Should have been Blueberry Coffee Cake

In what could only be called a comical error, I made this coffee cake successfully, but forgot to add the blueberries.  Seriously, I just forgot to take them out of the freezer when I was getting things ready, because as usual I mixed the dry ingredients together, all the topping ingredients (which got chilled) and pulled the eggs and buttermilk so they would come to room temp hours before I actually made the cake.  I was tired when I was putting it all together and didn't even think of grabbing the blueberries out of the freezer.  It was a delicious cake, but NOT a blueberry cake!  Enjoy!

SHOULD HAVE BEEN BLUEBERRY COFFEE CAKE

Ingredients:

Topping

1/2 cup flour

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 stick (1/4 cup) butter

1/2 teaspoon salt

1/2 cup almonds, sliced, slivered, blanched, or roasted.  The only thing I wouldn't use is smoked and that MIGHT have some possibilities, but not tonight.  LOL

If using whole almonds, go ahead and run them through the food processor for a few pulses to get them going toward breaking up.  Otherwise, add all ingredients to the bowl and give them a whirl until it’s combined.  Set aside.  If you use sliced almonds you might want to wait until close to the end of combining but I promise you, I used them tonight and didn’t find them disappearing.

Cake

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 stick melted butter

3 large eggs

1 cup sugar

1 teaspoon vanilla

1/2 cup buttermilk 

grated zest of one lemon

2 cups fresh or frozen blueberries

Set oven to 350F  

Prepare 9x9 pan with butter or PAM.

In one medium bowl whisk together flour, baking powder and 

salt.  In mixer bowl combine melted butter, sugar, vanilla,

buttermilk and lemon zest.  Turn on the mixer and let it get well

blended.  Add eggs one at a time, making sure they get completely

combined.  Take bowl from mixer and use a rubber scraper to add

flour mixture.  Gently stir in the blueberries and spread batter in

pan.  Sprinkle with topping mixture and bake for 40-50 minutes.  

Let cool before slicing.