Not sure what to do with the extra blue berries? Make this delicious, frills-free coffee-cake and enjoy it as as a breakfast pastry or an after-dinner dessert!
½ cup butter, unsalted, room temperature
1 Tbs lemon juice
1 cup sugar
1/2 tsp. vanilla
2 cups flour, set aside ¼ cup of this to toss with the blueberries
2 cups blueberries, fresh, washed and patted dry
½ cup milk, or buttermilk
¼ cup butter, for topping
½ cup brown sugar, for topping
¼ cup nuts, pecans or walnuts for topping
STEP - 1
Preheat the oven to 350ºF. Cream butter with lemon and the sugar until light and fluffy.
STEP - 2
Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour ( this will keep them from sinking to the bottom) then mix in the remaining flour, baking powder and salt.
STEP - 3
Alternate adding the flour and milk. Fold in the blueberries.
STEP - 4
Prepare the topping in separate bowl. Place the butter, sugar and flour in a bowl and use 2 butter knifes to cut the butter until it's in small pieces. Add nuts and mix all together.
STEP - 5
Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with topping. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes.Let cool at least 15 minutes before serving.