This moist and tender cake bursts with juicy berries. Brown sugar, cinnamon and lemon make it melt-in-your-mouth delicious. You can never go wrong with the combination of blueberries and citrus!
Blueberry coffee cake
Prep time 15 min
Cook time 40 min
- 625 ml (2 1/2 c) fresh or frozen blueberries, divided
- 75 g (1/3 c) firmly packed light brown sugar
- 5 g (1 tsp) cinnamon
- 115 g (1/2 c/1 stick) margarine
- 200 g (1 c) granulated sugar
- 1 large egg
- 1 large egg white
- 15 g (1 tbsp) grated lemon zest
- 325 g (2 1/2 c) self-rising flour
- 300 ml (1 1/4 c) reduced-fat (2%) milk
- Preheat the oven to 180°C (350°F). Grease and flour a 23 x 35-centimetre (nine x 13-inch) baking pan.
- Toss 500 millilitres (two cups) of the blueberries, the brown sugar and cinnamon in small bowl until the berries are coated.
- Cream the margarine and granulated sugar in a large bowl with an electric mixer at high speed until light and fluffy, about four minutes. Add egg and egg white and beat for two minutes. Beat in the lemon zest. Reduce speed to low. Add flour alternately with milk, one-third at a time, stopping mixer occasionally to scrape the sides of the bowl with a rubber spatula. Do not overbeat.
- Spread half of the batter into the pan and sprinkle with the blueberry mixture. Spoon the remaining batter on top, spreading evenly. Swirl through batter several times with a knife, then top with the remaining blueberries.
- Bake until a toothpick inserted in the centre comes out with moist crumbs clinging, 40 to 45 minutes. Cool in the pan on a wire rack for 15 minutes. Serve warm or at room temperature.
Replace the blueberries with fresh raspberries or sliced strawberries. You can use orange zest instead of lemon zest. In that case, add 30 millilitres (two tablespoons) fresh orange juice to the batter to enhance the citrus flavour.