Blueberry Cinnamon Coffee Cake
Serving(s) 6 to 8
The cake can be wrapped and refrigerated for up to one week.
1 cup (250 mL) Frozen unsweetened blueberries
1 tsp (5 mL) Cinnamon
1/2 cup (125 mL) Butter, softened
1 cup (250 mL) Granulated sugar
2 Eggs
1-1/2 tsp (7 mL) Vanilla
1-1/2 cups (375 mL) All-purpose flour
2 tsp (10 mL) Baking powder
1/4 tsp (1 mL) Salt
2/3 cup (150 mL) Milk
Icing sugar
Toss blueberries with cinnamon; set aside. In bowl and using electric mixer, beat butter with sugar for 1 minute. Beat in eggs one at a time, beating well after each addition. Stir in vanilla. Sift together flour, baking powder and salt; fold into butter mixture alternately with milk, making three additions of each. Fold in blueberry mixture, leaving some cinnamon streaks.
Spoon into greased 6-cup (1.5 L) Bundt pan or six 1-cup (250 mL) Bundt pans, spreading batter higher at edges. Bake in 350 F (180 C) oven for 40 to 45 minutes (25 to 35 minutes for individual cakes) or until top of cake springs back when pressed. Let cool on rack for 15 minutes; invert and unmould. Sprinkle with icing sugar and serve warm.