Recipe: Alaskan Blueberry Coffee Cake with Blueberry Spread

ALASKAN BLUEBERRY COFFEE CAKE


FOR THE TOPPING:
1/3 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 teaspoon round cinnamon
1/4 cup chilled butter or margarine
FOR THE BATTER:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1 large egg
1/4 cup canola oil
3/4 cup milk
1 1/2 cups fresh blueberries
FOR SERVING:
Blueberry Spread (recipe follows)

Position the rack in the center of the oven and preheat to 375 degrees F. Grease and flour the bottom of a 9-inch square or round baking pan.

TO MAKE THE TOPPING:
In a small bowl, combine the flour, brown sugar, and cinnamon. Using a pastry blender or two knives scissor-fashion, cut in the butter until the mixture resembles coarse crumbs. Set aside.

TO MAKE THE BATTER:
In a large bowl, blend together the flour, sugar, baking powder, and salt.

In a medium bowl, beat the egg until foamy before beating into the oil and milk. Fold in 1 cup of the blueberries. Combine the two mixtures, blending until the dry ingredients are just moistened.

TO BAKE:
Spread the batter into the prepared baking pan. Sprinkle on the topping mixture and top with the remaining 1/2 cup blueberries.

Bake for 25 to 30 minutes, or until a cake tester or wooden toothpick inserted into the cake comes out clean and the berries on top appear dried out. Remove the pan from the oven and cool on a wire rack for 5 to 8 minutes.

Serve warm or cooled, and with Blueberry Spread.

BLUEBERRY SPREAD
Makes 2 cups

1/3 cup cold water
1 package unflavored gelatin (1/4 ounce)
3 cups blueberries
1/2 teaspoon ground ginger
2 tablespoons granulated sugar
4 teaspoons lemon juice
1 teaspoon grated lemon zest

Place the water in a medium saucepan and sprinkle in the gelatin. Set the pan over medium-low heat and stir gently until the gelatin has dissolved.

Using a large spoon, stir in the blueberries, ginger, sugar, lemon juice, and zest. Raise the heat and bring the mixture to a boil. Reduce to a simmer, cover the pan, and cook for 3 to 5 minutes, or until the fruit is tender.

Remove from the heat and cool for 5 minutes before transferring to a serving bowl. Serve warm or cold.

Makes 1 (9-inch) coffee cake, 6 to 8 servings
Source: 1001 Muffins by Gregg R. Gillespie