Maine Wild Blueberry Streusel Coffee Cake

Many people outside of New England are not aware of the difference between Maine wild blueberries and the larger cultivated blueberries. Any recipe calling for blueberries will be better with wild Maine blueberries because of the unique combination of sweet and tart flavors and the more tender skin. If you can't find fresh wild Maine blueberries, visit Wyman's, the largest wild blueberry grower and processor in the U.S. Their frozen berries are just as fresh tasting as fresh blueberries when thawed. To use, dip frozen berries in hot water for up to a minute or until thawed, then drain and pat dry.

• 2 cups flour
• 2/3 cup sugar
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon nutmeg
• 1-1/2 cups Maine wild blueberries
• 2 brown eggs
• 1/2 cup milk
• 1/2 cup butter, melted and cooled
• 2 Tablespoons sugar for top
• STREUSEL MIXTURE:
• 1/2 cup flour
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/3 cup cold butter
• 1/4 cup walnuts, chopped

Sift and the dry ingredients and combine in a mixing bowl. Add wild Maine blueberries. In another bowl, beat eggs, milk and melted butter. Combine the milk mixture with the dry ingredients, and stir until well blended.

Pour half of the batter into a greased and floured 9-inch square pan. Prepare streusel by cutting the cold butter into the dry ingredients until uniformly crumbly. Add nuts, and sprinkle over batter. Spread the remaining batter over the layer of streusel, and top with 2 Tablespoons of sugar. Bake at 400 degrees for 35 minutes. Test by inserting a knife tip in the center. Cool coffee cake before serving.

Note: This recipe adapted from the Maine Dept. of Agriculture.

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