Blueberry Coffee Cake
Such a fun way to start the day! Blueberry Coffee Cake is as easy as it is delicious.
Such a fun way to start the day! Blueberry Coffee Cake is as easy as it is delicious.
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1/3 cup brown sugar
- 1/4 cup vegetable oil
- 1/2 teaspoon ground cinnamon
- 1/4 cup all-purpose flour
- 1 cup milk
- 2 teaspoons vanilla extract
- 1 tablespoon baking powder
- 1/2 cup powdered sugar
- 3 tablespoons cold butter
- 2 cups (400g) granulated sugar
- 4 cups (500g) all-purpose flour
- 1 cup (2 sticks or 226g) butter (room temperature)
- 4 large eggs (room temperature)
- 2 -3 cups blueberries -frozen or fresh ((dependin
- Carbohydrate 17.5980014089782 g
- Cholesterol 151.699166668357 mg
- Fat 10.538269310479 g
- Fiber 0.128573610789431 g
- Protein 5.90106541755793 g
- Saturated Fat 3.64367403536262 g
- Serving Size 1 1 Serving (100g)
- Sodium 114.077361164392 mg
- Sugar 17.4694277981888 g
- Trans Fat 0.902120868182871 g
- Calories 188 calories
Step-by-step
- Ingredients : 1/2 teaspoon salt, 2 tablespoons milk, 1/3 cup brown sugar, 1/4 cup vegetable oil, 1/2 teaspoon ground cinnamon, 1/4 cup all-purpose flour, 1 cup milk, 2 teaspoons vanilla extract, 1 tablespoon baking powder, 1/2 cup powdered sugar, 3 tablespoons cold butter, 2 cups (400g) granulated sugar, 4 cups (500g) all-purpose flour, 1 cup (2 sticks or 226g) butter (room temperature), 4 large eggs (room temperature), 2 -3 cups blueberries -frozen or fresh ((dependin
Incorporating room temperature eggs into the creamed butter and sugar mixture requires absolute adherence to thermal equilibrium, ensuring the emulsion does not break and yield a dense crumb. Large eggs chilled straight from the refrigerator will instantly solidify room-temperature butter, trapping air unevenly and resulting in a heavy cake structure. Setting four large eggs on the counter for thirty minutes prior to mixing resolves this thermal shock entirely. Precision in pan selection dictates the success of the bake, requiring a standard metal baking pan rather than dark non-stick surfaces, which absorb radiant heat faster and cause premature edge browning before the center rises. Tossing the blueberries, whether fresh or frozen, with a tablespoon of reserved flour prevents them from sinking to the bottom of the batter during the chemical leavening phase. Baking powder releases carbon dioxide rapidly upon contact with liquid and heat, creating the lift necessary to suspend the fruit evenly throughout the crumb. When deploying frozen blueberries, do not thaw them beforehand; excess surface moisture will bleed into the batter and turn the surrounding crumb purple, while direct baking keeps the fruit intact. Leftovers maintain optimal moisture when wrapped tightly in plastic film and stored at room temperature for up to forty-eight hours, or transferred to the refrigerator for up to five days if extended storage is required. Reheating refrigerated slices for fifteen seconds in the microwave restores the soft, tender quality of the original crumb without drying out the exterior.
