“Blueberry Boy Bait” That’s just a fabulous nickname for a coffeecake that will be enjoyed by a rockstar bride and her kick arse wedding party!
My dear friend, Laura Bordon/now Laura Dains, got married to an awesome man, Geoff Dains, yesterday. It was a ridiculously beautiful wedding and quite honestly, ridiculously fun.
Laura had asked me to make some kind of berry coffeecake for Saturday morning so that the mother-of-the-bride and bridesmaids would have something to snack on while getting their hair done. I was happy to step up.
So on Friday around 5:15 (after a very long week), I googled, “blueberry coffeecake,” and this popped up with five stars. The minute I saw “Blueberry Boy Bait” I knew it was on!
Now mind you, this week kicked me in the arse and caused me to become braindead and physically exhausted by Friday at 5:15. However once I changed into house pants, poured myself a glass of prosecco, turned on some good country music, and preheated the oven I felt a little giddy-up slip into my step. Within minutes I was dancing around the kitchen while singing and talking to Sherman (our trusty golden retriever). It ended up being a great way to unwind.
All in all, this is a very easy coffeecake and was a total hit with the bridal party and the hairstylists at 19 Blue. This is definitely a keeper!
Blueberry Coffeecake aka Blueberry Boy Bait (recipe care of onceuponachef.com)
Streusel: 6 tablespoons packed light brown sugar, 1/2 cup all-purpose flour (spooned into measuring cup and leveled-off), 4 tablespoons unsalted butter (cold, cut into 1/2-inch chunks), 1 teaspoon ground cinnamon, 1/4 teaspoon salt
Cake: 2 cups all-purpose flour (spooned into measuring cup and leveled-off), 2 teaspoons baking powder, 1/2 teaspoon salt, 1 stick (1/2 cup) unsalted butter (softened), 3/4 cup granulated sugar, 2 large eggs, 1-1/2 teaspoons vanilla extract, 1 teaspoon packed lemon zest, from 1 lemon, 1/2 cup milk, 2 cups fresh blueberries (frozen may be used but do not defrost)
DIRECTIONS: Make the streusel topping: Combine the brown sugar, flour, cinnamon, and salt in a small bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until it reaches a crumbly state. Refrigerate until ready to use. Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 9-inchsquare pan with butter or nonstick cooking spray. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and lemon zest. Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix. Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester comes out clean. Let cool in the pan on a rack for about 20 minutes, then serve right from the pan. This cake is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature.