blueberry coffee cake

necessity really is the mother of invention. a few saturdays ago i mixed up the batter for blueberry muffins as i sipped terrible coffee, atticus danced to single ladies and the sun peeked through the curtains. the oven was preheated, i was all set to pour the batter and set the timer. except i didn't have my muffin tin. never one to be defeated i poured the batter into a round cake pan, slid the pan into oven and whipped up a sweet glaze to pour s l o w l y over the top. honestly, this coffee cake was so much better than the muffins. maybe it was just the glaze. i mean, come on. a glaze can save many a desserts breakfasts. or the whisp of orange zest that gave it a little zing. but i swear the coffee cake was softer and moister than those muffins have ever turned out. and i found myself cutting off little wedges all day, even nibbling on a little sliver before naptime to enjoy under the covers with my kindle. shhhhh, mom rules. either way, this bears repeating. perhaps with some raspberries and lemon zest next weekend.

recipe: blueberry coffee cake

ingredients:

muffins coffee cake:
1.5 cups all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 tsp vanilla
1 tsp orange zest
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup blueberries

method:

mix flour, sugars, salt and baking powder

in a separate bowl mix egg, milk, oil and vanilla

and wet to dry, mix till smooth

add blueberries

pour in greased 8-inch cake pan

bake 20-22 minutes at 350

let cool 5 minutes in pan 

remove and place on plate

glaze:

1/2 cup powdered sugar

1-2 tbsp milk

method:

mix ingredients till smooth

drizzle glaze on slightly cooled coffee cake

slice and enjoy wedges all day long