Blueberry Coffee Cake


CAL/SERV:365
MAKES:servings
PREP TIME:hours 15 mins
COOK TIME:hour mins
TOTAL TIME:hour 15 mins

Ingredients
For the crumb topping
40 g 
Unsalted butter, chilled and chopped
50 g 
Plain flour
40 g 
Demerara sugar
50 g 
Pecans, roughly chopped
For the cake
200 g 
Plain flour
125 g 
Granulated sugar
1 1/2 tsp. 
Baking powder  
150 g 
Blueberries
125 ml 
Milk

Medium egg
75 ml 
Vegetable oil

Finely grated zest and juice 1 lemon
 
Directions
  1. Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 900g (2lb) loaf tin with baking parchment. Make the crumb topping: using your fingers, rub the butter into the flour until mixture resembles large breadcrumbs. Stir through sugar and pecans. Set aside. 
  2. To make the cake, in a large bowl mix the flour, sugar and baking powder. Gently mix in blueberries. In a jug mix milk, egg, oil, lemon zest and juice (it will curdle). Add to the dry ingredients and stir until just combined. Scrape into prepared tin and spread to level.
  3. Sprinkle crumb topping over cake batter, squeezing it into larger clumps as you go. Bake for 1hr, or until a skewer inserted into the cake comes out clean. Allow to cool for 10min in tin, then transfer to a wire rack and serve just warm or at room temperature. *Recipe: Good Housekeeping

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