Shelly's Recipe

BLUEBERRY BREAKFAST CAKE

Category: Coffee Cake

Cake
2 cups flour plus 1 tsp
1 tablespoon baking powder
1 tsp salt
1 cup unsalted butter, softened
3/4 cup packed light brown sugar
1/2 cup sugar
3 large eggs
1 cup whole milk
1/2 cup blueberries, fresh or frozen, see note)

Topping
1/2 cup blueberries, fresh or frozen (see note)
1/4 cup sugar
1/2 tsp ground cinnamon

1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.

2. Whisk 2 cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about 2 minutes. Add eggs, one at a time, beating until just incorporated. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining 1 teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.

3. For the topping: Scatter blue-berries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)

Serves 12

NOTE: If using frozen blueberries, do not let them thaw, as they will turn the batter a blue-green color.