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Blueberry Coffee Cake

Name: Blueberry Coffee Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 40 g Unsalted butter, chilled and chopped; 50 g Plain flour; 40 g Demerara sugar; 50 g Pecans, roughly chopped; 200 g Plain flour; 125 g Granulated sugar; 1 1/2 tsp. Baking powder; 150 g Blueberries; 125 mL Milk; 1 Medium egg; 75 mL Vegetable oil; Finely grated zest and juice 1 lemon

Not a coffee-flavoured cake, but an American variety of cake served with coffee. Or as a brunch in this case.

By The GH Kitchen TeamPublished: 10 June 2019

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Yields:

8 serving(s)

Prep Time:

15 mins

Cook Time:

1 hr

Total Time:

1 hr 15 mins

Cal/Serv:

365

Ingredients

For the crumb topping

40 g Unsalted butter, chilled and chopped
50 g Plain flour
40 g Demerara sugar
50 g Pecans, roughly chopped

For the cake

200 g Plain flour
125 g Granulated sugar
1 1/2 tsp. Baking powder
150 g Blueberries
125 ml Milk
1 Medium egg
75 ml Vegetable oil
Finely grated zest and juice 1 lemon

Directions

1. Step 1Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 900g (2lb) loaf tin with baking parchment. Make the crumb topping: using your fingers, rub the butter into the flour until mixture resembles large breadcrumbs. Stir through sugar and pecans. Set aside.
2. Step 2To make the cake, in a large bowl mix the flour, sugar and baking powder. Gently mix in blueberries. In a jug mix milk, egg, oil, lemon zest and juice (it will curdle). Add to the dry ingredients and stir until just combined. Scrape into prepared tin and spread to level.
3. Step 3Sprinkle crumb topping over cake batter, squeezing it into larger clumps as you go. Bake for 1hr, or until a skewer inserted into the cake comes out clean. Allow to cool for 10min in tin, then transfer to a wire rack and serve just warm or at room temperature.

Per serving:

Calories: 365
Protein: 5g
Fat: 17g
Saturates: 4g
Carbs: 47g
Total sugars: 23g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time