This blueberry coffee cake recipe is ideal for summer when you have a flat of fresh blueberries to use up. But, don't worry—it works with frozen berries too.
This blueberry coffee cake recipe is ideal for summer when you have a flat of fresh blueberries idling on your counter. But if you’re reading this in the dead of winter, don’t worry: It works with frozen blueberries too. And yes, you can also swap out the fruit for an equal amount of raspberries, blackberries, currants, or whatever else looks good at the farmers market. The recipe came to us via one of our Best New Restaurants for 2012, Cakes & Ale in Decatur, Georgia .
Like many coffee cakes, it’s all about a mix of textures: the crumb should be moist and not overly dense, while the streusel topping should have a pleasing crunch that gives way to a burst of juicy berries. To achieve this, be sure to add the eggs to the mixing bowl one at a time and beat them thoroughly, which introduces air to the batter and ensures each ingredient is properly incorporated .
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