Until I got pregnant.
In the first trimester, some of the only things I could stomach were fruit, I think maybe because I was all of a sudden thirsty and a person can only drink so much water? And then in the second trimester the appetite is RIDICULOUS, and to get through the night I usually have 2 servings of dinner, dessert, and THEN fruit. I’m not kidding. Almost every single night unless dinner is a burger or something huge. On nights I don’t I wake up famished at 3am and one night I almost whacked Jay awake to make him go get me OJ so I didn’t pass out going to the bathroom. This kid is a leech. And also I’m very dramatic when half asleep and have to pee while hungry.
See also: gestational diabetes.
But anyway. I figure since I’m going to be consuming ALL THE DESSERT that I should start making more of it myself for health and fiscal reasons, and it’s summer and fruity desserts are so this month so….here we go. PW’s Coffee Cake, which is delicious and fattening, which I think is OK.
First, preheat the oven and find a baking dish. Make it greasy. Butter, Pam, whatevs. Then, add the flour, baking powder, cinnamon, and salt to a bowl and mix it all together.
Then, grab a mixer and add the sugar and butter to the bowl. Beat that together for a few minutes until fluffy, then add the egg and vanilla. Beat THAT together until it’s combined and smooth.
Ditch the mixer or beaters and add the blueberries, then very carefully spread the batter into the pan you greased.
Dump the crumbly topping evenly across the top of the batter, then bake the coffee cake until it’s brown on top. This was probably 5 minutes shy of that moment, but I was impatient and hungry. Shocker.
Let the cake cool just a teensy bit, then cut it into squares and serve. Even if you make this way in advance, 10 seconds or so in the microwave is a very very good thing – this cake is GREAT warmed up. The recipe is easy, the cake is delicious and fluffy and buttery and blueberry-y, and you. will. love. this. Make it soon!
- FOR THE CAKE
- 5 tablespoons salted butter, softened, plus more for greasing the pan
- 2 cups all-purpose flour
- 2 heaping teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup milk
- 2 cups fresh blueberries
- FOR THE TOPPING
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 6 tablespoons butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with butter.
- Add the flour, baking powder, cinnamon and salt to a medium bowl and stir to combine. Set aside.
- Cream together the butter and sugar with an electric mixer. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and milk alternately and mix until totally incorporated. Do not over-beat. Stir in the blueberries until evenly distributed. Pour the batter into the prepared pan.
- For the topping: Combine the flour, sugar, butter, cinnamon and salt in a medium bowl and cut together using 2 knives or a pastry cutter. Sprinkle over the top of the batter.
- Bake until the cake is golden brown, 40 to 45 minutes. Sprinkle with sugar. Cut into squares and serve with softened butter.