Blueberry Coffee Cake (as featured on The Stir)

You can say the summer of 2020 is unlike anything we’ve seen before. With the ongoing global pandemic, the idea of gathering for a large family reunion, seeing an outdoor concert or even going on a Saturday night movie date seems far-fetched.

The Fourth of July holiday weekend is usually the time when summer movie releases compete for the year’s biggest box-office take. But with most movie theaters still shut down across the country, the box office won’t be seeing any business any time soon.

For this installment of the SIP Series on The Stir, host Trish Muyco-Tobin and her guest co-host, entertainment maven Debbie Baldwin, have prepared a list of top Hollywood money-makers, reliving the thrill and excitement that summer blockbusters have given audiences in last several decades. Find out why these “stand up and cheer” movies are worth watching over and over again.

Watch Volume 9 of the SIP (Shelter in Place) Series on The Stir here

For the perfect summertime sweet treat, we present Blueberry Coffee Cake (aka Boy Bait), an award-winning recipe from 1954 that reportedly had a mesmerizing effect on young men. This recipe comes courtesy of Once Upon a Chef’s Jenn Segal.

Front and center for this recipe are fresh blueberries, which are plentiful and ripe for the picking this time of year. Combine fresh freshly-picked berries from the fields (or from the grocery store) with pantry-friendly ingredients to make one rich, flavor-packed pastry to go with your morning coffee – or whenever you need a special pick-me-up.

BLUEBERRY COFFEE CAKE (aka BOY BAIT) 

Ingredients

For the Streusel Topping

• 6 T packed light brown sugar
• 1/2 cup all-purpose flour
• 1 T ground cinnamon
• 1/4 t salt
• 4 T unsalted butter, cold, cut into 1/2-inch chunks

For the Cake

• 2 cups all-purpose flour
• 2 t baking powder
• 1/2 t salt
• 1 stick (1/2 cup) unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1-1/2 t vanilla extract
• 1 t packed lemon zest, from 1 lemon
• 1/2 cup milk
• 2 cups fresh blueberries (frozen may be used but do not defrost)

Directions

1. Make the streusel topping: Combine the brown sugar, flour, cinnamon and salt in a small bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until it reaches a crumbly state. Refrigerate until ready to use.
2. Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 9-inch square or 9 x 13 pan with butter or nonstick cooking spray.
3. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
4. In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and lemon zest.
5. Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix.
6. Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester comes out clean. Let cool in the pan on a rack for about 20 minutes, then serve right from the pan.
7. This cake is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature. (Note: The cake can also be frozen for up to three months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.)

Recipe courtesy of Once Upon a Chef

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