Blueberry Coffee Cake
Brown sugar, blueberries and cinnamon create a great flavour in this melt-in-your-mouth dessert or snack that goes well with cream.
Ingredients
Serves: 16
- 400g fresh or frozen blueberries
- 60g soft brown sugar
- 1 teaspoon ground cinnamon
- 125g butter
- 220g caster sugar
- 1 large egg and 1 large egg white
- 1 tablespoon grated lemon rind
- 310g self raising flour
- 310ml reduced fat milk
Directions
Preparation:20min ›
Cook:40min ›
Ready in:1hour
- Preheat oven to 180 degrees C. Grease a 33×23cm baking tin.
- In a small bowl, toss 3/4 of the blueberries in the brown sugar and cinnamon.
- Using electric beaters at high speed, cream butter and sugar in a large bowl until light and fluffy; about 4 minutes. Add egg and egg white then beat for 2 minutes before adding lemon rind. Reduce speed to low. In 3 batches add flour alternately with the milk. Stop beating occasionally to scrape down the side of the bowl. Do not overbeat.
- Spread half the batter into the tin then sprinkle with blueberry mixture. Spoon remaining batter on top and spread evenly. Swirl a knife through the batter several times, then top mixture with remaining blueberries.
- Bake for 40–45 minutes or until a skewer inserted in the centre comes out with moist crumbs on it. Cool in the pan on a wire rack for 15 minutes. Cut into 16 pieces and serve warm or at room temperature.
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Reviews and Ratings
Global Ratings:
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Reviews in English (2)
Something else. For allergy purposes, I used Bob's Red Mill egg replacer (for 2 eggs) to replace the egg and egg white. - 24 Mar 2009
Mmmm...this hit the spot for me & my 3 sons...I had to substitute the egg & egg white with Bob's Red Mill Egg Replacer so my husband can eat it and it turned out great. I was looking for something breakfasty to make with blueberries and self-rising flour. Perfect! - 24 Mar 2009