Record breaking heat this past two weeks (and high humidity goes without saying). Temps over 100 and heat index near 108-110 until yesterday , when they just said “dangerously high heat”. Great. Even turning on a burner brings more heat to the house. (Yes, I have made hot coffee or tea each morning. But that’s it for heat!) I bought corn at the Farmer’s Market but don’t feel like boiling water. I’ve had sliced tomatoes, a little tuna or cheese, some crackers, and for breakfast cereal & fruit & milk.
But this morning…it was only 79 at 9am with overcast skies, and no sun beating in the windows. Possible storms and a predicted high that plummeted down to the mid-90’s. So I made blueberry coffeecake. It’s a now-favorite recipe that I found in Gourmet years ago. Now it’s noon, and the sun is out. Its’ getting hot. there was no rain. But I have blueberry coffeecake!
Blueberry coffeecake with cinnamon streusel topping
For cake batter:
- 2 cups AP flour
- 2 t. baking powder
- ½ t. salt
- ½ stick (1/4 cup) unsalted butter, softened
- 3/4 c. sugar
- 1 large egg
- ½ c. milk
- 2 cups blueberries (frozen ones work, too – just bake a little longer)
- ½ c. sugar
- 1/4 c. AP flour
- ½ t. cinnamon
- ½ stick (1/4 c.) unsalted butter, chilled and cut into bits(I use regular butter, not unsalted, and just cut down on the salt I add)
- Preheat oven to 375. Grease an 8″ or 9″ square baking pan and dust with flour, knocking out excess.
- Make cake batter: Onto a sheet of waxed paper, sift together flour, baking powder, and salt. In a bowl with an electric mixer, cream butter and sugar until light and fluffy and beat in egg and milk. Add flour mixture in batches, beating until just combined. Fold in blueberries.
- Make topping: In a bowl combine all topping ingredients until mixture resembles coarse meal.
- Spread batter in prepared pan and sprinkle evenly with topping.
Bake cake in middle of oven 35 – 45 minutes, or until tester comes out clean.