Blueberry Streusel Coffee Cake

There is something about Sunday mornings that makes me want to bake. Filling the still air with the sounds of egg shells cracking and the Kitchenaid whirring is music like no other. As the timer counts down, the smell of sweetness fills the rooms and sneaks out vents and windows to drive passers-by crazy.

Yesterday, with a large container of plump, sweet blueberries on hand, I decided to make a blueberry-streusel coffee cake. It was barely out of the oven when I was asked, "When can I cut a piece?" Twenty minutes later, I too gave in to the smell and soon had streusel crumbs tumbling to the floor as I devoured one piece and then two.

This yummy treat is adapted from a Martha Stewart recipe and I think you will find it hard to resist just having one piece. Happy baking!

Blueberry-Streusel Coffee Cake

1 stick (1/2 cup) unsalted butter, room temp (plus more for pan)

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup sugar

2 large eggs

1 teaspoon vanilla extract

1 cup sour cream

1 cup fresh (or frozen) blueberries (if using frozen, toss them first with a very small amount of flour so that they don't bleed into the batter)

1 cup streusel (see below)

Preheat oven to 350 degrees F. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, eggs, and vanilla on medium speed until light and fluffy, 2 to 3 minutes. Add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour. Beat until just combined, scraping down the sides of the bowl as needed.

Spoon about half the batter into the prepared pan. Arrange the berries in a single layer on top of the batter; avoid placing any berries against the pan's edge, as they may stick or burn if not fully encased in batter. Top with the remaining batter, making sure it is evenly distributed. Smooth with an offset spatula. Sprinkle the streusel evenly over the top of the batter.

Bake until the cake is golden brown and springs back when touched, 50 or so minutes (I've made this in different ovens and some times it takes longer. If you're unsure, use a cake tester..if it come out clean, voila). Transfer the pan to a wire rack set over a rimmed baking sheet and let the cake cool for 15 minutes. Invert the cake onto the rack, then reinvert (so streusel side is up) and let cool completely.

Streusel

(makes 4 cups....since you'll have extra...just store it in the fridge and when you have some yummy fruit from your garden or the farmers market, make a crumble).

2 1/4 cups all-purpose flour

3/4 cup packed light-brown sugar

2 1/4 teaspoons ground cinnamon

1 teaspoon coarse salt

1 1/2 stick (3/4 cup) unsalted butter, room temp

In a medium bowl, combine the flour, sugar, cinnamon and salt; cut in the butter using a pastry blender, until large, moist clumps form. Streusel can be refrigerated in an airtight container for up to 2 weeks.