Alaskan Blueberry Coffee Cake is a delightful and moist cake filled with juicy blueberries and topped with a sweet cinnamon streusel. This classic coffee cake is perfect for breakfast, brunch, or as a sweet treat any time of the day.
To make this delicious cake, a batter is prepared by combining plain flour, caster sugar, baking powder, salt, vegetable oil, milk, egg, and blueberries. The batter is then spread in a greased springform cake tin. A crumbly streusel topping made with a mixture of flour, Demerara sugar, cinnamon, and butter is sprinkled over the batter. The cake is baked until golden and fragrant, then cooled on a wire rack.
The result is a moist and flavorful coffee cake with bursts of tangy blueberries and a delightful cinnamon-sugar crunch on top. It pairs perfectly with a cup of coffee or tea for a cozy and indulgent treat.
INGREDIENTS:
- 350g/12oz plain flour
- 175g/6oz caster sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 50ml/2fl oz vegetable oil
- 175ml/6fl oz milk
- 1 egg
- 250g/9oz blueberries
- 100g/4oz Demerara sugar
- 1/2 teaspoon ground cinnamon
- 50g/2oz butter
PREPARATIONS:
- Preheat the oven to 190°C/375°F/Gas mark 5. Grease a deep 20cm/8in round springform cake tin.
- In a medium bowl, combine 250g/9oz of the flour with the caster sugar, baking powder, salt, vegetable oil, milk, egg, and 225g/8oz of the blueberries. Use a wooden spoon to beat the mixture thoroughly for 30 seconds until well combined. Spread the batter evenly in the prepared cake tin.
- In a separate bowl, mix together the remaining flour, Demerara sugar, cinnamon, and butter until it resembles coarse crumbs. Sprinkle this streusel mixture over the batter in the cake tin, and top with the remaining blueberries.
- Bake the cake in the preheated oven for 30-40 minutes, or until it is golden brown and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the tin on a wire rack.
YIELD: Serves 8
SPECIAL INSTRUCTIONS:
- Ensure that the blueberries are well-distributed throughout the batter for an even distribution of flavor.
- Allow the cake to cool completely before serving or storing.
TIPS:
- Serve Alaskan Blueberry Coffee Cake warm or at room temperature as a delightful breakfast or brunch treat.
- This cake pairs well with a cup of hot coffee or tea.
- Store any leftovers in an airtight container at room temperature for up to 2-3 days.
Alaskan Blueberry Coffee Cake is a delightful and moist cake that combines juicy blueberries with a sweet cinnamon streusel topping. This classic coffee cake is perfect for breakfast, brunch, or as a delicious treat any time of the day.
The cake batter, made with a blend of plain flour, caster sugar, baking powder, salt, vegetable oil, milk, egg, and blueberries, bakes into a moist and flavorful base. The streusel topping, consisting of a mixture of flour, Demerara sugar, cinnamon, and butter, adds a delightful crunch and sweetness to each bite.
Indulge in a slice of Alaskan Blueberry Coffee Cake with a cup of coffee or tea for a comforting and satisfying treat that celebrates the flavors of blueberries and cinnamon in every bite.
