BLUEBERRY COFFEE CAKE


BLUEBERRY COFFEE CAKE
CAKE

1 cup all purpose flour + 1 tablespoon
1 tablespoon for dusting
1 tablespoon baking powder
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
3/4 cup packed brown sugar
1/2 cup Stevia in the raw
3 large eggs
1 teaspoon PURE vanilla
1 cup whole milk
3/4 cup frozen small wild blueberries DO NOT THAW

  • Preheat oven to 350°.
  • Grease and flour dust 13×9 baking dish. Set aside.
  • Sift together 1 cup flour, baking powder and salt.
  • In a larger mixing bowl cream the butter with an electric mixer.
  • Add Stevia and brown sugar, beating until fluffy.
  • Add eggs 1 at a time beating JUST until blended in.
  • Reduce mixer speed. Add flour mixture and milk alternately until well blended.
  • GENTLY toss blueberries with 1 tablespoon flour.
  • Fold blueberries GENTLY into batter.
  • GENTLY spread batter into prepared baking dish.

TOPPING
2/3 cup frozen small wild blueberries DO NOT THAW
1/4 cup granulated sugar
1/2 teaspoon cinnamon

  • Whisk together the sugar and cinnamon.
  • Toss blueberries in the sugar mixture.
  • Scatter blueberries and sugar evenly on top of batter.

 

  • Bake cake 45 minutes or until toothpick comes out clean.
  • Cool cake in pan 10-15 minutes before cutting.

NOTE: You can use FRESH berries.  But, if using FROZEN berries DO NOT THAW!!  Thawing the berries makes them too watery and will turn your batter blue.