The following blueberry coffee cake is a great recipe to use local blueberries. It’s not that blueberries are just so delicious and fresh and can be enjoyed with your breakfast or turned into a multitude of desserts — they also freeze well and their shelf life is much longer than many other berries.
Combine all ingredients in a medium bowl.
Using your fingertips, work the butter into the dry ingredients until crumbly. Set aside.
Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
Using an electric mixer, whip together the butter and sugar until fluffy.
Add the eggs one at a time until smooth and creamy. Beat in the milk.
In a separate bowl, whisk together the baking powder, salt and flour.
Fold the dry ingredients into the wet ingredients. Stir in the zest.
Fold in the blueberries.
Spoon the batter into the parchment-lined springform pan.
Sprinkle the reserved topping over the batter.
Bake in preheated oven for 45 to 60 minutes or until a toothpick comes out clean, when inserted into the center of the cake.
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Ingredients
Directions
Combine all ingredients in a medium bowl.
Using your fingertips, work the butter into the dry ingredients until crumbly. Set aside.
Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
Using an electric mixer, whip together the butter and sugar until fluffy.
Add the eggs one at a time until smooth and creamy. Beat in the milk.
In a separate bowl, whisk together the baking powder, salt and flour.
Fold the dry ingredients into the wet ingredients. Stir in the zest.
Fold in the blueberries.
Spoon the batter into the parchment-lined springform pan.
Sprinkle the reserved topping over the batter.
Bake in preheated oven for 45 to 60 minutes or until a toothpick comes out clean, when inserted into the center of the cake.
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