixture over them. Toss, making sure they are all well coated; set aside.
Cream butter in mixing bowl of electric mixer. Add sugar and beat 2 minutes on low. Beat in eggs, one at a time, blending well after each addition. Mix in vanilla. On low speed, mix in half the flour mixture, the sour cream mixture and then the rest of flour. Scrape sides of bowl frequently to keep batter even-textured. Remove bowl from mixer and fold in blueberries. Scrape batter into prepared pan; smooth top and sprinkle topping evenly over batter. Bake in 350 degree preheated oven for 35 minutes or until a toothpick inserted in center comes out clean. Cool on a rack for 20 minutes. Cut into 16 squares for serving. Yumm! Yumm!
Until next time, dear Reader, vaya con Dios.
