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Blueberry Coffee Cake



This is the type of cake I really love (aside from a Victoria Sponge, that is.)  Simple, light, fruity and oh so tasty. 



This is the type of cake that is as equally at home on the breakfast table as it is on the teatime table  . . .


A simple cake  . . .  with simple ingredients . . . 




Put together in the simplest of ways  . . .  it goes together in a flash  . . .




Its just flour, sugar, eggs, oil, buttermilk, vanilla and leavening  . . .  a simple buttermilk cake batter . . .


Layered in a pan with some brown sugar . . .  laced with cinnamon  . . . . 



And fresh plump blueberries  . . .


Once you have that layered in the pan, you swirl it with a knife  . . .  just a bit, not too much . . .



Once you've done that you sprinkle the top with some flaked almonds and drizzle on some melted butter. Not a lot of butter, only a TBS.   After that you pop it into the oven and  . . .


Forty five minutes later you are rewarded with a fabulously tasty, moist and delicious cake . . .


with a lovely thread of cinnamon sugar, swirl  . . .  and plump sweet berries  . . .


I like to dust it with some icing sugar to dress it up a bit  . . .  nice, but not necessary . . .

Yield: 9

Blueberry Coffee Cake

prep time: 10 minscook time: 45 minstotal time: 55 mins
A simple cake, not made with coffee, but meant to be enjoyed with a hot drink, bursting with blueberries and cinnamon!  Moist and delicious!

ingredients:

For the topping:
  • 65g soft light brown sugar (1/3 cup)
  • 1 tsp ground cinnamon
For the cake:
  • 310g plain flour (1 1/2 cups)
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 130g sugar (2/3 cup)
  • 120ml vegetable oil (1/2 cup)
  • 2 large free range eggs, room temperature
  • 180ml buttermilk (3/4 cup)
  • 1 1/2 tsp vanilla
  • 200g fresh blueberries (2 cups)
You will also need:
  • 2 TBS flaked almonds
  • 1 TBS melted butter
  • icing sugar to dust (optional)

instructions:

  1. Preheat the oven to 180*C.350*F/ gas mark 4.  Butter an 8 inch square baking tin and line with baking paper.  Set aside.
  2. Whisk together the cinnamon and sugar for the topping.  Set aside.
  3. Sift the flour, salt and baking powder together in a bowl.   Whisk together the sugar, oil, buttermilk, vanilla and eggs.  Add all at once to the dry ingredients and mix together just to combine.
  4. Spread half the batter in the prepared baking tin.  Top with half of the blueberries and sprinkle with half the brown sugar mixture.  Repeat with the remaining batter, berries and brown sugar.  Swirl lightly with a knife.  Sprinkle the top with the flaked almonds and drizzle with the butter.
  5. Bake for 40 to 45 minutes, until risen, golden brown and a toothpick inserted in the centre comes out clean.
  6. Serve warm, or at room temperature, dusting with icing sugar if desired.  Cut into squares to serve.
Created using The Recipes Generator



If you bake only one cake this weekend . . .  let it be this one.  Oh boy, but it is a fabulous cake.  You will be hard pressed to stop at just one piece.  Put the kettle on and warm up that tea pot!  A hot cuppa goes down a real treat with this!  Bon Appetit! 




QuickEdit
Marie Rayner
14 Comments
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14 comments:

  1. Oh yes, this is exactly the sort of cake we like to eat as well. I am going to buy blueberries today anyway, so I'll get extra and bake this tomorrow. It sounds really scrumptious! ♥

    ReplyDelete
    Replies
    1. I think you are really going to enjoy it Marie! Its lovely! xo

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    2. I finally made this today and it is indeed a really lovely cake to enjoy with a cuppa. It's really easy to make as well and turned out perfectly. I'm going to try it with frozen berries next time - that works with raspberries in your Raspberry Yoghurt Cake so I think they'll be good here as well.

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    3. I always love it when you make one of my recipes Marie. You are so generous and kind and it makes me happy when you enjoy them as much as I do! yay! xo

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  2. Love these types of cakes,,we were in a blueberry mood Marie..I made muffins yesterday..Bon samedi!

    ReplyDelete
    Replies
    1. Yes, it seems we were both in a blueberry kind of a mood! xo

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  3. I love a good coffee cake and as always, this one takes the cake! Blueberry season soon but even now the grocery is getting some good ones! I need to get some buttermilk!

    ReplyDelete
    Replies
    1. We have them in all year round Jeanie. In the warmer months they come from Poland and in the Winter months from Peru of all places! I grow my own and freeze them! You do need to get some buttermilk for sure! xo

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  4. When I had my first Betty Crocker cookery book in the early 1970s, I started to make a coffee cake but was confused because the ingredients did not include coffee! I am wiser now - but Betty Crocker is still wrong to call it a coffee cake!

    ReplyDelete
    Replies
    1. I know, no coffee in it, but I think it is called a coffee cake because it is meant to be served with coffee! They call any cake like this a coffee cake. It is more like a muffin type of cake than a cake type of cake! Hope this dispels the mystery! xo

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  5. Marie, could I use frozen berries? I freeze my berries individually and pack them in two cup bags for muffins. Should I give it a try?

    ReplyDelete
    Replies
    1. I can't see why not, however it may take a bit longer to bake. Hope this makes sense and that you enjoy the cake! xo

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  6. A wonderful cake for our afternoon coffee. I did use frozen berries and it did take about 10 more minutes to bake. The berries were very large, cultivated berries and thus contained more water also, which, I think, caused it to take longer to set.

    ReplyDelete
    Replies
    1. Thanks for sharing your experience James. Its very helpful! Happy you enjoyed the cake! xo

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