Blueberry coffee cake
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 stick softened unsalted butter
1 cup sugar
2 large eggs
2 tsp vanilla extract
1/2 cup milk, preferably whole
1 tbs lemon zest
2 cups blueberries, fresh or frozen
1/2 cup sugar
3 tbs melted butter
1 cup powdered suguar
Juice from 1 lemon
2 tbs Fort Vincennes
Preheat oven to 350 degrees. Spray a 9 in. springform pan with non stick spray. Coat lightly with flour.
Whisk together flour, baking powder and salt.
In a large bowl, mix butter and sugar until light and fluffy. Add the eggs, vanilla, milk and lemon zest. Add the flour mixture and mix until it's just combined. Stir in the blueberries. If you're using fresh, feel free to add a splash of Fort Vincennes. If frozen, just toss in by themselves since the water adds liquid to the batter while baking.
Spread batter evenly in your springform.
Mix together your topping using a fork to combine the first 2 ingredients, then adding cold butter until the mixture clumps together, and sprinkle over the cake.
Bake for 45 minutes or until a toothpick comes out clean.
Cool a few minutes to let the cake set and cleanly separate from the sides of the pan. A knife can be used if it's stubborn.
Mix the powdered sugar with the lemon juice and wine to make a pretty pink drizzle to put over the top.
We're starting the year of strong with our featured wine being our fortified blackberry, Fort Vincennes. This sweet, tart, easy sipping wine will put you on your butt faster than you imagine. This is why we have a delicious, carb heavy food to go with it. With splashes of it throughout the recipe, it's a match made in Heaven. To make this more complete, serve with a warm cup of coffee and alternate drinking between the two while enjoying the cake on one of those cold January nights.