Blueberry Coffee Cake

Prep. 10 mins

Cooking 50 mins

Total 1 h

·         Ingredients

113 g | ½ cup | 125 ml softened butter

150 g | ¾ cup of sugar

2 large eggs

45 ml | 3 tablespoons of milk (yogurt or sour cream)

1 pinch of salt

1 teaspoon of vanilla extract

1 teaspoon lemon zest (or as desired)

150 g | 1¼ cups flour + 15 ml | 1 tablespoon to sprinkle with fresh blueberries

340 g | 2 cups of blueberries (or blueberries for Quebecers)

1 tablespoon powdered sugar to sprinkle the cake after baking (optional)

·         Material:

I used a removable missed mold with a 22 cm hinge | 9 "

·         Preparation

Preheat your oven to 180 ° C (350 ° F, Th. 6).

Butter and flour your mold to prevent your cake from sticking to the bottom or walls after baking (Note 2). If your mold is silicone, you do not need to butter it or flour it. This is the advantage of silicone molds!

·         Prepare the dough:

1.    Start by beating the butter and sugar with an electric mixer, until you get a creamy mixture.

2.    While continuing to beat, add the eggs, milk, salt, vanilla, and lemon zest.

3.    Add the flour and continue beating to obtain a homogeneous mixture.

4.    Pour this dough into your previously buttered and floured mold. Spread it well with a spatula.

·         Blueberries (or blueberries):

Wash quickly and dry your blueberries.

Arrange the blueberries over the entire surface of the dough. You can also incorporate your blueberries directly into the dough, and in this case, sprinkle them with the tablespoon of flour first.

·         Baking the cake:

Bake your cake and cook for about 50 minutes.

Let it cool for a few minutes before removing it from the mold.

Optionally, sprinkle the surface of the cake with powdered sugar. Good tasting!

·         Notes on the recipe

1.    You can separate the egg whites from the yolks. You add the yolks at the beginning, then beat your whites in snow and you incorporate them in your dough towards the end (before pouring it into the mold).

2.    For beginners: if you don't know how to butter and flour a mold, here's how: take a knob of butter and spread it at the bottom and on the sides of the mold. Then put 2 tablespoons of flour in the mold, lift and tilt in all directions to spread and stick the flour in the bottom and on the walls of your mold. And finally, flip it over and gently tap it to get rid of the excess flour! This will facilitate the release of your blueberry cake.

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