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COFFEE CAKE - Blueberry Coffee Cake
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| Shenandoah Valley Blueberry Cake from Southern Cakes | |
| 1 2/3 cups | all purpose flour |
| 1 1/2 tsp | baking powder |
| 1/4 tsp | salt |
| 1/3 cup | butter, softened |
| 3/4 cup plus 2 tbsp | sugar*, (see note) |
| 1 | egg |
| 1/3 cup | milk |
| 1 cup | fresh or frozen blueberries, (do not thaw) |
Heat the oven to 375F and generously grease a 9 inch square or round pan.
Combine the flour, baking powder and salt in a small bowl and stir with a fork to mix well. In a medium bowl, combine the butter and sugar and beat with a mixer at high speed until well combined. Add the egg and beat well for 1 to 2 minutes, stopping to scrape down the bowl until the mixture is smooth and light.
Stir in half the flour mixture then half the milk, mixing just enough to keep the batter fairly smooth and well combined. Add the remaining flour, then the rest of the milk, mixing gently. Stir in the blueberries.
Scrape the batter into the prepared pan and spread into corners (my batter was really thick so I wet my hands and pressed it into the pan). Bake at 375F for 30 minutes or until the cake is golden, springs back when touched gently in the centre and is pulling away from the sides of the pan.
Serve a square of cake right from the pan, warm or at room temperature. If its round, let the cake cool in the pan on a wire rack or folded kitchen towel for 10 minutes and then turn it out to cool, top side up.
NOTE: Reserved 1 Tablespoon of sugar and sprinkle it on top of the cake prior to baking.
Recipe uploaded with Shop'NCook for iPhone.
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