We had a bunch of blueberries hanging out in the fridge, and my husband uncharacteristically wanted to bake something with them. We got out the cookbooks and starting looking for something to do, and stumbled upon a recipe in the Gourmet Cookbook for Blueberry Almond Coffeecake. I didn't have the almonds, so we made it without them... and it was so delicious that I made a second one to take to mom's for Christmas!
Sometime I'm going to make these and pass them out to all those friends and neighbors who gave us cookies at Christmas...
Blueberry Coffee Cake
2 c. flour
2 t. baking powerd
3/4 t. salt
1 stick butter, softened
1 1/4 c. sugar
2 large eggs
1 t. vanilla extract
1/2 c. whole milk
15 oz. blueberries
Put rack in the middle of oven and preheat to 350 degrees. Butter a shallow (2 1/4 inch deep) 2 to 2 1/2 quart baking dish.
Sift together flour, baking powder, and salt into a bowl. combine butter and 1 1/4 c. sugar in a large bowl and beat with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in whole eggs, one at a time, beatuing well after each addition, then beat in vanilla. Reduce speed to low and ad flour mixture and milk alternatively in batches beginning and ending with flour mixture and mixing until just incorporated. Fold in berries. Spoon batter into baking dish and spread evenly.
Bake until golden brown and a wooden pick inserted in center comes out clean... 50 minutes to 1 hour. Cool inpan on rack for 10 minutes. Invert cake onto rack then invert again. Serve warm or at room temperature.