Blueberry Coffee Cake With Vanilla Glaze
photo by limeandspoontt
- Ready In:
- 2hrs 10mins
- Ingredients:
- 12
- Yields:
-
1 ten-inch cake
ingredients
-
Cake
- 473.18 ml all-purpose flour
- 9.85 ml baking powder
- 4.92 ml salt
- 157.80 ml vegetable oil (preferably canola)
- 236.59 ml sugar
- 2 large eggs, at room temperature
- 236.59 ml milk
- 4.92 ml vanilla extract
- 354.88 ml fresh blueberries, lightly coated with flour
-
Vanilla Glaze
- 295.73 ml powdered sugar, sifted
- 118.29 ml heavy cream
- 2.46 ml vanilla extract
directions
- 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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