Blueberry Coffee Cake

We've been recovering from jet-lag for the past few weeks, so I haven't been doing much cooking or baking.  However, while we were gone our Elks Club blueberries arrived, so they've been calling to me.  First, I made a rather unsuccessful pie, but this coffee cake was perfect.  My sister froze the berries without washing them, so the first order of business was to defrost them, then rinse them, then be sure they were completely dry.

BLUEBERRY COFFEE CAKE

Crumble

1/2 cup (4 oz) brown sugar
1/2 cup (2.88 oz) AP flour
1 teaspoon cinnamon (I used Vietnamese)
1/4 cup (2 oz) butter, room temperature

Batter

3/4 cup (5.44 oz) granulated sugar
1/4 cup (2 oz) butter, room temperature
1/2 teaspoon orange oil
1 large egg
1/2 cup (4 oz) milk, room temperature
1 teaspoon vanilla
2 cups (8.5 oz) AP flour
2 teaspoons baking powder
1/2 teaspoon sea salt
2 cups (9.6 or so ounces) blueberries

Preheat the oven to 350 degrees F.

Spray a 9"x2" round cake pan with pan release spray, and set aside.

Mixing the crumble:

In a mixing bowl combine the brown sugar, AP flour, and cinnamon.  Mix with your fingers to combine the ingredients, taking care to break up any large pieces of brown sugar.  Add the butter to the sugar mixture and cut together with a fork.  Cut just until the mixture becomes crumbly.  Set aside.

Mixing the batter:

In a mixing bowl, combine the sugar and butter and beat to combine with a wooden spoon.

Add the egg and beat until mixture becomes light and creamy.

Add the milk, orange oil and vanilla to the creamed mixture and stir to combine.  It will look curdle-y.

In a separate container, combine the AP flour, baking powder and salt.  Stir with a fork to blend the dry ingredients.  Add all of the dry ingredients to the bowl of wet ingredients, stirring with a wooden spoon until smooth.

Fold in the fruit just until mixed.

Pour the batter into the pre-sprayed pan and smooth to the edges.

Sprinkle the top evenly with the crumble mixture

Bake at 350 degrees F for 35 to 40 minutes (mine took 40 minutes), checking with a toothpick in the center of the cake to see if it comes out clean.

Remove the cake from the oven and cool for 5 minutes.  Serve warm.  It can be reheated the next day with 24 seconds, full power, in the microwave.  This is a lovely, moist cake, and can be made with almost any fruit (peaches, apples, etc.).  

Note:  A while back I made this coffee cake using the recipe I got from the Zingerman's baking course. I ran into the measurement dilemma.  The recipe called for 2 cups of flour, which is 8.5 ounces.  However, they listed the weight as .64 pounds, which would be 10.24 ounces.  I reasoned that since they measure their recipes in weight, the weight must be right, not the measurement.  That coffeecake was just okay.  So this time, I used the 8.5 ounce measurement, and the cake was delicious!  The blueberry, orange oil, and cinnamon flavors just sang.  So, you get to benefit from my experiment.  

You're welcome.