Blueberry Coffee Cake
Feb 16, 2019 0:51:07 GMT -5
Post by bloodbought on Feb 16, 2019 0:51:07 GMT -5
BLUEBERRY COFFEE CAKE
yield: 8 TO 10 SERVINGS prep time: 15 MINUTES cook time: 35 MINUTES
This quick and easy Blueberry Coffee Cake is ALL about the blueberries. Such a lovely cake for breakfast, an afternoon snack, or a lightly sweet dessert!
INGREDIENTS:
2 cups + 1 tablespoon all-purpose flour, divided
1/2 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
1/2 cup vanilla yogurt
3 tablespoons vegetable oil
1 & 1/2 cups (about 1 pint) blueberries
1/4 cup coarsely chopped hazelnuts
2 tablespoons turbinado or other coarse sugar*
1/4 teaspoon ground cinnamon
DIRECTIONS:
Preheat oven to 400°F. Grease a 9-inch springform pan.**
Whisk the 2 cups of flour with the sugar, baking powder, and salt. Set aside.
In a large bowl, whisk together the egg, milk, yogurt, and oil. Gradually add the flour mixture, mixing just until combined.
Set aside 1/4 cup of blueberries. Toss the remaining blueberries with 1 tablespoon of flour, and gently fold them into the batter.
Transfer the batter to the prepared pan, and spread evenly. Sprinkle the reserved blueberries over the top of the batter.
Combine the hazelnuts, turbinado sugar, and cinnamon. Sprinkle over the top of the batter.
Bake 30 to 35 minutes, or until a pick inserted into the center comes out clean. Cool in the pan for about 15 minutes before removing the sides of the pan.
NOTES:
*Turbinado sugar is a coarse sugar that’s less processed than brown sugar. It has a brown color, which works well aesthetically on top of this cake. You can alternately use sanding sugar or another coarse sugar.
**Using a springform pan makes it easier to remove the cake from the pan without damaging the topping. You can use a cake pan, but you’ll need to flip the cake out of the pan and then again to get it right side up, which may affect the topping.
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yield: 8 TO 10 SERVINGS prep time: 15 MINUTES cook time: 35 MINUTES
This quick and easy Blueberry Coffee Cake is ALL about the blueberries. Such a lovely cake for breakfast, an afternoon snack, or a lightly sweet dessert!
INGREDIENTS:
2 cups + 1 tablespoon all-purpose flour, divided
1/2 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
1/2 cup vanilla yogurt
3 tablespoons vegetable oil
1 & 1/2 cups (about 1 pint) blueberries
1/4 cup coarsely chopped hazelnuts
2 tablespoons turbinado or other coarse sugar*
1/4 teaspoon ground cinnamon
DIRECTIONS:
Preheat oven to 400°F. Grease a 9-inch springform pan.**
Whisk the 2 cups of flour with the sugar, baking powder, and salt. Set aside.
In a large bowl, whisk together the egg, milk, yogurt, and oil. Gradually add the flour mixture, mixing just until combined.
Set aside 1/4 cup of blueberries. Toss the remaining blueberries with 1 tablespoon of flour, and gently fold them into the batter.
Transfer the batter to the prepared pan, and spread evenly. Sprinkle the reserved blueberries over the top of the batter.
Combine the hazelnuts, turbinado sugar, and cinnamon. Sprinkle over the top of the batter.
Bake 30 to 35 minutes, or until a pick inserted into the center comes out clean. Cool in the pan for about 15 minutes before removing the sides of the pan.
NOTES:
*Turbinado sugar is a coarse sugar that’s less processed than brown sugar. It has a brown color, which works well aesthetically on top of this cake. You can alternately use sanding sugar or another coarse sugar.
**Using a springform pan makes it easier to remove the cake from the pan without damaging the topping. You can use a cake pan, but you’ll need to flip the cake out of the pan and then again to get it right side up, which may affect the topping.
link