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Blueberry Coffeecake

Total Time: 80 mins.
Prep Time: 25 mins.
Cook Time: 55 mins.
Serves: 16 portions

Ingredients

Topping:


175 mL (3/4 cup) brown sugar
125 mL (1/2 cup) chopped walnuts or pecans
10 mL (2 tsp) ground cinnamon
30 mL (2 tbsp) melted butter

Cake:


125 mL (1/2 cup) butter, softened
150 mL (2/3 cup) granulated sugar
1 egg
10 mL (2 tsp) grated orange or lemon zest
500 mL (2 cups) part all purpose and part whole wheat flour
10 mL (2 tsp) baking powder
5 mL (1 tsp) baking soda
1 mL (1/4 tsp) salt
250 mL (1 cup) milk
500 mL (2 cups) Europe’s Best® Woodland Blueberries, frozen

Star Product

Wild Woodland Blueberries

Directions

Topping:

In a bowl, combine sugar, nuts, cinnamon and butter.


Cake:

  1. In a mixing bowl, beat together butter and sugar until creamy. Beat in egg and orange zest.
  2. In a separate bowl, combine flour, baking powder, baking soda and salt. Add flour mixture and milk, alternately to creamed mixture, making three dry and two wet additions. Stir in Europe’s Best Woodland Blueberries until just combined.
  3. Spoon mixture into a greased and parchment-lined 2 L (9-inch) square baking dish. Sprinkle over topping.
  4. Bake in a preheated 180 °C (350 °F) oven for 55 minutes, or until a cake tester comes out clean. Cool in pan on rack.


Make Ahead:
Coffeecake can be baked, covered and kept at cool room temperature one day ahead or wrapped well and frozen whole or in individual pieces, for up to three weeks.