Saturday or Sunday morning breakfast should never be Fiber One. One day of the weekend should have a proper indulgence and I think I found it.
I found a recipe similar to this in a blog on my Kindle last night. When I copied it out ( you cannot clip in the blogs) I discovered some areas that could be improved. I acted on it this morning and this is the improved version.
The sweet, buttery aroma blended with the freshly ground coffee brewing created one of those moments of comfort that a cold bowl of cereal can't touch.
The wonderful thing about this is that it is all assembled in the food processor. The only other utensils are the baking pan, a measuring cup, a measuring spoon and a knife. The buttery sweet dough flavor is optional - there is, after all, 1 1/2 sticks of butter in the cake. And if your butter is salted then I'd omit the salt.
Blueberry Crumb Cake
2 1/4 cups flour
1 1/4 cups sugar
3/4 cup butter -- 1 1/2 sticks
1/2 teaspoon salt
1 cup sour cream -- or yogurt (I had about 1/4 c of sour cream and filled in the rest with whole milk yogurt)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon buttery sweet dough flavoring --( King Arthur catalogue, which I love)
1 1/2 cups blueberries
Preheat oven to 375 and spray a 9" square pan with cooking spray - flouring lightly.
Process the flour, sugar, butter and salt for 8-12 pulses to create crumbs. Remove 1 cup of the crumbs and set aside.
Stir the baking soda into the sour cream or yogurt.
Add the eggs, baking powder, buttery flavoring and sour cream or yogurt (with the baking soda) to the processor. Process 6-8 seconds. No More!
Carefully fold in the berries - there is a blade still in there. Then turn out into the prepared pan.
Sprinkle the reserved crumbs evenly over the top.
Bake 45-50 minutes - a knife inserted in the center should come out dry.
"this cake is assembled in the food processor in a matter of minutes"
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NOTES : Intensely buttery coffeecake with a lovely crumb topping. This would adapt well to various berries.