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Wednesday, June 29, 2016

blueberry coffee cake

How to make blueberry coffee cake recipe - Here, the sweet, crumbly streusel topping is enhanced with little nuggets of pecans for extra crunch.


PREP TIME 20 mins, COOK TIME 50 mins

8 tbsps (1 stick) butter, plus extra for greasing
3⁄4 cup light brown sugar
1 tsp vanilla extract
2 eggs
1 1⁄2 cups all-purpose flour, plus 2 tbsp for tossing
pinch of salt
1⁄2 tsp baking powder
1⁄2 tsp baking soda
1 cup milk
9oz (250g) blueberries

For the topping:
4 tbsps butter, melted
1⁄2 cup all-purpose flour
1⁄2 cup light brown sugar
1 cup chopped pecans
1 tsp ground ginger
1 tsp ground cinnamon

1 Preheat the oven to 350ºF (180ºC). Using an electric hand whisk, cream together the butter and sugar until light and fluffy. Add the vanilla extract and eggs, one at a time, whisking well between each addition.

2 Sift the flour, salt, baking powder, and baking soda into a bowl. Fold into the butter mixture, a little at a time, alternating with the milk. Stir to combine.

3 In a separate bowl, toss the blueberries with 2 tbsp of flour, then fold them into the mixture. Scoop the batter into a greased 9 x 14in (23 x 35cm) baking pan and spread evenly.

4 For the topping, mix together the butter, flour, sugar, pecans, and spices. Sprinkle over the batter. Bake for 45–50 minutes, or until the cake has risen, and a skewer inserted into the center comes out clean. Serve hot with a cup of coffee.

blueberry coffee cake recipe
blueberry coffee cake
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