I came up with this unconventional recipe while we were in the RV. I threw it together, using a wire whisk. I made it again a few times in the motorhome and then at home – using the same method – and it just works. Easy, not too many dishes to wash, not too sweet and really delicious. I have prepared this coffee cake in a glass dish, ceramic dish and a round metal cake pan. They all worked well, though baking times may need to be adjusted by a minute or two. I made the cake with and without cinnamon, and prefer it without. Your choice. Reduce the salt in the cake to ¼ teaspoon if you use salted butter.
For the blueberry topping:
1 Tablespoon butter, melted
¼ cup brown sugar
12 ounces fresh (or frozen, unthawed) blueberries (just over 2 cups)
pinch of cinnamon (to taste, optional)
For the cake:
4 Tablespoons (half a stick) butter, melted and cooled
½ cup sugar
½ teaspoon kosher salt
2 teaspoons vanilla extract
2 eggs
1 cup buttermilk
1½ cups all-purpose flour
2 teaspoons baking powder
Ready for the oven
Heat oven to 350°. Oil an 8×8-inch baking dish.
Prepare the berries: In a small bowl, stir the melted butter with the brown sugar and toss well with the blueberries. Set aside.
Make the cake: Place the butter in a large microwave-safe bowl and microwave 30 seconds or so to melt the butter completely. Leave to cool for a few minutes. Use a whisk to stir-in the sugar, salt, vanilla, eggs and buttermilk. Whip for about one minute. Sprinkle the flour over the buttermilk mixture, then sprinkle the baking powder over the flour. Use the whisk to whip it all up to a fairly-smooth batter, about fifteen seconds. Pour the batter in the prepared baking dish, spread to evenly cover the pan. Sprinkle the berries evenly over the batter. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Remove to cooling rack. Let rest 10-15 minutes before serving. Best served warm.
Serves 6-8.
