Blueberry Coffee Cake

6 Aug

With sunshine, long days, patio drinks, and juicy, sun-kissed fruits, summer is definitely my favourite time of the year. I just got back from a trip to the Okanagan and no trip is complete without a stop off at one of the fruit stands. I picked up a big box of fresh blueberries and a bag of sweet cherries for about $5. Unbelievable bargain! I could only eat so many blueberries before they’d start to go bad so I decided to attempt to make a Blueberry Coffee Cake, which I had found the recipe for in the latest Edible Vancouver magazine.

It was an incredibly easy recipe to follow and didn’t require a lot of ingredients. The fresh blueberries are a lovely addition to an otherwise simple cake. To be truly appreciated, you really should enjoy the cake with a cup of freshly brewed strong coffee.

 Blueberry Coffee Cake

¾ cup of sugar
¼ cup of vegetable oil
1 egg
1 teaspoon of vanilla
¾ cup of milk
1 ¾ cup of flour
3 teaspoon of baking powder
Pinch of salt
1 ½ cup of blueberries
2 tablespoons of sugar
½ teaspoon – 1 teaspoon of cinnamon

Method:
Grease a 9-inch (24cm) square pan and preheat the oven to 350F.

In a large bowl beat egg, sugar, oil and vanilla together. Add milk. In a smaller bowl, mix the flour, baking powder and salt together and slowly add to liquid, blending until smooth.

Spread two thirds of the batter over the bottom of your pan and scatter the blueberries on top. Then spread the remaining batter over the blueberries. Sprinkle with sugar and cinnamon and bake at 350F for 35-45 minutes or until an inserted toothpick comes out clean. Crown with a generous dollop of whipped cream.

This recipe is from Edible Vancouver magazine.

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