Blueberry Coffee Cake

Handed down from a beloved teacher at a FoodPrints school, this tried and true crumb-topped cake can be made with any seasonal fruit and freezes well.

Ingredients:

FRUIT FILLING:

4 cups fruit such as blueberries, strawberries, raspberries, peaches, apples cherries or a combination (fresh, frozen or cooked), cut into ¼ inch pieces.


CAKE BATTER:

1 cup whole milk

½  cup apple cider vinegar

1 cup old-fashioned rolled oats

3 cups whole wheat flour, spooned and leveled

1 ⅓ cups brown sugar, packed

2 tsp baking soda

1 tsp cinnamon

1 tsp salt

1 cup cold, unsalted butter

2 large eggs

CRUMB TOPPING:

2 cups whole wheat flour

1 cup brown sugar, packed

1 cup old-fashioned rolled oats

1 tsp cinnamon

1 tsp  salt

1 cup melted and cooled unsalted butter

Equipment:

Cake pans

Baking liners, optional

Bowls

Measuring cups and spoons

Whisk

Rubber spatula

Blender or food processor

Cutting board

Chef’s knife

Pot holders, dish cloths

Ingredients:

FRUIT FILLING:

4 cups fruit such as blueberries, strawberries, raspberries, peaches, apples cherries or a combination (fresh, frozen or cooked), cut into ¼ inch pieces.


CAKE BATTER:

1 cup whole milk

½  cup apple cider vinegar

1 cup old-fashioned rolled oats

3 cups whole wheat flour, spooned and leveled

1 ⅓ cups brown sugar, packed

2 tsp baking soda

1 tsp cinnamon

1 tsp salt

1 cup cold, unsalted butter

2 large eggs

CRUMB TOPPING:

2 cups whole wheat flour

1 cup brown sugar, packed

1 cup old-fashioned rolled oats

1 tsp cinnamon

1 tsp  salt

1 cup melted and cooled unsalted butter

Equipment:

Cake pans

Baking liners, optional

Bowls

Measuring cups and spoons

Whisk

Rubber spatula

Blender or food processor

Cutting board

Chef’s knife

Pot holders, dish cloths

Directions:

  1. Gather all the ingredients and equipment.
  2. For the fruit filling, wash the produce and prepare it as detailed in the ingredients list.
  3. Preheat the oven to 350ºF. Grease the pans with butter and dust with flour or line them with paper liners.
  4. For the batter, in a liquid measuring cup, combine the milk and vinegar, then set aside. This mixture will create curdled-looking buttermilk, which is what you want.
  5.  Grind the oats in a blender or food processor. Place them in a large bowl with the flour, sugar, baking soda, and cinnamon. Mix well.
  6.  Cut the cold butter into ½-inch pieces and scatter them over the flour mixture, breaking up any clumps. Using a pastry cutter or two knives, incorporate the butter until the mixture resembles crumbs, with some pieces the size of small peas, taking about 1 minute. Avoid overmixing to prevent the butter from melting into the flour.
  7. Beat the eggs into the milk mixture. Pour the wet mixture into the dry ingredients. Gently fold until blended and no flour remains.
  8. For the crumb topping, combine the flour, sugar, oats, cinnamon, and salt in a large bowl. Add the butter and fold until fully blended and no flour remains. It should clump together.
  9. Divide the batter and spread it evenly in both pans. Distribute the fruit across both pans. Add and spread the crumb topping evenly. Bake until golden and firm, 50 to 60 minutes.