Was just browsing ard d web when I chanced upon Kevin’s blog & drawn by some of his bakes. I was very interested in 1 of his BF recipe – Blueberry & Lemon Coffee cake. However, with 2 toddlers ard, am not sure if coffee cake is d right thing for them until I found out that a coffee cake does not necessarily have coffee! D name mainly suggest serving d cake with coffee! Great, since tomorrow is Sunday, I decided to give this recipe a try.
It’s really a very simple cake. However, hubby & MIL prefer me to reduce d amt of sugar so I decided to omit d toppings. Also, as mentioned in my past few bakes, I believed weather temp plays a part in d batter so instead of adding all d milk at 1 go, I pour it in part by part & stop when I feel that d batter is wet enough. So there will be some slight diff betw my ingredients as compared to d originator – Kevin’s.
End result – OMG! It tasted really GOOD! I wld actually considered this a success bake even though it’s flatter as compared against Kevin’s cake given d fact I actually used a smaller pan (8’x8’). I really love it! MIL commented that she can tasted very strong lemon but hubby brushed that aside & said it’s actually very nicely done, very light & fluffy. ;->
2 cup flour
2 teaspoon baking powder
1/2 teaspoon salt
90g butter (soften)
2/3 cups sugar
1 cup wild blueberries
1 teaspoon grated lemon rind
1. Mix flour, baking powder and salt in a bowl.
2. Cream butter & sugar in a bowl.
3. Mix in eggs.
4. Fold d flour mixture & milk into butter/sugar mixture.
5. Fold in blueberries.
6. Pour mixture into a greased 8' x 8' baking pan. Sprinkle grated lemon rind over d top.
7. Bake in a preheated 170C oven for abt 35 mins.
note - Kevin also mentioned this coffee cake freezes well so it can easily be store away in d freezer for another time.