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Blueberry Coffee Cake

Canadian.Recipes's picture
Blueberry Coffee Cake has a mouth filling taste. The eggs yolk with orange cream gives the Blueberry Coffee Cake a creamy taste. Must catch it.
Ingredients
  Sifted all purpose flour 2 Cup (32 tbs)
  Baking powder 2 Teaspoon
  Butter/Margarine 1 Cup (16 tbs)
  Orange extract 2 Teaspoon
  Grated orange peel 1 Teaspoon
  Sugar 2 Cup (32 tbs)
  Egg yolks 4
  Mashed potato 1 Cup (16 tbs), cooled to room, temperature
  Egg whites 4
  Salt 3⁄4 Teaspoon
  Blueberries 2 Cup (32 tbs), thawed (Fresh Or Frozen)
  Orange cream 1⁄2 Cup (8 tbs)
  Icing 1 Cup (16 tbs)
Directions

Blend the flour and baking powder; set aside.
Cream butter, extract, and orange peel.
Add sugar gradually, beating vigorously.
Add egg yolks, one at a time, beating until light and fluffy after each addition.
Mix in mashed potato.
Add dry ingredients in thirds, beating only until blended after each addition.
Beat egg whites and salt until stiff, not dry, peaks are formed.
Gently fold into the batter.
Rinse (if fresh) and thoroughly drain blueberries on absorbent paper; dredge with about 2 tablespoons flour.
Using as few strokes as possible, fold berries into batter.
Turn into greased and floured 3-quart (13x8-inch) shallow baking dish.
Bake at 350°F 35 to 40 minutes, or until cake tests done.
Cool in baking dish on wire rack.
Spread with Orange Cream Icing.
To serve, cut cake into squares, rectangles, or diamond-shaped pieces

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday

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