More than hundred years old, this recipe is one of the evergreens baked very often, combined with seasonal berries.
In winter, my grandmother used to bake it with jams also. When you see the baking dish dimensions ( 10 x 6 inches) you see that it is not a huge quantity dessert and for that reason, it was baked whenever there was, literary a hand full of fruits or few Tbsp of jam left.
What is important to mention is that you should always use washed but dried fruits because if you put the wet ones into the batter they will sink to the bottom and what you get after baking is more like unidentified mass of something impossible to cut evenly. To be honest, if this happens it does not prevent me from having a second slice.
Blueberry Coffee Cake
- 2 eggs
- 10 Tbsp sugar
- 1 cup flour
- 1 cup butter, room temperature
- 1 tsp baking powder
- Hand full of blueberries
Cover the baking dish (10 x 6 inches) with baking paper.
Preheat the oven to 165 C/ 329 F.
In a medium sized bowl, mix eggs and sugar.
Little by little, add flour, butter and baking powder.
Put the mixture into the baking dish,
Gently press the blueberries into the batter so berries do not sink to the bottom of the sponge.
Bake for 23 minutes or until the sponge gets light brown texture on the top.
Try if baked with toothpick. If it comes our clean, take the sponge out of the oven.
Let it cool.
Before eating, sprinkle with icing sugar.