Instructions

Coffee Cake

1. Preheat oven to 350°F. Grease or butter and flour two 6-inch round cake pans. Set aside.
2. Combine the blueberries and water in a saucepan, bring to a simmer, cover, and simmer for 5 minutes, or until the berries are tender.
3. Stir in the lemon juice. Mix 1⁄2 cup sugar and the cornstarch in a small bowl and add to the berries.
4. Cook, stirring frequently, until thickened. Let cool.
5. In a bowl, combine 1 1⁄2 cups flour, baking powder, salt, cinnamon, mace, and 1⁄2 cup sugar.
6. Cut in 1⁄2 cup butter until the mixture resembles fine crumbs.
7. In another bowl, combine the egg, milk, and vanilla, mixing well.
8. Add the milk mixture to the flour mixture and again mix well.
9. Spread half of the batter in the prepared pan. Spoon the cooled berries evenly over the batter, swirl lightly. and top with the remaining batter.
10. Combine the remaining 1⁄4 cup each sugar and flour in a small bowl.
11. Add 2 tablespoons butter and cut in with a pastry blender or fork until crumbly.
12. Stir in the nuts. Sprinkle the nut mixture evenly over the batter to top the cake.
13. Bake for 40 to 45 minutes, or until a knife comes out clean. Let cool to room temperature.

Cinnamon Frosting

1. Place the egg whites and 2 T sugar in a mixer bowl with a whisk attachment and set aside.
2. Combine the 3/4 cup sugar and water together in a small saucepan over medium-high heat.
3. Heat until candy thermometer reaches 220 F. Keep heating the sugar syrup while starting the mixer wiith egg whites on medium speed.
4. The goal is to have just stiff peaks of the egg whites when the sugar syrup reaches 248 F. If the whites are stiff prior to sugar reaching this temperature, reduce to lowest speed and wait for sugar syrup to reach temperature.
5. When sugar syrup reaches 248 F, remove immediately from the heat and reduce the mixer to low speed.
6. Carefully pour the sugar syrup into the mixing egg whites. Aim for where the whites meet the bowl, avoiding the sides of the bowl and avoiding the whisk itself as to not splash hot sugar.
7. The whites will expand and fluff. Add the cinnamon and vanilla. Turn up the mixer speed to medium/medium-high and mix until the now meringue bowl is cooled to room temperature to touch, 15-20 minutes. (Too warm and the butter will melt and you will have to chill and re-whip, etc.).
8. Add butter in pieces while continuing to mix. Add salt.
9. Continue to whip vigourously until smooth.

Blueberry Topping

1. In a saucepan, toss blueberries with sugar and cornstarch
2. Over medium heat, heat until blueberries have broken down and sauce thickened.
3. Add lemon juice.
4. Remove from heat and cool completely.