Blueberry Coffee Cake

 
This is the type of cake I really love (aside from a Victoria Sponge, that is.)  Simple, light, fruity and oh so tasty. 
 
This is the type of cake that is as equally at home on the breakfast table as it is on the teatime table  . . .
  
A simple cake  . . .  with simple ingredients . . . 
 
Put together in the simplest of ways  . . .  it goes together in a flash  . . .
 
Its just flour, sugar, eggs, oil, buttermilk, vanilla and leavening  . . .  a simple buttermilk cake batter . . .
 
Layered in a pan with some brown sugar . . .  laced with cinnamon  . . . . 
 
And fresh plump blueberries  . . .
 
Once you have that layered in the pan, you swirl it with a knife  . . .  just a bit, not too much . . .
 
Once you've done that you sprinkle the top with some flaked almonds and drizzle on some melted butter. Not a lot of butter, only a TBS.   After that you pop it into the oven and  . . .
 
Forty five minutes later you are rewarded with a fabulously tasty, moist and delicious cake . . .
 
with a lovely thread of cinnamon sugar, swirl  . . .  and plump sweet berries  . . .
  
I like to dust it with some icing sugar to dress it up a bit  . . .  nice, but not necessary . . .
Yield: 9Author: Marie RaynerPrint Recipe
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Blueberry Coffee Cake

prep time: 10 minscook time: 45 minstotal time: 55 minsA simple cake, not made with coffee, but meant to be enjoyed with a hot drink, bursting with blueberries and cinnamon!  Moist and delicious!

ingredients:

For the topping:

• 65g soft light brown sugar (1/3 cup)
• 1 tsp ground cinnamon

For the cake:

• 310g plain flour (1 1/2 cups)
• 1/2 tsp salt
• 2 tsp baking powder
• 130g sugar (2/3 cup)
• 120ml vegetable oil (1/2 cup)
• 2 large free range eggs, room temperature
• 180ml buttermilk (3/4 cup)
• 1 1/2 tsp vanilla
• 200g fresh blueberries (2 cups)

You will also need:

• 2 TBS flaked almonds
• 1 TBS melted butter
• icing sugar to dust (optional)

instructions:

1. Preheat the oven to 180*C.350*F/ gas mark 4.  Butter an 8 inch square baking tin and line with baking paper.  Set aside.
2. Whisk together the cinnamon and sugar for the topping.  Set aside.
3. Sift the flour, salt and baking powder together in a bowl.   Whisk together the sugar, oil, buttermilk, vanilla and eggs.  Add all at once to the dry ingredients and mix together just to combine.
4. Spread half the batter in the prepared baking tin.  Top with half of the blueberries and sprinkle with half the brown sugar mixture.  Repeat with the remaining batter, berries and brown sugar.  Swirl lightly with a knife.  Sprinkle the top with the flaked almonds and drizzle with the butter.
5. Bake for 40 to 45 minutes, until risen, golden brown and a toothpick inserted in the center comes out clean.
6. Serve warm, or at room temperature, dusting with icing sugar if desired.  Cut into squares to serve.

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If you bake only one cake this weekend . . .  let it be this one.  Oh boy, but it is a fabulous cake.  You will be hard pressed to stop at just one piece.  Put the kettle on and warm up that tea pot!  A hot cuppa goes down a real treat with this!  Bon Appetit!