A moist tender cake that is bursting with fresh blueberries and spiced with cinnamon powder. I have been making this cake for years, though now I don’t make it regularly just because when I do it I could easily eat the entire pan. Really this is so good and perhaps one of the best cakes I have ever made! I always get requests to bake the cake for gatherings or dinner parties.
If you ever try this cake, you will devour it – a feast in every bite. This is truly the best coffee cake I have ever had! While that might sound like exaggeration, I assure you it is not, or at least that is what I think!
Almost all coffee cakes have no coffee in them but they are the perfect accompaniment to coffee. That is why they are called coffee cakes!
Besides from being so tasty, this cake is good for you – blueberries and cinnamon are both filled with antioxidants, that means they help your body fight free radicals and protect you from lots of diseases. Enjoy it without guilt. Yes, food is meant to nourish our body and mind, but we need to eat food for pleasure too, let’s enjoy food instead of fret over it!
Blueberry-Cinnamon Coffee Cake
Description
Ingredients
For the cake batter:
- ½ cup / 1 stick butter
- 21/4 cups cake flour
- 1 cup sugar
- 1 cup milk I used semi-skimmed milk
- 1 egg
- 1 egg white
- ½ teaspoon vanilla extract
- 2 teaspoons baking powder
- ¼ teaspoon salt
For the filling:
- 2 cups fresh blueberries
- 1/3 cup sugar
- 1/2 teaspoon cinnamon powder
- A couple of blueberries to garnish the cake
Instructions
- Preheat the oven to 180°C/350°F.Place a rack in the center of the oven.
- Grease a round 27 cm/10.5 inchesspringform pan with a piece of butter and line the bottom and edges with a piece of parchment paper.
- For the filling, combine the blueberries, sugar and cinnamon powder. Set aside.
For the cake batter:
- Combine the flour, baking powder and salt. Set aside.
- Cream the butter and sugar in an electric mixer for 2 minutes.
- Add the egg, egg white and vanilla extract and continue beating on high speed for 2 minutes.
- Reduce the speed to very low and slowly add the milk and flour and mix just to integrate the batter.
- With a rubber spatula, scrape down the sides of the bowl and mix slowly one more time.
- Spread half of the batter onto the greased lined springform pan. Sprinkle the blueberry filling, fully covering the batter.
- Spread the remaining batter on top, fully covering the blueberries.
- Bake in the oven about 45-50 minutes, or until you insert a toothpick in the center of the cake and it comes out clean. Enjoy it!
Notes
7 Comments
Thanks for finally talking about > Blueberry-Cinnamon Coffee Cake | Hadia`s Lebanese Cuisine < Loved it! Also visit my web-site; Wild Raspberry Ketone Trial
Thanks for finally talking about > Blueberry-Cinnamon Coffee Cake | Hadia`s Lebanese Cuisine < Loved it! Also visit my website … Wild Raspberry Ketone Trial
Recipe was very good. I am going to make it again.
can I use frozen blueberries instead of fresh?
Yes, Terry, you can! Since frozen fruits are heavy with water, it is advisable to coat the berries with a small amount of flour. The flour will absorb some of the liquid. This is a trick used with all frozen fruits!