East Blue Hill Blueberry Coffee Cake

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 6 ounces fresh blueberries (1 1/2 cups)
• 1 1/2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 ounces unsalted butter (1/2 stick)
• 1 teaspoon vanilla
• 3/4 cup sugar, plus
• 3 tablespoons sugar
• 1 egg
• 2/3 cup milk
• 1 grated lemon, rind of
• crystal sugar or granulated sugar

Recipe

• 1 adjust a rack one-third up from the bottom of the oven; preheat oven to 350°.
• 2 butter an 8-inch square pan and dust it all over with fine, dry bread crumbs or with toasted or untoasted wheat germ.
• 3 invert pan over paper, and tap lightly to shake out excess; set aside.
• 4 wash the berries and let drain.
• 5 sift together the flour, baking powder, cinnamon, nutmeg, and salt; set aside.
• 6 in the small bowl of an electric mixer, beat the butter until it is soft.
• 7 beat in the vanilla and ¾ cup sugar; beat in the egg.
• 8 then on low speed, add half of the sifted ingredients, then the milk, and then the remaining sifted ingredients, beating only until incorporated.
• 9 remove the bowl from the mixer and stir in the grated lemon rind.
• 10 turn into prepared pan and smooth the top.
• 11 in a bowl, toss the berries gently with the remaining 3 tablespoons sugar; spoon the berries evenly over the top of the cake.
• 12 bake for 45-50 minutes, until the top is lightly browned and the cake barely begins to come away from the sides of the pan.
• 13 if you wish, after the cake is baked, sprinkle it lightly with crystal sugar or granulated sugar and place under a preheated broiler for only a minute or so (watch it carefully) to darken and glaze the top a bit more.
• 14 cool slightly in the pan; then cut into squares and serve warm.