For my birthday today, I decided to forgo the traditional cake since we've been overloaded with cakes for both Easter, SoJo's recent birthday, and my niece's birthday over the weekend. And I'm plum out of powdered sugar, so no frosting.
I've been wanting to make something out of the spice kitchen cookbook (from tsp spices) that my dear friend Amy and super-cook sent to me last month (thanks Amy!).
It's a nice book, though pretty light on the food photos, which is what I like in a cookbook. I prefer seeing what my dish might/should look like before making it.
I strolled the pages and came across the Blueberry Coffee Cake.
Since my best friend Shana is coming over to visit me on my birthday, I thought a coffee cake would be a nice treat. Too bad she's avoiding coffee due to her pregnancy. I still may have to have a pot myself.
I had some frozen blueberries, but not a full cup, like the recipe calls for, I added some chopped mango too.
Blueberry Mango Coffee Cake (adapted from the spice kitchen)
1 stick unsalted butter at room temperature
3/4 cup sugar
1 1/2 tsp pure vanilla
1 1/4 cup flour + 1 tbsp
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup of buttermilk or plain yogurt (I used yogurt)
1/2 cup fresh or frozen blueberries
1/2 cup mango (or use all blueberries)
1/2 cup dark brown sugar (packed)
2 tsp cinnamon
2 tsp lemon zest
1 cup chopped walnuts
Grease and flour an 8" round or square pan, and preheat oven to 350 degrees. Cream butter and sugar together until fluffy. Add eggs and vanilla and beat until combined. In another bowl, mix flour (minus that extra 1 tbsp), baking soda, baking powder, salt. Alternate adding dry ingredients and buttermilk or yogurt into the creamed butter. Mix until combined. Toss blueberries and mango with the extra tbsp of flour, then add into the batter.
For the crumb topping, combine dark brown sugar, cinnamon, lemon zest and walnuts. In the cake pan, pour half of the batter into the bottom, then layer half of the topping. Add the rest of the batter, then layer the remaining topping. Bake for 45 minutes or until a toothpick comes out clean from the center of the cake.
Enjoy with coffee or tea.