Easter morning: I'm up at the crack of dawn, running around the backyard hiding the dozens of glorious Easter eggs the kids decorated and dyed the night before for our annual East Egg Hunt. The hunt has grown from its modest beginning of a few eggs hidden in the garden to a full blown golden EGG-stravaganza. With Dash, our dog following close behind, I systematically make my way through the yard, ensuring that there are enough easy to find eggs for the little ones nestled into the garden and for the older kids, I try to make it more challenging, tucking an egg or two above the trellis or behind the wooden shutters. Can climbing trees be far behind?
When I'm done outside it's time for a light breakfast. A slice of homemade coffee cake is perfect with early morning coffee and very easy to make. I came across this blueberry crumble coffee cake from the Barefoot Contessa two years ago and have made it for Easter breakfast ever since. The rich crumble topping and slightly sweet cake perfectly complements a dark cup of coffee. The aroma of cinnamon and brown sugar from the oven will drive everyone crazy! I like to serve it warm from the oven accompanied by a small bowl of vanilla yogurt. Happy Easter!
Blueberry Crumb Cake
for the streusel
1/4 cup granulated sugar
1/3 cup light brown sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 stick unsalted butter, melted
1 1/2 cups flour
For the cake
6 tablespoons unsalted butter, at room temperature
3/4 cups granulated sugar
2 extra large eggs, at room temp.
1 teaspoon vanilla extract
2/3 cup sour cream
1/2 teaspoon grated lemon zest
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh blueberries
Preheat oven to 350 degrees. Butter and flour a 9-inch round baking pan.
For the streusel-
combine the sugars and spices in a bowl. Stir in the melted butter and then the flour. Set aside.
For the cake-
Cream the butter and sugar in a bowl with an electric mixer for 4 minutes, until light. Reduce the speed to low, add the eggs one at a time, then add the vanilla, lemon zest and sour cream. In a seperate bowl , sift the flour, baking powder and baking soda together. With the mixer on low, add the flour mixture to the wet mixture until just combined. Gently fold in the blueberries. Spoon the batter into the prepared pan and with your fingers, gently crumble the topping over the batter. Bake for 40-50 minutes until cake tester comes out clean.
Egg Hunt 2009
