Spring is coming and I'm trying to use up my stash of frozen blueberries. I thought I'd share my recipe for an easy coffeecake which I think is delicious and it has the added bonus of using a lot of blueberries. This is a good simple cake and not very sweet.
2 Tbs. sugar
1/4 tsp. nutmeg, fresh grated
2 cup all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
3/4 cup buttermilk
2/3 cup sugar
2 large eggs
1 /4 cup butter, melted
3 cups blueberries
In a small bowl combine sugar and nutmeg, set aside.
In large bowl, combine flour, baking powder, salt and baking soda; set aside.
In another bowl, whisk buttermilk, sugar, eggs and melted butter. Add to the flour mixture, stirring to blend well. Fold in blueberries. Spread batter into greased 8 inch baking dish. Sprinkle with topping.
Bake at 350 for 50 to 60 minutes or until cake tester inserted in center of cake comes out clean. Let cool in dish on wire rack for at least 30 minutes before servings. Makes 9-12 servings.
Tuck's notes: I double the topping, I like that crunch. I also add cinnamon on occasion - sometimes both. The recipe called for an 8 inch pan but I use a 9 inch, I think it works better. I've used buttermilk/yogurt/sour cream all equally good. I sometimes add 1/2 tsp. lemon zest or orange zest.
I've been using this recipe for more years than I can remember and I've made this by mixing dry ingred. together and then dumping in the wet ingred., mixing quickly and baking - cake turned out fine. I've also taken care and mixed for longer when mixing the wet ingred. together and the cake is understandably better.
I measure out the blueberries and stick them back in the freezer until it's time to add them (no blue streaks) and I don't mix the blueberries with flour, I've never had a problem with sinking.