blueberry-orange coffeecake, round two

This is less of a coffeecake and more of a cake. This isn't to say it wasn't delicious with hot coffee in the morning. But the streusel sank into the batter when it baked, so the cake is full of tasty brown sugar-cinnamon flavor but there isn't any of that distinctive coffeecake crunch. So, here we are: tasty blueberry-orange cake.

It's sweet (but not too sweet; the marmalade adds some bitterness) and a little chewy (which I think is the fault of the marmalade, and the extra egg in the batter). The blueberries, marmalade, and streusel all fall to the bottom, which seems to leave streaks of bittersweet orange and brown sugar through the cake. The top browns nicely into a sweet crust. 



This is the second version of blueberry-orange bread that I've tried, both being inspired by a short story about a stress baker and a coffeehouse owner who fall in love.

Blueberry-Orange Cake
adapted from Betty Crocker's Cookbook, gyzym's short story "I've Got Nothing To Do Today But Smile (The Only Living Boy in New York)," and Alton Brown's marmalade recipe.
1 C flour
1/2 C sugar
1 1/2 tsp baking soda
1/6 C butter, softened
1/2 C buttermilk
1 egg

1/2 C marmalade
1 egg
1 Tb brown sugar
about 6 oz blueberries

1/4 C brown sugar
1/4 C flour
2 Tb butter

Preheat your oven to 350.



Like before, beat flour, sugar, baking soda, butter, buttermilk, and egg for two minutes, until mostly smooth. Pour all of the batter into a greased 8x8 pan.

Mix marmalade, second egg, and 1 Tb brown sugar until combined, then pour over the better. Sprinkle blueberries on top of that.


the front

Pound the 1/4 C brown sugar, 1/4 C flour, and 2 Tb butter together with a sturdy whisk or a fork until it looks like big breadcrumbs. Sprinkle evenly over the marmalade and blueberries.

Put the pan into a 350 degree oven and bake for 30 minutes.


the back