- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 50 mins
- Serves
- 12-16
Ingredients
- 0
- Cake Batter
- 0
- 2
- All Purpose Flour
- 500
- 3/4
- Sugar
- 188
- 2 1/2
- Baking powder
- 12
- 3/4
- Sea salt
- 3
- 1/4
- Unsalted butter, room temperature plus more for greasing the pan
- 63
- 1
- Milk
- 250
- 1
- Egg
- 0
- 2
- Wild blueberries
- 500
- 0
- Crumb
- 0
- 1/2
- Sugar
- 125
- 1/3
- All Purpose Flour
- 84
- 1/2
- Ground cinnamon
- 2
- 1/4
- Unsalted butter, cold
- 63
- 0
- Blueberry Glaze
- 0
- 1
- Icing sugar
- 250
- 1/2
- Pure vanilla extract
- 2
- 1/2
- Wild blueberries
- 125
- 3-4
- Hot water
- 20
Directions
Step 1
Pre-heat the oven to 375°F (190°C) and grease a 9” x 9” x 2” square pan.
Step 2
In a mixing bowl using your finger tips, rub together all the ingredients for the crumb, until crumbly.
Step 3
Using a handheld or stand mixer, blend together the flour, sugar, baking powder, salt, butter, milk and egg, for a minute.
Step 4
Gently mix in the blueberries, spread the batter into the pan, sprinkle evenly with the crumb and bake for 40 - 45 minutes. A skewer or tooth pick in the center should come out clean, and probably have a blueberry stain.
Step 5
Let cool to room temperature, meanwhile mix together all the glaze ingredients in a small bowl, being sure to burst some of the blueberries with the spoon to release their colour.
Step 6
Serve a generous piece of warm coffee cake topped with a scoop of French Vanilla Ice Cream, the wild blueberry glaze and some fresh wild blueberries.
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