Blueberry Coffee Cake
Tuesday, June 9, 2020
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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.