Blueberry Cinnamon Coffee Cake
This recipe makes 8 servings
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.
Ingredients
- 1 cup frozen blueberries, unsweetened
- 1 tsp cinnamon
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1-1/2 tsp vanilla
- 1-1/2 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2/3 cup milk
- Icing sugar
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.
- Keywords : Dessert; Bake; Valentine's Day; Blueberries; Summer;
Related content
-
-
Mocha Mousse Cake
This fantastic dessert should stay refrigerated until serving. Use a hot knife, wiping it clean...
-
Warm Spiced Apple Galettes With Whiskey Caramel
These individual galettes are spiced with the warm winter flavours of cinnamon and allspice. For...
-
Chocolate Soufflé
Timing is everything when it comes to soufflé success and a few minutes either way in the oven...
