I found this coffee cake recipe in the mixer cookbook (which has previously seen here and here) which is as good a starting point as any.
|Blueberry Baking Powder Coffee Cake|
1 tbsp. butter
⅔ c. sugar
⅓ c. sour cream
1½ c. flour
½ c. milk
2 tsp. baking powder
¼ tsp. salt
1 pint blueberries
2 tsp. cinnamon
2 tsp. sugar
2 tbsp. flour
1 tsp. butter
Heat oven to 350°. Grease a round pan.
For the topping, mix the flour, sugar, and cinnamon, then add the butter.
Cream the butter and sugar. Mix in the egg and when thoroughly mixed stir in the sour cream. Then add the salt and baking powder.
Alternately add the flour and milk- add a third of the flour, half of the milk, another third of the flour, the last of the milk, and the rest of the flour. Beat just until mixed after each addition.
Fold in half of the blueberries, then pour into the pan. Scatter the remaining blueberries on top and press them lightly into the batter. Sprinkle the topping on and bake 30-45 minutes.
I haven't bothered making something this simple with an electric mixer before, but I found this among my parents' things:
Having dug it out of the closet, today we're going to see if, as promised on the inside cover, it really is a breeze to make a cake the modern, effortless way. The Dormeyer Mixer Company's fictitious home economist thinks I will. Check out the reassuring, matronly smile.
|This is all the butter we're supposed to use.|
|Maybe the rest of this'll be really modern and effortless to make up for it.|
And we ended up here after stirring half of the blueberries.