Tested till perfect Blueberry Cinnamon Coffee Cake

Blueberry Cinnamon Coffee Cake

Serve this cake to your sweetheart for a special breakfast. Or make individual Bundt cakes and tuck into lunch boxes for a treat. The cake can be wrapped and refrigerated for up to one week.

By Daphna Rabinovitch

Recipe3 out of 5 based on 11 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8

Ingredients

  • 1 cup 1cupfrozen blueberryblueberries, unsweetened
  • 1 tsp 1tspcinnamon
  • 1/2 cup 1/2cupbutter, softened
  • 1 cup 1cupgranulated sugar
  • 2 2eggeggs
  • 1-1/2 tsp 1-1/2tspvanilla
  • 1-1/2 cups 1-1/2cupsall purpose flour
  • 2 tsp 2tspbaking powder
  • 1/4 tsp 1/4tspsalt
  • 2/3 cup 2/3cupmilk
  • icing sugar
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Preparation

Toss blueberries with cinnamon; set aside. In bowl and using electric mixer, beat butter with sugar for 1 minute. Beat in eggs one at a time, beating well after each addition. Stir in vanilla. Sift together flour, baking powder and salt ; fold into butter mixture alternately with milk, making three additions of each. Fold in blueberry mixture, leaving some cinnamon streaks.

Spoon into greased 6-cup (1.5 L) Bundt pan or six 1-cup (250 mL) Bundt pans, spreading batter higher at edges. Bake in 350°F (180°C) oven for 40 to 45 minutes (25 to 35 minutes for individual cakes) or until top of cake springs back when pressed. Let cool on rack for 15 minutes; invert and unmould. Sprinkle with icing sugar and serve warm.

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