Categories: Blueberries, Breakfast, Coffee Cake

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon table salt
• 1/2 lb butter, softened
• 1/2 cup white sugar
• 3/4 cup packed light brown sugar
• 3 large eggs
• 1 cup milk
• 1 cup frozen wild blueberries, divided
• 1 teaspoon flour
• 1/4 cup white sugar
• 1/2 teaspoon cinnamon

Directions

1. In a bowl, whisk together flour, baking powder and salt.

2. In work bowl of a stand mixer, cream together butter, white sugar and light brown sugar on medium-high until fluffy, about 2 minutes. About halfway through, scrape down sides and bottom of bowl with a spatula. While mixer is running, add eggs one a time. When well combined, alternate adding flour mixture by thirds and milk divided in half (that is, add 1/3 of the flour then 1/2 the milk, then half the remaining flour, the rest of the milk, then the last of the flour). Mix until just incorporated; do not over mix. Stir briefly by hand to finish.

3. Toss 1/2 c frozen blueberries with 1 t flour, then fold them into the batter.

4. Grease and flour a 9×13×2″ baking pan. Pour batter into prepared pan and spread evenly. Sprinkle remaining 1/2 c frozen blueberries evenly over the top of the cake batter. Stir cinnamon into sugar and sprinkle over the top.

5. Place pan in a preheated 350°F oven on the middle rack for 40-45 minutes or until a toothpick inserted in the center comes out clean. Rotate pan 180° halfway through. Cool in pan 20 minutes, then turn entire cake out onto a rack, then invert onto a cutting board.

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