Although I do not always make it past midnight on New Year’s Eve, there is one thing that is certain. New Year’s brunch is something that I always do at my home in my pajamas. Although only one of my children still lives at home, the other two, who live near by ,would not miss it for the world. Along with whatever egg dish I decide to make that day, and my minted fruit salad, I always make my Blueberry Muffin Coffee Cake. It is easy and delicious. And who doesn’t love a warm coffee cake topped with a brown sugar streusel and filled with fresh blueberries to start off the New Year.
The recipe, which is in my Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book is below. If you don’t feel like you want to bake it that morning, you can bake it ahead of time. In the morning, remove the slices from the pan, wrap them in tin foil and place in a preheated 300° degree oven until a knife inserted in the center comes out very warm.
Blueberry Muffin Breakfast Cake
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Vegetable oil for greasing the dish
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
10 tablespoons ( 1 1/4 sticks) unsalted butter, at room temperature
1 1/2 cups of granulated sugar
1 1/2 teaspoons pure vanilla extract
2 large eggs, at room temperature
3/4 cup whole milk, at room temperature
1 3/4 cups blueberries
8 tablespoons ( 1 stick) unsalted butter, cut into 8 pieces, at room temperature
1/3 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup (lightly packed) light brown sugar
2 teaspoons of cinnamon
Pinch of salt
- Place a rack in the center of the oven at 350ºF. Lightly grease a 9-inch square baking pan with vegetable oi or butter.
- Make the cake. Sift the flour, baking powder, and salt together into a small bowl.
- Cream the butter, sugar, and vanilla in a medium-size mixing bowl with an electric mixer on medium speed until the mixture is light and fluffy, about 2 minutes. Stop the mixer once or twice to scrape the bowl with a rubber spatula.
- Add the sugar to the butter mixture one at a time and mix on medium speed after each addition until blended, 8 to 10 seconds. Scrape the bowl each time.
- Fold one-third of the dry ingredients Into the butter mixture by hand, just until they have absorbed the liquid but are not thoroughly blended. Fold in half the milk by hand with several strokes, then the rest of the dry ingredients, folding just until they are absorbed. Add the rest of the milk and fold it in just until the batter is smooth.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan. Bake until the top is just set but not golden, 25 to 30 minutes.
- Meanwhile, make the topping: place all the Ingredients in a food processor and pulse until blended, about 10 pulses. Or mix all until the dry ingredients in a small bowl and rub the butter into the mixture with you fingers.
- When the top of the cake is set, cover the surface with spoonful’s of topping and return the cake to the oven until the topping spreads and begins to get crunchy, 15 to 20 minutes.
- Remove the cake from the oven and serve it hot. It is good eaten plain or buttered like a muffin.