This recipe has been in my family for years. It's just a simple blueberry coffee cake. When I was just a kid, growing up in Missouri, my mom had a whole garden that traveled the length of our yard donated to berries. Every time I was outdoors playing, and I felt a little hungry, I remember running to the garden and eating my fill of summer berries. We had so many berries that she would make preserves and this wonderful cake for neighbors and friends.
It is a simple and delicious cake.
Spray an 8x8 or 9x9 square cake pan with non-stick spray
Pre-heat oven to 350 degrees
1/2 stick soften butter
1 egg room temperature
1/2 cup of sugar
1/2 sour milk (whole milk with 1 T. lemon juice)
1 teaspoon lemon extract
1 teaspoon lemon zest
2 cups cake flour ( must be cake flour)
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon salt
2 cups fresh or frozen blueberries
1/2 cup cake flour
1/2 cup sugar
1/4 teaspoon cinnamon
1/2 stick butter slightly soft
Cream you butter and sugar till fluffy and lighter in color, add egg, lemon extract, grated lemon zest and beat. Sift your dry ingredients and alternate adding dry ingredients and milk to your creamed butter mixture. When incorporated add your blueberries. Put in pan and smooth topping with offset spatula. With the same bowl after it has been scraped with spatula, you do not have to wash bowl, add your topping ingredients to bowl and use paddle attachment. Mix. You will make a fine crumb texture, add this to the top of your cake evenly. Bake at 350 degrees for 35 to 45 minutes. Let cool, sprinkle powder sugar and serve with coffee or tea.