Rich, buttery, and brimming with sweet-tart berries, this cake is delicious any time of day, though we strongly suggest taking its name literally by pairing it with coffee and serving it for brunch. It makes a truly magical mid-morning meal.
How To:
- Preheat the oven to 350°F. Grease a 9x13-inch baking pan with butter.
- To make the cake batter, stir together the 2 cups flour, salt, and baking soda in a medium mixing bowl. Set aside.
- In a large bowl using an electric mixer on medium speed, cream together the room-temperature butter, sugar, cream cheese, and vanilla until light and smooth, 1 to 2 minutes.
- Reduce the speed to low, and add the eggs, one at a time, until combined.
- Add half the flour mixture to the creamed butter and mix until just combined. Mix in the milk and then the remaining flour mixture until combined.
- Toss the blueberries in the remaining 1 tablespoon flour and coat completely. Fold the blueberries into the batter until evenly distributed.
- Transfer the batter to the prepared pan and spread evenly.
- To make the streusel, stir together the flour, brown sugar, cinnamon, walnuts, and butter in a medium bowl until well combined. Sprinkle the streusel evenly over the coffee cake.
- Bake for 45 to 55 minutes, or until an inserted toothpick comes out clean. Transfer the cake to a wire rack and let cool.
Recipe courtesy of Dinner Bell Co-op member Jane Pederson (Thistle Dew Dairy)