Blueberry Cinnamon Coffee Cake
Serve this cake to your sweetheart for a special Valentine's Day breakfast. Or make individual Bundt cakes and tuck into lunch boxes for a Valentine's treat. The cake can be wrapped and refrigerated for up to one week.
Servings: 6 to 8
Ingredients:
-
1 cup (250 mL) frozen unsweetened blueberries
1 tsp (5 mL) cinnamon
1/2 cup (125 mL) butter, softened
1 cup (250 mL) granulated sugar
2 eggs
1-1/2 tsp (7 mL) vanilla
1-1/2 cups (375 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) salt
2/3 cup (150 mL) 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.
Tags:
Cakes; Fruits; Eggs; Cheese/Other Dairy; Sugar/Sweets; Grains; Bake; Valentine#39;s Day; Entertaining;
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