Blueberry Crumble Coffeecake

Pull out your pen and prepare to mark your calendar for a very important date.  This Saturday, May 14th, a group of the most fabulous food bloggers from all over town will be selling baked goods for Share Our Strength's Great American Bake Sale.  Here are the important details:

Lower Queen Anne's Metropolitan Market Uptown

100 Mercer St., Seattle

Saturday May 14th, 2011

9:30-noon

(There is free parking while at the store)

Share Our Strength is a nationwide organization aiming to end childhood hunger.  I volunteer as a chef and nutritionist, with an organization called Cooking Matters which is part of the Share Our Strength umbrella.  So while you are trying all these tasty treats on Saturday morning, you are helping out an awesome organization that reaches many many people through food and nutrition education.  I will be featuring a blueberry crumble coffeecake.

So wake up Saturday morning, brew some coffee, and head on down to Metropolitan Market to have breakfast with us!  There will be dozens of local food bloggers' best work at your finger tips!  I recommend getting there sooner rather than later because the treats will go fast!

Struesel topping before crumbling

Batter right before pouring into pan

Blueberry Crumble Coffeecake
From Barefoot Contessa at Home
Yields 8-10 servings

I made this for A's baby shower last summer and to be a good baker, I followed the recipe exactly.  It turned out perfectly.  So I highly recommend using the exact ingredients below for a perfectly sweet and crumbly breakfast.

Struesel ingredients:

1/4 cup sugar
1/3 cup light brown sugar, lightly packed
1 tsp cinnamon, ground
1/8 tsp nutmeg, ground
1/4 lb (1 stick) butter, unsalted and melted
1 1/3 cups all purpose flour

Coffeecake ingredients:

6 Tbsp butter, unsalted at room temperature
3/4 cup sugar
2 eggs, at room temperature
1 tsp pure vanilla extract
1/2 tsp grated lemon zest
2/3 cup sour cream
1 1/4 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup fresh blueberries
Confectioners' sugar, for added bonus

Preheat oven to 350 degrees.  Butter and lightly flour a 9-inch round pan or spring form if you have it.

Start by making streusel.  Combine the sugar, brown sugar, cinnamon and nutmeg in a bowl.  Stir in the melted butter.  Then stir in flour.  Thoroughly mix and take a tiny taste if you need.  Set aside.

Now the coffeecake making begins.  Using a standing mixer fitted with a paddle attachment, cream the butter and sugar on high for 4-5 minutes, until light.  Lower the speed to low and add the eggs one at a time.  Then add vanilla, lemon zest and sour cream.

In a separate bowl, mix the flour, baking powder, baking soda and salt.  While the mixer is on low speed, add the flour mixture to the butter mixture until just combined.  Carefully fold in the blueberries with a spatula until completely mixed.

Spoon the batter into the pan and spread with a knife.  With your hands, crumble the topping over the batter, making sure it is evenly spread.  Bake for 40-50 minutes, or until a toothpick comes out clean.

Cool on a wire rack.  Sprinkle with confectioners' sugar before serving.  Have at a brunch, with coffee or dessert.