- Prep Time
- 20 mins
- Total Time
- 50 mins
- Serves
- Serves 12-16
Ingredients
- 0
- Cake Batter
- 0
- 2
- All Purpose Flour
- 500
- 3/4
- Sugar
- 188
- 2 1/2
- Baking powder
- 12
- 3/4
- Sea salt
- 3
- 1/4
- Unsalted butter, room temperature plus more for greasing the pan
- 63
- 1
- Milk
- 250
- 1
- Egg
- 0
- 2
- Wild blueberries
- 500
- 0
- Crumb
- 0
- 1/2
- Sugar
- 125
- 1/3
- All Purpose Flour
- 84
- 1/2
- Ground cinnamon
- 2
- 1/4
- Unsalted butter, cold
- 63
- 0
- Blueberry Glaze
- 0
- 1
- Icing sugar
- 250
- 1/2
- Pure vanilla extract
- 2
- 1/2
- Wild blueberries
- 125
- 3-4
- Hot water
- 20
Method
Step 1
Pre-heat the oven to 375°F (190°C) and grease a 9” x 9” x 2” square pan.
Step 2
In a mixing bowl using your finger tips, rub together all the ingredients for the crumb, until crumbly.
Step 3
Using a handheld or stand mixer, blend together the flour, sugar, baking powder, salt, butter, milk and egg, for a minute.
Step 4
Gently mix in the blueberries, spread the batter into the pan, sprinkle evenly with the crumb and bake for 40 - 45 minutes. A skewer or tooth pick in the center should come out clean, and probably have a blueberry stain.
Step 5
Let cool to room temperature, meanwhile mix together all the glaze ingredients in a small bowl, being sure to burst some of the blueberries with the spoon to release their colour.
Step 6
Serve a generous piece of warm coffee cake topped with a scoop of French Vanilla Ice Cream, the wild blueberry glaze and some fresh wild blueberries.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Calories:
- 226
- Fat:
- 6 g
- Saturated Fat:
- 4 g
- Carbs:
- 40 g
- Fibre:
- 1 g
- Cholesterol:
- 28 mg
- Protein:
- 4 g
- Sodium:
- 159 mg
- Potassium:
- 52
