maple & blueberry coffee cake
I just went to Vancouver the other week for a bit of a vacation. We did the Grouse Grind, which was ridiculously hard, walked around Granville Island and got lunch in Gastown. It was a nice little relaxing break. Just wandering around, taking our time with everything. The one souvenir I brought back was this really good quality maple syrup. Nothing more Canadian, eh?
1 cup (125g) AP flour
3 tbsp (16g) rolled oats
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 tbsp (58g) butter, softened
1/3 cup (107g) maple syrup, room temperature
2 tsp vanilla
1/4 cup (59ml) buttermilk
1 cup fresh blueberries
Oven 350F, butter a 1-pound loaf pan, and line with parchment paper.
In a medium bowl, whisk together the flour, oats, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer, fitted with whisk attachment, beat butter until light and fluffy. Drizzle in the maple syrup and beat until well incorporated. Beat in the egg and vanilla. Add half of the dry mix, mix until just incorporated, then half the buttermilk, mixing again until just incorporated. Repeat with the remaining dry mix and buttermilk. Then very gently fold in the blueberries. Scrape the batter evenly into the prepared pan and set aside.
1/2 cup (62g) AP flour
4 tbsp (58g) butter, cold and cubed
1/3 cup (67g) brown sugar
1/2 cup chopped walnuts
1/3 cup fresh blueberries
Place the flour, butter, brown sugar and walnuts in a food processor and pulse 20-30 times or until the topping is a bit beyond sandy/crumbly. It should be moist-looking - on its way to being slightly doughy. Crumble 2/3 of it over the cake batter, sprinkle the blueberries on top of that, and then add the last of the crumble. Gently press in with your fingertips.
Bake for 45-50 minutes or until the top is golden and center is set. Let the cake cool for five minutes and then remove it from the pan to cool on a rack.