Blueberry Coffee Cake
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 210, total fat 8.5 G., saturated fats 2 G., proteins 5 G., carbohydrates 30 G., fiber 2 G., cholesterol 41 mg, sodium 230 mg, sugar - G.
Calories 210, total fat 8.5 G., saturated fats 2 G., proteins 5 G., carbohydrates 30 G., fiber 2 G., cholesterol 41 mg, sodium 230 mg, sugar - G.
Despite its name, this pie is completely coffee-free, but it's perfect with a cup of coffee or tea. The pie is filled with blueberries and walnuts, which enrich it with a variety of textures, juiciness, and crunch, perfectly complemented by the spicy aroma of cinnamon. You can use fresh or thawed blueberries. Layer them, alternating them with the batter and nuts several times to ensure this amazing berry fills every inch of your pie.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup premium flour
- 1 cup whole wheat pastry flour or plain whole wheat flour
- 1 teaspoon of baking soda
- 0.5 tsp salt
- 3 tablespoons of sugar
- 0.5 tsp ground cinnamon
- 0.5 cup chopped walnuts
- 0.5 cup brown sugar
- 2 tbsp (30 g) butter, room temperature
- 2 tbsp. l. rapeseed oil
- 2 large eggs category CO
- 1 tsp vanilla extract
- 1 cup plain low-fat yogurt
- 1 cup fresh or thawed blueberries
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C) and spray a 20cm square baking pan with cooking spray.
- Combine all the flour, baking soda, and salt. In a small bowl, combine the sugar, cinnamon, and walnuts. In a large bowl, beat the brown sugar, canola oil, and butter until fluffy. Use the back of a spoon to break up any lumps. Beat in the eggs one at a time, beating well after each addition. Then whisk in the vanilla and yogurt.
- In 2 additions, stir in the flour mixture, mixing well after each addition.
- Spoon half the batter into the prepared pan. Sprinkle half the nut mixture and the blueberries on top, gently pressing them into the batter. Add the remaining batter and smooth the surface. Sprinkle the remaining nut mixture over the top, pressing it lightly. Bake until a wooden toothpick inserted into the center comes out clean, about 30-35 minutes. Cool slightly in the pan, then turn the cake out and cool completely on a wire rack. Cut into 5cm squares.
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