Alaskan Blueberry Coffee Cake
Try this Alaskan Blueberry Coffee Cake recipe, or contribute your own.
Try this Alaskan Blueberry Coffee Cake recipe, or contribute your own.
- Carbohydrate 92.34190625 g
- Cholesterol 26.895 mg
- Fat 5.577408125 g
- Fiber 0.973656263677403 g
- Protein 3.903253125 g
- Saturated Fat 0.65145198496875 g
- Serving Size 1 1 Serving (118g)
- Sodium 491.9471875 mg
- Sugar 91.3682499863226 g
- Trans Fat 0.25658485969375 g
- Calories 427 calories
Step-by-step
- In a medium mixing bowl, blend together 1-1/2 cups flour, sugar, baking powder, salt, oil, milk, egg and 1 cup blueberries.
- Beat thoroughly for 30 seconds and spread in a greased round 9x1-1/2-inch pan or an 8x8x2-inch pan.
- Combine 1/3 cup flour, brown sugar, connamon and butter.
- Sprinkle over batter and top with the remaining berries.
- Bake in a 375 degree oven for 25 to 30 minutes, until done.
- Dont overbake.
- Serve warm with butter or honey.
Why fold fresh fruit instead of frozen
Fresh blueberries introduce surface moisture directly into the batter. Frozen berries release cellular water during baking, which bleeds purple streaks and creates soggy pockets around the crumb. If frozen fruit is your only option, toss the unthawed berries in a tablespoon of flour before folding. The starch absorbs excess liquid before the cell walls rupture in the oven heat.Controlling gluten development
Over-beating a quick bread activates wheat proteins, yielding a tough texture. Blend the initial wet and dry components for exactly thirty seconds. This duration incorporates enough air for the baking powder to expand without stretching the gluten matrix past its limit. Spread the thick batter evenly into an 8x8x2-inch pan to ensure uniform heat transfer.Baking indicators and accompaniments
Set the oven temperature precisely to 375 degrees Fahrenheit. Monitor the bake closely between the 25-minute and 30-minute marks. Insert a wooden toothpick into the center; it should emerge clean without wet batter clinging to the wood. Serve warm slices with high-fat butter or raw honey to coat the tongue and balance the tartness of the berries.
