Blueberry Cinnamon Coffee Cake
This recipe makes 8 servings
- Portion size: 6 to 8
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.
- 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
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.