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Blueberry coffee cake with walnut-streusel topping

(Food styling/Sheryl Julian & Janine Sciarappa; Photo by John Tlumacki/Globe Staff)
June 29, 2011

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Makes one 8-inch square

Lynne Wilson of Wilson Farm in Lexington makes this walnut-streusel-topped cake to serve with lobster dinners.

TOPPING

3 tablespoons cold butter, cut up
1/4 cup sugar
1/3 cup flour
1/4 teaspoon ground cinnamon
1/4 cup walnuts, coarsely chopped

1. In a bowl combine the butter, sugar, flour, cinnamon, and walnuts.

2. Work the mixture with a fork or your fingertips until it forms crumbs; refrigerate.

CAKE

Butter (for the pan)
Flour (for the pan)
1/2 pint (1 cup) fresh blueberries, picked over
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/3 cup (5 1/3 tablespoons) butter, at room temperature
2/3 cup sugar
2 eggs
1/2 cup whole milk

1. Set the oven at 350 degrees. Butter an 8-inch-square metal baking pan. Dust the pan with flour, tapping out the excess.

2. In a bowl toss the blueberries with 1 tablespoon of the flour.

3. In another bowl, whisk the remaining flour, baking powder, baking soda, salt, and cinnamon to blend them.

4. In an electric mixer, cream the butter and sugar until light. Beat in the eggs, one at a time. With the mixer set on its lowest speed, blend in the flour mixture alternately with the milk, beginning and ending with flour.

5. Remove the bowl from the mixer stand. With a rubber spatula fold in 1/2 cup of the blueberries. Transfer the batter to the pan and smooth the top. Top with remaining blueberries. Sprinkle with the topping.

6. Bake the cake for 35 to 40 minutes or until the top is brown. Adapted from Lynne Wilson