blueberry coffee cake

I wanted to bake a cake. 

Are you surprised? 😛

But I didn’t have a lot of time. As usual.

So I thought the way to go would be to bake a coffee cake like this Raspberry Almond Coffee Cake I baked a couple of weeks ago.

IMG_2295

The thing about this type of coffee cakes is (1) they are always oh-so-pretty; and (2) they are fabulous for using up that tub of berries or that pack of almonds (or other nuts) that you have laying around.

IMG_2393

And with all that fruit and nuts, it is always a moist and delicious cake.

IMG_2351

And then, to top it all off, it is a really easy cake to make – all you need are a bowl, a dough whisk and a spatula!

Here’s how.

Into a big bowl, add the egg, oil, milk and yogurt.

IMG_2095 IMG_2098 IMG_2101

Stir to combine.

IMG_2107

Add the sifted dry ingredients into the bowl. Mix with the dough whisk. What is so fabulous about this whisk? Well, it is designed to stir and mix a heavier dough, and the dough will not get stuck between the wire as it will with a balloon whisk.

IMG_2110

In another bowl, add plain flour to the blueberries. Mix to coat the berries.

IMG_2112 IMG_2113

Mix 1 1/4 cup (125g) of the blueberries into the batter.

IMG_2124

Pour this into a lined and greased 9-inch Springform pan. Smooth the top with a spatula.

IMG_2128

Scatter the remaining blueberries on the cake.

IMG_2130

In a small bowl, mix together the almond, demerara sugar and ground cinnamon. 

IMG_2118

Scatter this over the cake.

IMG_2131

Bake the cake at 200°C for 30-35 minutes, or until an inserted skewer emerges cleanly.

IMG_2137

IMG_2260

Cool in the pan for 10-15 minutes before transferring (very carefully) onto a wire rack to cool completely.

IMG_2299

And as soon as the cake as cooled a little (or not), cut yourself a slice and tuck in!

IMG_2403

🙂

Win US$160 Paypal cash this Chinese New Year!

For the first time, 16 fabulous cooking bloggers have come together to bring you the chance to start the Year of the Ram in the best way – by winning an ang pow*!

To take part, simply complete the Rafflecopter below. Open to overseas entrants.

a Rafflecopter giveaway

text2

PicMonkey Collage

*Terms and conditions apply. One prize of US$160 will be sent to the winner via Paypal. An email will be sent to the winner to notify him/her of the win. If the organiser (Diana) does not receive a reply within 48 hours, another winner will be selected. Please note if the winner does not have a valid and working Paypal account, another winner will be selected.

Have you cooked or baked something for this Chinese New Year celebrations? Come share what you have made with us!

To take part in this link-up, simply ensure that 1. Your submission must be one that is posted in January 2015. 2. You mention the following, “This post is linked to the event, Cook & Celebrate: CNY organised by Zoe from Bake for Happy Kids, Yen from Eat Your Heart Out and Diana from the Domestic Goddess Wannabe” at the end of your post. 3. You display the Cook & Celebrate: CNY badge in your post. 4. The last day of submission to this event is 28 February 2015.

cookandcelebratecnylogo_zps320d8fd4

Blueberry Almond Coffee Cake
Serves 8
Write a review
Print
Ingredients
  1. 1 large egg
  2. 1/2 cup (120ml) milk
  3. 1/2 cup (120ml) plain yogurt
  4. 3 tablespoons vegetable oil - I used canola oil
  5. 2 cups (250g) plain flour
  6. 1/2 cup (50g) caster sugar - I reduced this by 50%
  7. 4 teaspoons baking powder
  8. 1/2 teaspoon salt
  9. 1 1/2 cups frozen (150g) blueberries
  10. 1 tablespoon (8g) plain flour
  11. 2 tablespoons turbinado sugar - I used demerara sugar
  12. 2 tablespoons sliced almonds
  13. 1/4 teaspoon ground cinnamon
Instructions
  1. Into a big bowl, add the egg, oil, milk and yogurt. Stir to combine.
  2. Add the sifted dry ingredients into the bowl. Mix until just combined.
  3. In another bowl, add plain flour to the blueberries. Mix to coat the berries.
  4. Mix 1 1/4 cup (125g) of the blueberries into the batter.
  5. Pour this into a lined and greased 9-inch Springform pan. Smooth the top with a spatula.
  6. Scatter the remaining blueberries on the cake.
  7. In a small bowl, mix together the almond, demerara sugar and ground cinnamon. Scatter this over the cake.
  8. Bake the cake at 200°C for 30-35 minutes, or until an inserted skewer emerges cleanly.
  9. Cool in the pan for 10-15 minutes before transferring (very carefully) onto a wire rack to cool completely.
Adapted from my recipes
Adapted from my recipes
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
 Links to the products I love and use in my kitchen.

Tovolo Stainless Steel 12″ Dough Whisk

Tovolo Spatulart Lily Spatula

Tovolo Stainless Mixing Bowl (Available soon in Singapore)

An InLinkz Link-up