To celebrate the end of the month, and just because it’s just so darned fun, we’re having a potluck breakfast at work. Up until the last one we had in October, I would stop by the supermarket and buy fruit or other ready-made treat to add to the conference table. For our second quarter’s gathering, I baked a pumpkin bundt cake that was well received by everyone. When Nidal, our fearless organizer, rounded up everyone on Wednesday to organize today’s breakfast, he was quick to remind me about last time’s cake. Darned flattery…
(On the upside, I prodded him for his mother’s falafel recipe secrets so baking a cake at 5am on a Friday might be a small price to pay).
This blueberry-orange coffee cake is a very faithful adaptation of Dorie Greenspan’s blueberry brown sugar plain cake. What I love about this recipe is that I always have the ingredients to make it on hand: regular flour, brown sugar, baking powder, eggs, and frozen blueberries. Today it also has flecks of orange zest, just because cinnamon and orange are so darned good together. And blueberry and citrus? Ditto.
Quick tip: save the wrapper of the butter stick to grease the glass baking dish. If you are like me and keep your surplus butter in the freezer, defrost an unwrapped bar for a minute on 60% power in the microwave and the right amount of butter will stick to the wrapper.