Wild Blueberry Coffee Cake
Prep Time
Cooking Mode
0 Cake Batter
2 All Purpose Flour
¾ Sugar
2 ½ Baking powder
¾ Sea salt
¼ Unsalted butter, room temperature plus more for greasing the pan
1 Milk
1 Egg
2 Wild blueberries
0 Crumb
½ Sugar
⅓ All Purpose Flour
½ Ground cinnamon
¼ Unsalted butter, cold
0 Blueberry Glaze
1 Icing sugar
½ Pure vanilla extract
½ Wild blueberries
3-4 Hot water
0 Cake Batter
2 All Purpose Flour
¾ Sugar
2 ½ Baking powder
¾ Sea salt
¼ Unsalted butter, room temperature plus more for greasing the pan
1 Milk
1 Egg
2 Wild blueberries
0 Crumb
½ Sugar
⅓ All Purpose Flour
½ Ground cinnamon
¼ Unsalted butter, cold
0 Blueberry Glaze
1 Icing sugar
½ Pure vanilla extract
½ Wild blueberries
3-4 Hot water
Directions
1Pre-heat the oven to 375°F (190°C) and grease a 9” x 9” x 2” square pan.
2In a mixing bowl using your finger tips, rub together all the ingredients for the crumb, until crumbly.
3Using a handheld or stand mixer, blend together the flour, sugar, baking powder, salt, butter, milk and egg, for a minute.
4Gently mix in the blueberries, spread the batter into the pan, sprinkle evenly with the crumb and bake for 40 - 45 minutes. A skewer or tooth pick in the center should come out clean, and probably have a blueberry stain.
5Let cool to room temperature, meanwhile mix together all the glaze ingredients in a small bowl, being sure to burst some of the blueberries with the spoon to release their colour.
6Serve a generous piece of warm coffee cake topped with a scoop of French Vanilla Ice Cream, the wild blueberry glaze and some fresh wild blueberries.
Disclaimer
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Personal Note
Personal Note
