I’ve got to ask my wife to stop bringing me these great dessert recipes. For years I’ve been telling people, “I’m a cook, my wife is the baker.” Then she leans over and whispers in my ear, “Blueberry … coffee … cake.”
Are you kidding me? Of course I had to make it. And of course it was delicious. But if she keeps bringing me this stuff, people are going to start thinking I can bake. And how manly would that be?
Ingredients
2 cups sifted all-purpose flour
1½ cup sugar
2/3 cup butter
2 teaspoons baking powder
1 teaspoon salt
2 egg yolks
2 egg whites
1 cup milk
1 cup fresh blueberries
Directions
Sift the flour into a mixing bowl, and add the sugar.
Add the butter, which should be about room temperature — soft enough to work with, but not melted. Cut it in with a pastry cutter until it becomes a coarse meal. That means pieces no bigger than a pea.
Reserve 3/4 cup of the dry mix. This will be the topping.
Into the dry mixture, add the egg yolks, baking powder, salt and milk.
By the way yes, the bowl suddenly changed. I didn’t want to mix by hand, but the pastry cutter doesn’t work really well in the bowl from my stand mixer.
Beat everything together on low speed until just combined, but still lumpy. If you over-beat, you’ll develop the gluten in the flour and make the cake tough and chewy.
Now whip the egg whites until they have formed stiff peaks.
Add them to the batter and fold in carefully by hand, trying not to deflate them.
Pour the batter into a greased and floured 9 x 13 pan. Distribute the blueberries across the top.
Don’t press the berries down, they’ll sink plenty before the batter starts to set up.
Now get the dry mix that you reserved at the beginning, and sprinkle it evenly over the top of the berries.
Bake at 350° for 40-50 minutes, until a toothpick inserted in the tallest part comes out clean. (You may need to try a few times to not hit a berry.)
Try to keep the kids away from it for a few minutes while it cools.
But feel free to get right in there an take a whiff of it. (PS: Don’t make moaning sounds when sniffing your pastries. I’m just sayin’ …)
Cut into 2 to 3-inch squares.
And that’s it.
Ingredients
- 2 cups sifted all-purpose flour
- 1½ cup sugar
- 2/3 cup butter
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 egg yolks
- 2 egg whites
- 1 cup milk
- 1 cup fresh blueberries
Instructions
Sift the flour into a mixing bowl, and add the sugar. Add the room-temperature butter and cut it in with a pastry cutter until it becomes a coarse meal. Reserve 3/4 cup of the dry mix for the topping.
Into the dry mixture, add the egg yolks, baking powder, salt and milk. Beat together on low speed (or mix by hand) until just combined, but still lumpy.
In a separate bowl, whip the egg whites until they have formed stiff peaks. Fold gently into the batter. Pour the batter into a greased and floured 9 x 13 pan. Distribute the blueberries across the top. Sprinkle the reserved dry mix over the top.
Bake at 350° for 40-50 minutes. Serve still warm with a glass of cold milk. (Cold milk not optional.)
