East Blue Hill Blueberry Coffee Cake

"Maida Heatter"
 
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Ready In:
1hr 20mins
Ingredients:
14
Serves:
8
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ingredients

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directions

  • Adjust a rack one-third up from the bottom of the oven; preheat oven to 350°.
  • Butter an 8-inch square pan and dust it all over with fine, dry bread crumbs or with toasted or untoasted wheat germ.
  • Invert pan over paper, and tap lightly to shake out excess; set aside.
  • Wash the berries and let drain.
  • Sift together the flour, baking powder, cinnamon, nutmeg, and salt; set aside.
  • In the small bowl of an electric mixer, beat the butter until it is soft.
  • Beat in the vanilla and ¾ cup sugar; beat in the egg.
  • Then on low speed, add half of the sifted ingredients, then the milk, and then the remaining sifted ingredients, beating only until incorporated.
  • Remove the bowl from the mixer and stir in the grated lemon rind.
  • Turn into prepared pan and smooth the top.
  • In a bowl, toss the berries gently with the remaining 3 tablespoons sugar; spoon the berries evenly over the top of the cake.
  • Bake for 45-50 minutes, until the top is lightly browned and the cake barely begins to come away from the sides of the pan.
  • If you wish, after the cake is baked, sprinkle it lightly with crystal sugar or granulated sugar and place under a preheated broiler for only a minute or so (watch it carefully) to darken and glaze the top a bit more.
  • Cool slightly in the pan; then cut into squares and serve warm.

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