Blueberry Mint Coffee Cake

The summer is over but the taste of my resentment still lingers in the blueberry juice. I rubbed the skins off of the blueberries between my palms for so long, I can no longer distinguish what came from the blue and purple tannins and the bruises of my own infliction. Somewhere in my calloused hands, the ringing of my heart disappeared within the shimmers of the heat. What once was and what is makes no difference to me now; the stains are permanent either way.

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Blueberry Mint Coffee Cake

Course: Dessert

Keyword: Blueberries, Coffee Cake, Mint

Author: Shawn

Ingredients

For the streusel topping:

• ¼ cup granulated sugar
• 2 ½ tbsp light brown sugar tightly packed
• ¼ tsp ground cinnamon
• ¼ tsp kosher salt
• ½ cup all-purpose flour spooned and leveled
• 4 tbsp unsalted butter cold and cubed
• ⅓ cup sliced almonds

For the blueberry mint coffee cake:

• 1 ¾ cup all-purpose flour divided
• 1 pint fresh blueberries washed and dried
• ½ cup almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp ground cinnamon
• 2 tbsp mint finely chopped
• ½ cup granulated sugar
• ¼ cup brown sugar tightly packed
• ½ tsp kosher salt
• ⅔ cup neutral oil
• 2 large eggs
• ½ cup whole greek yogurt room temperature
• 1 tsp vanilla extract
• 2 tbsp powdered sugar for topping

Instructions

For the streusel topping:

• Preheat the oven to 350°F. Grease a 8 x 8” pan with butter and set aside.
• To a bowl, whisk together the granulated sugar, brown sugar, salt, and flour until combined.
• With very clean hands, pinch the butter and flour mixture together until the butter pieces resemble large peas.
• Add the sliced almonds and toss until they are evenly distributed throughout the mixture. Cover and set aside in the fridge.

For the blueberry mint coffee cake:

• In a small bowl, toss a ½ cup of all-purpose flour with the blueberries until the berries are evenly coated. Set aside.
• In a separate large bowl, whisk together the remaining 1 ¼ cup of flour, almond flour, baking powder, baking soda, and cinnamon. Set aside.
• To a large bowl, add the mint, granulated sugar, brown sugar, and salt. With very clean hands, pinch the mint and sugar together until the mint is evenly distributed amongst the sugar.
• Add the oil to the sugar mixture and whisk together until well combined.
• To the same bowl, add the eggs one at a time, ensuring to whisk vigorously before adding the next egg. Whisk until the mixture has lightened in color.
• Add the yogurt and vanilla extra and whisk until just combined.
• Add the wet ingredients to the dry and gently stir, stopping just shy of incorporating all of the flour. Then, add the blueberries and fold them into the batter until there are no more visible streaks of flour. Do not overmix!
• Pour the batter into the prepared baking pan. Sprinkle the streusel topping in an even layer over the top.
• Bake the coffee cake for 50 to 55 minutes, or until a toothpick inserted in the middle comes out clean.
• Allow the cake to cool for 10 minutes. For easier cutting, loosen the sides of the cake with a blunt knife. Lightly dust the top of the coffee cake with powdered sugar and garnish with more blueberries and mint leaves.

Enjoy! <3