Although I loathe mornings in general, my preferred time of day is amazingly the half-hour after my alarm rouses me at 6:45…and again at 7:00 (thank god for Snooze). I pour coffee, lighten it with a heavy-handed splash of milk and collapse to my sun-warmed dining room floor. For 20 minutes, coffee in hand and surrounded by a potpourri of toys and foil balls and twist ties, I lazily play with my kitties, Mochi and Wasabi – a purr, a rub behind the ears, a gentle bite, a pounce.
This morning, as they dashed about their kitty tent (yes, they have too many things!), I realized this moment merely lacked a wedge of almond-covered blueberry coffee cake. Coffee, cake and kitties, oh my!
Blueberry Coffee Cake
|1 cup + 1 T.||All-purpose flour|
|½ t.||Baking powder|
|¼ t.||Baking soda|
|¼ t.||Nutmeg (freshly ground, if possible)|
|½ t.||Finely grated lemon zest|
|½ c.||Buttermilk or Non-Fat Greek Yogurt|
|2 T.||Butter, melted|
|1 t.||Vanilla extract|
|3 T.||Brown sugar|
|1 cup||Fresh blueberries|
|2 T.||Demerara or brown sugar|
|4 T.||Sliced Almonds|
- Preheat oven to 350 degrees and grease an 8” springform pan.
- Combine 1 cup flour, sugar, baking powder, baking soda, nutmeg and salt
- Combine zest, egg, buttermilk, butter and vanilla. Add to dry ingredients and gently stir to combine – don’t overmix.
- Spoon 2/3 of the batter into pan. Sprinkle 1 T. flour on blueberries to avoid them sinking. Cover batter with brown sugar and blueberries. Spoon the remaining 1/3 batter on top. Sprinkle with demerara sugar and sliced almonds.
- Bake for 40 minutes or until golden brown and a toothpick inserted comes out clean.
- Cool 10 minutes. Serve warm.