This is a delicous recipe for coffeecake my family has made for years. We adapted it from Bon Apetit Magazine. If you want the blueberries to be dispersed throughout, toss them in a small amount of flour before adding them to the batter. The recipe also makes about 27 perfect cupcakes with or without cupcake liners. Be sure to butter and flour the cupcake tins if you don’t use liners. The brand of spices used greatly affects the flavor. I order Penzeys.com spices. My favorite cinnamon is their Ceylon Cinnamon. I also use freshly grated nutmeg. You can always switch your spices up…..cloves, nutmeg, cinnamon, mace, ginger
Butter the bottom and sides of a 9 x 13 inch baking pan.
In a large bowl beat
½ cup butter, softened
Add 1 ½ cups sugar and beat till fluffy
Add 4 eggs and beat until light
In another large bowl whisk together:
3 cups flour
4 tsps. baking powder
1 tsp salt
1 tsp nutmeg
½ tsp cloves
Add 1 cup milk and
Add flour mix to butter mix and blend till just combined.
Gently mix in:
4 cups fresh blueberries or thawed frozen & drained berries of any kind
Pour batter into prepared baking pan.
In a small bowl mix the streusel topping:
1 cup sugar
2/3 cup flour
1 tsp cinnamon
Cut in with 2 knives: ½ cup cold butter.
Cut until mixture is the size of peas.
Sprinkle over batter
Bake at 375 degrees 45 minutes or until light brown and cake pulls away from sides of the pan.