Blueberry Coffee Cake

by Sue Zelickson, Tastemaker in Residence - Recipe from Celebrations to Remember by Soile Anderson & Eleanor Ostman


1 1/2 cups flour

1 1/4 cups sugar

1 1/2 tsp baking powder

2 sticks cold butter, cut into cubes

3 eggs

1 tsp vanilla

1 1/2 cups of fresh blueberries or lingonberries

1/3 cup apricot jelly


Mix flour, sugar and baking powder in a mixer, using the paddle blade. Add butter cubes, 1/2 stick at a time, while mixer is on low speed, until a fluffy paste forms. Crack eggs one at a time in a separate bowl. Slowly add 1 egg at a time, with mixer at low speed. Add vanilla.

Grease and flower a 9-inch round cake pan, preferably one with a removable bottom. Place batter in pan. Sprinkle blueberries on top of batter. Bake in a 350° oven for 45 minutes, or until a toothpick comes out clean. If not done, lower temperature and bake longer. Remove cake from oven and cool. Remove from pan. If not serving immediately, wrap and freeze. If using right away, briefly simmer apricot jelly with a small amount of water, stirring until smooth; brush warm glaze over cake.

Makes 1 cake.