This retro dessert is worth making for the name alone.
This is a simple, not-too-sweet coffee cake thats dotted with fresh berries and topped with cinnamon sugar.
We adjusted the original recipe slightly, making it a bit more modern and a touch more Southern.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Most recipes use milk in the cake, but we changed to buttermilk for more depth of flavor.
Outside of blueberry season, you might use frozen berries.
Just don’t thaw them before folding into the batter.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Ingredients
Cake:
1 1/2cupsall-purpose flour(about 6 1/2 oz.)
Line an 8-inch square metal baking pan with parchment paper, allowing excess to hang over the edge.
Beat in eggs, 1 at a time, and then beat in vanilla.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Spread batter evenly into prepared pan.
Bake cake at 350F until a wooden pick inserted in center comes out clean, 35 to 40 minutes.
Cool cake in pan for 10 minutes.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Using parchment paper, lift cake out of pan and place on a wire rack to cool.

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox