ALASKAN BLUEBERRY COFFEE CAKE
Serves 6
This cake has a great flavor!
Print
FOR THE TOPPING
  1. 1/3 cup all-purpose flour
  2. 1/2 cup firmly packed brown sugar
  3. 1/2 teaspoon round cinnamon
  4. 1/4 cup chilled butter or margarine
FOR THE BATTER
  1. 1 1/2 cups all-purpose flour
  2. 3/4 cup granulated sugar
  3. 2 1/2 teaspoons baking powder
  4. 1 teaspoon salt
  5. 1 large egg
  6. 1/4 cup canola oil
  7. 3/4 cup milk
  8. 1 1/2 cups fresh blueberries
FOR SERVING
  1. Blueberry Spread
  2. 1/3 cup cold water
  3. 1 package unflavored gelatin (1/4 ounce)
  4. 3 cups blueberries
  5. 1/2 teaspoon ground ginger
  6. 2 tablespoons granulated sugar
  7. 4 teaspoons lemon juice
  8. 1 teaspoon grated lemon zest
Instructions
  1. 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
  1. 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
  1. In a large bowl, blend together the flour, sugar, baking powder, and salt.
  2. 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
  1. Spread the batter into the prepared baking pan. Sprinkle on the topping mixture and top with the remaining 1/2 cup blueberries.
  2. 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.
  3. Blueberry Spread
  4. 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.
  5. 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.
  6. Remove from the heat and cool for 5 minutes before transferring to a serving bowl. Serve warm or cold.
  7. Serve war