Vanilla-Glazed Blueberry Coffee Cake

  • 8 months ago
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Vanilla-Glazed Blueberry Coffee Cake
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1/ Cake

– 2 cups all-purpose flour

– 2 teaspoons baking powder

– 1 teaspoon salt

– 2⁄3 cup vegetable oil (preferably canola)

– 1 cup sugar

– 2 large eggs, at room temperature

– 1 cup milk

– 1 teaspoon vanilla extract

– 1 (1⁄2) cups fresh blueberries, lightly coated with flour

2/ Vanilla Glaze

– 1 (1⁄4) cups powdered sugar, sifted

– 1⁄2 cup heavy cream

– 1⁄2 teaspoon vanilla extract

Cooking instructions

– Grease and lightly flour a 10-inch tube pan.

– In a bowl, sift together the flour, baking powder, and salt; set aside.

– In a large mixing bowl, beat together the oil, sugar, and eggs, using an electric mixer on medium speed, for about 3 minutes or until light and thick.

– Add the dry ingredients in three parts, alternating with the milk and vanilla, beating after each addition until smooth.

– Fold in the blueberries.

– Pour batter into the prepared tube pan.

– Bake in a 325 degree oven for 60-70 minutes or until pick comes out clean.

– Let cake cool in the pan for 1 hour.

– Remove from the pan and cool completely on a wire rack.

– To make the glaze: In the top of a double boiler, over barely simmering water, combine the sugar, cream, and vanilla.

– Stir mixture for about 2 minutes or until well blended.

– Pour into a glass measuring cup and cover until ready to use.

– When the cake is completely cooled–drizzle glaze over cake.

– Let glaze set for 1 hour before slicing and serving the cake.

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