Around these parts (and many others too, I suppose) blueberry and blackberry season happens to coincide with the oft dreaded for children, "back to school season". To ease my kids back into the early morning routine I'll often make them a few special breakfast treats to get them up and out of bed and somewhat looking forward to their day ahead. While I'd like to think that my baking is enough to make all things rosy and hunky dory in their lives, I am at heart a realist. No amount of baking goodness can wipe away the longing for the carefree days of summer, but at the very least it can help remove the sting. A bit. A very tiny bit.
In preparation for those rapidly approaching mornings of doom and gloom, I've started to raid my recipe box and turn my mind to thoughts of easy, prepare ahead breakfasts. Enter this divinely delicious blueberry coffee cake. This recipe was inspired by the Berry Best Muffin recipe found here http://pinkpatisserie.blogspot.com/2012/05/berry-best-streusel-muffins.html.
I fiddled with the ingredients slightly, went with all blueberries (doubled the amount), and doubled the streusel topping. Doubling the berries and the topping is necessary to make this recipe over the top, go big or go home, delicious. One simply cannot have too much streusel.
The ease of this recipe lies in it's ability to be prepped the night before then baked fresh in the morning. You could of course bake it the night before and serve it up, but it does taste quite amazing fresh from the oven.
This is also a lovely recipe for a brunch, afternoon or midnight snack.
Go Big Back to School Blueberry Coffee Cake
1 1/2 C. flour
3/4 C. sugar
2 t. baking powder
zest of one large lemon
1 teaspoon cinnamon
1/4 t. salt
1/2 C. milk
1/2 C. melted butter
1 large egg
2 C. fresh or frozen blueberries or blackberries (if using frozen berries do not thaw them before adding them to the batter)
1 C. golden brown sugar
2/3 C. flour
zest of 1 large lemon
1 C. pecans, roughly chopped
4 T. softened butter
Combine the dry ingredients in a large mixing bowl. Make a well in the middle then add the milk, butter and egg. Mix well. Fold in the berries.
Combine the streusel ingredients and set aside.
Cover the batter with plastic wrap and refrigerate. Leave the streusel out over night in a covered container. In the morning, preheat your oven to 350 degrees F. Butter and flour an 8 inch square baking pan, sprinkle the streusel on top and bake 50-60 minutes or until a toothpick comes out clean.
If your topping is browning too much, drape a piece of aluminum foil loosely over the top of the pan and finish baking.
Recipe adapted from Simply Classic, The Junior League of Seattle Cookbook