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 Pub date
2007-12-06

Blueberry Coffee Cake

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Blueberry Coffee Cake
Blueberry Coffee Cake
Wonderful for brunch or to make a Sunday morning extra-special.

Ingredients

Qty. Measurement Description
1 1/2 cups blueberries
1 3/4 cups all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/4 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup milk

Cook:65 Min (cooking time)
Preparation

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch tube pan.*
  2. Toss the blueberries with 1/4 cup* of the flour. Set aside.
  3. Sift together the remaining flour, baking powder and salt.
  4. With an electric mixer, cream the butter with 1 cup* of the sugar until light and fluffy. Add the eggs one at a time, mixing well. Add the vanilla to the milk.
  5. Add the dry ingredients to the butter mixture alternately with the milk until well combined; do not overmix. Gently fold in the floured blueberries.
  6. Pour the batter into the prepared pan and sprinkle the remaining sugar over the top. Bake for 45 to 50 minutes, until the cake is golden brown and a skewer inserted into the center of the cake comes out clean. Place on a rack to cool.
  7. When cooled, loosen sides of pan and invert to remove cake. Turn right side up to serve.*For recipe serving 10.

Nutritional Analysis

Number of Servings: 10
Per Serving Amount
calories 289
protein 4 g
fat 10 g
carbohydrate 45 g
sodium 158 mg
cholesterol 67 mg

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