Black Dog Blueberry Butter Cake
Terry Pogue
Published in: Black Dog Cafe
2 3/4 cup Flour
1 cup Sugar
1 tablespoons Baking powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
3 Eggs, -- beaten
1 cup Buttermilk
1 cup Butter -- melted (unsalted if on hand)
1 tablespoons Vanilla Extract
3 cup Blueberries -- fresh
TOPPING:
1/2 cup Sugar
1/4 cup Flour
1/4 pounds Butter -- cut into bits, cold
1/2 tablespoons Cinnamon, Ground
(Last four ingredients listed are topping ingredients)
Preheat oven to 350 F. Butter and flour a 9x13x2 baking dish. Sift the dry
cake ingredients together onto a large square of waxed paper. In a large
bowl, mix together all the wet ingredients except the blueberries. Pour
the dry ingredients into the wet and mix until just blended. Pour the
batter into the prepared pan and sprinkle with all of the fresh
blueberries. In a small bowl, crumble together the topping ingredients.
It's easy and mixes best if you use your hands. Sprinkle the butter
topping over the batter. Bake for about 50 minutes, or until a knife comes
out clean. The cake should be moist, not dry. After cooling, cut into big
squares or rectangles. Serve slightly warm with coffee.
Recipe Notes
Here is my absolute favorite blueberry coffee cake. I got it from the
Black Dog Restaurant cookbook. I double the topping usually, just because
I really really like a lot of it! :-) which brings the butter up to 3/4
lbs! YUM! It is especially good with a cup of coffee. *If you don't have
unsalted butter just omit the salt from the list. This also gets better
after a day or two. Becky
Exported from A Cook's Books -- Recipe management for Macintosh
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