Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries
- 1/2 cup brown sugar
- 1/2 cup chopped pecans
- 1 teaspoon ground cinnamon
Special equipment needed:
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch springform pan with butter or cooking spray.
2. In a mixing bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, until the batter is smooth.
6. Fold in the blueberries gently with a rubber spatula.
7. In another bowl, mix together the brown sugar, chopped pecans, and cinnamon.
8. Pour half of the batter into the prepared pan, and sprinkle half of the brown sugar mixture over the top.
9. Pour the remaining batter over the top, and sprinkle the remaining brown sugar mixture over the top.
10. Bake the cake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow the cake to cool in the pan for 10 minutes before removing the sides of the pan.
12. Serve the cake warm or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 390
Fat: 16g
Carbohydrates: 58g
Protein: 5g
Sodium: 240mg
Fiber: 2g
Sugar: 35g
Substitutions for ingredients:
- Blueberries: You can use frozen blueberries instead of fresh, but make sure to thaw them and drain any excess liquid before using them in the recipe.
- Pecans: You can use walnuts or almonds instead of pecans.
Variations:
- Lemon Blueberry Coffee Cake: Add the zest of one lemon to the batter and use lemon juice instead of milk. Top the cake with a lemon glaze made from powdered sugar and lemon juice.
- Streusel Topping: Instead of the brown sugar and pecan mixture, use a streusel topping made from flour, brown sugar, butter, and cinnamon.
- Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour.
Tips and tricks:
- Make sure to fold in the blueberries gently to avoid crushing them and turning the batter blue.
- If the cake is browning too quickly, cover it with foil halfway through baking.
- You can make the cake ahead of time and store it in the refrigerator for up to 3 days.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in foil and heat it in a 350°F oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the cake on a cake stand or platter and dust it with powdered sugar.
Garnishes:
Garnish the cake with fresh blueberries and whipped cream.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Serve the cake with fresh fruit or a side salad.
Troubleshooting advice:
- If the cake is too dry, try adding a little more milk to the batter.
- If the cake is too wet, try reducing the amount of blueberries or draining them more thoroughly.
Food safety advice:
Make sure to wash the blueberries thoroughly before using them in the recipe.
Food history:
Coffee cake originated in Germany in the 17th century and was traditionally served with coffee.
Flavor profiles:
This blueberry coffee cake is sweet, tangy, and nutty.
Serving suggestions:
Serve the cake as a breakfast or brunch dish, or as a dessert.
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