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Bake until lightly browned, until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached, about 50 minutes.

To cool: Set the pan on a wire rack for at least 15 minutes before serving.

To store: Fully cooled, the cake can be covered and kept at room temperature for up to 3 days.

Note: Do not use frozen blueberries; the cake will be too wet.

Variations: Substitute chopped fresh cranberries or chopped pitted peeled apricots for the blueberries.

Increase the cake flour to 1½ cups and substitute raspberries for the blueberries.

Cranberry Pineapple Rum Coffee Cake

This coffee cake has a baked-on “frosting”: a sweet/tart layer of cranberries and pineapple. Makes 8 servings

2 cups cranberries

1 cup canned crushed pineapple, drained

½ cup packed light brown sugar

6 tablespoons gold rum

1 tablespoon cornstarch

½ teaspoon ground cinnamon

4 tablespoons (½ stick) cool unsalted butter, cut into small chunks, plus additional for greasing the pan

1½ cups all-purpose flour, plus additional for dusting the pan

1½ teaspoons baking powder

½ teaspoon salt

¼ teaspoon baking soda

¾ cup granulated sugar

¼ cup solid vegetable shortening

1 large egg, at room temperature

1 tablespoon vanilla extract

½ cup regular or low-fat plain yogurt (do not use fat-free)

1/3 cup milk (whole, low-fat, or fat-free)

Place 1½ cups cranberries in a food processor fitted with the chopping blade; process until finely chopped but not mushy. Scrape into a medium saucepan; stir in the remaining whole cranberries, the crushed pineapple, brown sugar, gold rum, cornstarch, and cinnamon; and set the pan over medium heat.

Cook, stirring frequently, until the whole berries pop and the mixture bubbles and thickens, about 5 minutes. Remove from the heat, transfer to a medium bowl, and set aside to cool for 20 minutes.

Meanwhile, position the rack in the center of the oven and preheat the oven to 375°F. Butter and lightly flour a 9-inch springform pan or other 9-inch round pan (see Note). Whisk the flour, baking powder, salt, and baking soda in a second medium bowl.

Beat the granulated sugar, 4-tablespoons butter, and shortening in a large bowl, using an electric mixer at medium speed, until creamy and smooth, about 3 minutes. After scraping down the sides of the bowl with a rubber spatula, beat in the egg and vanilla until smooth, then beat in the yogurt and milk.

Scrape down and remove the beaters. Fold in the flour mixture with a rubber spatula just until a thick batter forms. There may be some graininess still visible, but there should be no white streaks or patches. Scrape the batter into the prepared pan.

Top the batter with the prepared cranberry mixture, spreading it to the sides of the pan and coating the batter evenly.

Bake until the cake seems set when shaken, until a toothpick inserted into one of the places where the cake sticks up above the fruit comes out with a few moist crumbs attached, about 1 hour.

To cool: Set on a wire rack for 1 hour before unlatching the sides of the springform pan and removing the cake.

To store: Continue cooling to room temperature, then wrap the cake in plastic and store at room temperature for up to 2 days.

Note: If you don’t use a springform pan, you won’t be able to free the cake and present it on a platter—not a problem, except for aesthetics.

Variations: Substitute apple schnapps or apricot brandy for the gold rum.

Substitute ground ginger for the cinnamon.

Add ¼ teaspoon grated nutmeg with the cinnamon.

Raised Raisin Coffee Cake

This yeast-raised coffee cake is made in a 13 × 9-inch pan. Makes about 10 servings

For the Coffee Cake:

¼ cup warm water (between 105°F and

115°F)

¼ cup plus ½ teaspoon sugar

2½ teaspoons active dry yeast (one ¼-ounce package)

1¾ cups regular or low-fat milk (do not use fat-free)

12 tablespoons (1½ sticks) unsalted butter, melted and cooled to room temperature, plus additional for greasing the pan

1 large egg yolk

1 teaspoon salt

3½ cups all-purpose