Lemon Blueberry Coffee Cake
with a Blueberry Ribbon- Blé
- Lait
- Oeuf
- Peut contenir des traces d’allergènes
- Crustacés
- Oeuf
- Poisson
- Gluten
- Lait
- Moutarde
- Noix
- Arachides
- Sésame
- Soya
- Sulfites
- Blé
- Triticale
Sometimes it's ok to eat cake for breakfast, especially when there's a hefty amount of cinnamon streusel topping! This moist breakfast bread also contains a smooth ribbon of colourful blueberry jam for an added fruity component.
Ingrédients
3 tasse(s)
Farine tout usage
(Contient: Blé Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)
237 ml
Lait
(Contient: Lait)
6 pièce(s)
Confiture de bleuets
½ tasse(s)
Cassonade
(Peut contenir : Crustacés, Oeuf, Poisson, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé)
1 tasse(s)
Sucre blanc
(Peut contenir : Crustacés, Oeuf, Poisson, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé)
12 g
Poudre à pâte
(Peut contenir : Crustacés, Oeuf, Poisson, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé, Triticale)
4 g
Cannelle, moulue
(Peut contenir : Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé, Triticale)
1 pièce(s)
Œuf
(Contient: Oeuf)
1 pièce(s)
Crème sure
(Contient: Lait)
Pas inclus dans votre livraison
0.63 cc
Sel*
6.33 cs
Beurre non salé*
¼ tasse(s)
Huile*
Ustensiles
Instructions
- Grease a 9x5-inch metal baking loaf pan with 1 tsp softened butter.
- Line the base and sides of the loaf pan with parchment paper, leaving a 2-inch overhang off the sides. (TIP: The overhang will make it easy for you to remove the coffee cake from the pan later.)
- Whisk together 1/4 cup flour, 1/4 cup packed brown sugar, half the cinnamon and 1/8 tsp salt in a medium bowl.
- Add 2 tbsp softened butter. Using your fingertips, mix dry ingredients with butter until pea-sized clumps form. Set aside. (NOTE: This is your cinnamon streusel.)
- Sift 2 cups flour, 2 tsp baking powder, remaining cinnamon and 1/2 tsp salt into another medium bowl, then whisk to combine.
- Using an electric mixer or hand whisk, beat 1/4 cup softened butter, 1/4 cup oil and 3/4 cup white sugar in a large bowl until pale and fluffy, 1-2 min.
- Add egg. Beat until incorporated.
- Add half the flour mixture. Beat on low until combined, 30 sec.
- Add 2/3 cup milk and sour cream. Beat until smooth, 1 min.
- Add remaining flour. Beat until combined, 30 sec.
- Combine 2 tbsp batter and blueberry jam in a small bowl.
- Spread half the cake batter into the prepared loaf pan. Dollop blueberry mixture over top, then, using a spatula, gently spread it towards the edges of the pan.
- Dollop remaining cake batter over top, then gently spread it into an even layer.
- Scatter cinnamon streusel over batter.
- Bake cake in the middle of the oven until lightly golden-brown and a knife inserted into the middle comes out clean, 40-50 min.
- Allow cake to cool on a wire rack for 10 min before removing from the loaf pan.
- Allow cake to cool completely before cutting into slices with a sharp knife.
