We can't get enough of baking with fresh, seasonal fruit in the height of summer. Flourist Whole Grain Einkorn Flour lends a rich flavour and unforgettable texture to this no-fuss recipe.
Blueberry Coffee Cake
1/4 cup (55g) sugar
1/4 cup (37g) brown sugar
1/2 cup (70g) Flourist Whole Grain Einkorn Flour
1 tsp cinnamon
pinch of nutmeg
pinch of salt
1/4 cup (56g) butter, room temperature
2 1/2 cup (345 g) Flourist Whole Grain Einkorn Flour
2 tsp baking powder
1/2 tsp salt
4 tbsp (56 g) butter, room temperature
1 cup (230 g) sugar
2 large eggs
1/2 cup milk
1 tsp vanilla
2 cups (290 g) blueberries
Preheat oven to 350°F and line an 8-by-8-inch square pan with parchment paper.
To make the streusel, combine all ingredients except butter in a bowl and mix together. Cut the butter into small pieces and toss with dry ingredients. Work the butter in with your fingertips until the mixture is crumbly. Set aside.
In a large bowl, whisk together butter and sugar until light and fluffy. Add the eggs one at a time, scraping down the bowl with a spatula after each addition. In a separate bowl, combine flour, baking powder, and salt and mix together.
Gently stir in half of the dry ingredients until just incorporated. Add milk and vanilla, and remaining dry ingredients. Add blueberries and stir gently until barely incorporated.
Spread batter into prepared pan and sprinkle the streusel mixture on top. Bake until the top is golden brown and a skewer inserted comes out clean, approximately 35-45 minutes.