Blueberry coffee cake

Recipe by: Lynn Lewis and Joachim Wahnschaffe

| Photo by: OregonMama

(1)

EASY

Ready in 1 hour

Reviews (1) | Tweaks (1)

Added to favourites by 5 cooks

Prep: 20 mins Cook: 40 mins

Serves: 16

Brown sugar, berries and cinnamon add great flavour to this melt-in-your-mouth snack.

Recipe provided by:

Readers Digest | Baking With Love

Ingredients

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

Preparation method

1.		Use a 33×23cm baking tin; grease and flour the tin. Preheat oven to 180 degrees C . In a small bowl, toss ¾ of the blueberries in the brown sugar and cinnamon.

2.		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 and beat for 2 minutes; add 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.

3.		Spread half the batter into pan; 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.

4.		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.

Top Tip

Traditional coffee cake recipes often use at least 2 eggs. Using 1 egg plus an egg white ensures that the cake has a light, delicate texture and a lower fat content. Reduced-fat milk trims back more of the fat and cholesterol content.

My Review:

Printed from Allrecipes.com.au 2/09/2010