Thursday, March 31, 2011

Blueberry Coffee Cake with Vanilla Glaze

from the Complete Magnolia Bakery Cookbook

You know how you sometimes want a break from the usual dull english muffin or oatmeal?  This coffee cake will take you out of the boring breakfast rut.  It is so good and very simple to make.  If you want it to be sweeter you add the delicious vanilla glaze and if you want to be good and make it more breakfast-like you can leave off the glaze - but you really don't want to do that. 

2 cups all purpose flour
2 tsp baking powder
1 tsp salt
2/3 cup vegetable oil (preferably canola oil)
1 cup sugar
2 large eggs at room temperature
1 cup milk
1 tsp vanilla extract
1/2 tsp almond extract
1 cup fresh blueberries, lightly coated with flour

Ingredients for vanilla glaze:
1-1/4 cups confectioners sugar
1/4 cup heavy cream
1/2 tsp vanilla extract

Preheat oven to 325 degrees.
Grease and lightly flour a 10 inch tube pan. 
In a small bowl sift together the flour, baking powder and salt.  Set aside.
In a large bowl on medium speed with a mixer beat together the oil, eggs, and sugar until light and thick, about 3 minutes.

 Add the dry ingredients in three parts, alternating with the milk and vanilla.  Beat after each addition until smooth.  Rinse blueberries and coat with flour.

Add blueberries to mixture and fold in gently.  Pour the batter into prepared pan and bake for 60-70 minutes or until a toothpick inserted in the center of the cake comes out clean.  Let the cake cool in the pan for 1 hour.  Remove and cool completely before pouring the glaze on top.

To make the glaze add the heavy cream and vanilla extract to the sifted confectioners sugar stirring until smooth and the right consistency to drizzle on the cake.  You can start with less heavy cream than the 1/4 cup and add as needed.

Enjoy!    Susan

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