This recipe is inspired by my mom’s famous blueberry coffee cake that she always makes for us when the blueberries are at their peak. My version incorporates some local honey.
Preheat oven to 350 F and grease a medium springform pan. In a medium bowl, combine and set aside:
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
In a stand mixer, cream on medium speed for about 3 minutes:
- 1 stick unsalted butter
- 1/2 cup sugar
- 1/4 cup honey
On low speed, add:
- 1 egg
- 1 tsp vanilla
Alternately add to mixer in small amounts:
- flour mixture
- 1/2 cup milk
Turn off mixer and scrape down sides. Gently fold in:
- 3 cups fresh blueberries (it’s just as good if you use fresh or frozen wild Maine blueberries)
Pour into a springform pan and set aside. Make the struesel topping by crumbling the following together with your fingers:
- 1 cup flour
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 6 Tbsp butter
Sprinkle struesel on top of the blueberry batter. Bake for 60-70 minutes, until a toothpick comes out clean. Cool and remove sides of springform pan.
I really like how the blueberries settle to the bottom, and it’s like you get a layer of blueberries, a layer of cake, and a layer of streusel on top. You can also make this cake in a glass pan, so you can see the purple-blue bottom.