September 20: Blueberry Crunch Cake

We made another batch of almond bars this week, but Ty and I made this coffee cake for my niece Evelyn's baptism celebration this past weekend; I thought I'd share this recipe instead.  Incidentally, Ty promised he would try a piece since he was helping to make it, but for some reason, none of my kids think they like blueberries and in the end, Ty wouldn't try it!

Blueberry Crunch Cake

• 1 cup butter
• 2 cups sugar
• 4 eggs, separated
• 3 cups flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 cup buttermilk
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 1 pint blueberries

1. Beat egg whites until fluffy and stiff.  Set aside.
2. In a separate bowl, beat butter and sugar.
3. Add in the egg yolks.
4. Sift the flour with the other dry ingredients.
5. Alternate adding the flour mixture with the buttermilk.
6. Add the extracts.
7. Fold in the egg whites.
8. Fold in the blueberries.
9. Spread in a greased 10x15 pan.

Topping

• 1/4 stick butter
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1/2 cup coconut (we left this out since most people in our family don't care for coconut)
• 1 tsp. cinnamon

1. Mix topping by hand and sprinkle on top of the coffee cake.
2. Bake cake at 350 degrees for 40-45 minutes.

Just an FYI-I've also made this in 2 loaf pans.  Just as tasty, but as in the coffee cake, the blueberries did sink to the bottom.