Wednesday, August 1, 2012

We admit we're on a blueberry kick this week. Must be the GIANT bag of blueberries calling our name from the freezer.

The recipe below comes from New York City's magnificent Magnolia Bakery. Known best for their cupcakes, Magnolia recently released a cookbook with some of their best kept secrets inside; this blueberry coffee cake is one of them!

2 cups of all purpose flour
2 tsp of baking powder
1 tsp of salt
2/3 cup of vegetable oil
1 cup sugar
2 large eggs
1 cup of milk
1 tsp vanilla extract
1 1/2 cups fresh or frozen blueberries

  • Preheat the oven to 325
  • Spray a cake pan with non-stick spray
  • In a small bowl sift together the flour, baking powder and salt.
  • In a large bowl beat together the oil, sugar and two eggs for 3 minutes.
  • Add the dry ingredients to the wet ingredient in three stages alternating between the milk and the vanilla extract.
  • Beat at medium speed until smooth.
  • If using fresh blueberries toss them in a small amount of flour and fold them into the dough. If using frozen bluberries, thaw and drain the excess water from them first before tossing them in a light coating of flour and folding into the dough.
  • Add the cake mix to the pan and bake for 60 mins.

Remove, let cool and top with Yumology's blueberry topping:

2 cups of blueberries
2 cups of confectioners sugar
  • This works best with frozen blueberries because the excess juice contributes to the icing.
  • Thaw the bluberries and mix the berries and juice with the sugar until mixture thickens into a thin icing consistency.
  • Top the cake with the icing and watch the juices seep into the top layer of the cake.

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