I, personally, am a huge blueberry lover. If only I could survive on these scrumptious little blue balls of Heaven, I would probably turn blue myself. I discovered pretty soon after Pau started eating solid food that he had a mind and taste buds just like his mama. When I started making blueberry coffee cake for The Timbrook guests, I found a recipe that is a home run. If there were any crumbs left on the breakfast plates, I’d sweep them up in my hands and off I would go to the aviary to share with my boys. Pau quickly let me know that the others were not to get any of these leftovers. Pau had quite a sweet tooth. Mix in sugar with blueberries and watch out! Pau left me no choice but to let his brothers enjoy the crumbs and for me to bring out an entire piece for my beloved little boy. With his tiny squawking and one wing flapping, Pau would sit on his mamas lap and eat this wonderful piece of blueberry goodness right out of my hand and not miss a drop. On mornings that I serve this coffeecake, I share this story about Pau and hence I have renamed this recipe, Pau Pau’s Blueberry Coffee Cake. The recipe is below.
Make and enjoy and eat it Pau Pau’s way, by not missing a drop..
Pau’s Mama, always and forever.
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/3 cup almond paste
- 2 tablespoons chilled butter, cut into small pieces
- 1 egg
- 1 tablespoon lemon juice
- 3/4 cup fat-free milk
- 1 1/2 cups blueberries
- 2 teaspoons grated lemon rind
- 1/4 cup sugar
- 3 tablespoons sliced almonds, chopped
- 1 1/2 tablespoons butter, melted
- 1/2 teaspoon ground cinnamon
- Preheat oven to 350°
- To prepare cake, lightly spoon flour into dry measuring cups, and level with a knife.
- Combine flour, baking powder, baking soda and salt in a small bowl, stirring with a whisk.
- Place 1/2 cup sugar, almond paste, and 2 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended.
- Add egg and lemon juice, beating well. Add flour mixture and fat-free milk alternately to sugar mixture, beginning and ending with flour mixture.
- Fold in blueberries and rind.
- Spoon batter into a 9-inch square baking pan coated with cooking spray.
- To prepare topping, combine 1/4 cup sugar and remaining ingredients in a small bowl, tossing with a fork until moist.
- Sprinkle topping evenly over batter.
- Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack.