Blueberry Rhubarb Coffee Cake Recipe
For the cake…
2 cups washed and chopped rhubarb (Cut into about 1 inch pieces. Any smaller and the rhubarb tends to disappear along with the flavor.)
1 cup rinsed frozen (do not thaw) or fresh blueberries
5 tbsp. sugar
1 1/3 cups butter, softened
1 1/3 cups sugar
3 tsp. vanilla
3 cups all-purpose flour
1 tsp. salt
2 tsp. baking powder
1/4 tsp. baking soda
1 cup buttermilk
1/2 cup (1 stick) butter, softened just slightly, or not at all
1 cup all-purpose flour
1 cup sugar
1 tsp. cinnamon
In a medium bowl, mix together flour, salt, baking powder and baking soda. Set aside.
In a small bowl, mix together the fruit and the 5 tablespoons of sugar. Set aside.
In a large mixing bowl, cream together butter and the 1 1/3 cups sugar until fluffy. Add in eggs and vanilla. Mix until just smooth.
Starting and ending with the dry ingredients, and the mixer on the low setting, add the dry ingredients and the buttermilk, alternating between the two and mixing until just smooth.
Remove the bowl from the mixer and gently fold in the fruit.
Pour into the prepared pan. It’s a thick batter so you’ll need a spatula to spread it around.
Prepare the streusel topping by mixing together the butter, flour, sugar and cinnamon. I use a fork and work the butter into the mixture until it’s crumbly.
Sprinkle over the top of the batter, covering it completely.
Bake for 50 – 55 minutes or until a wooden toothpick comes out cleanly when inserted in the middle.
Remove from the oven and let it cool before serving. I find that if it is served while still too warm it tends to fall apart a bit. Of course it still tastes pretty good so if you just can’t wait, go ahead and give it a try!