Vintage Blueberry Coffee Cake: more than hundred years old, this recipe survived thanks to its simplicity and amazing flavours !
Vintage Blueberry Coffee Cake is one of the evergreens baked quite often, combined with seasonal berries.
A handful of any berries added to this perfect batter makes it so comforting and brings so many memories of my grandmother’s old fashioned kitchen and pantry full of secrets that were hidden in there.
Yes, hidden, but with the purpose of demanding some extra skills and creativity from us so the sweet treasures would definitely be found, sooner or later.
What I remember quite well also, is that, during the winter season, my grandmother used to bake this coffee cake adding some jam also, using teaspoon.
It is really up to your preferences and creativity to choose what to add to this vintage evergreen batter that really satisfies even the most demanding eaters. Who could resist grandmother’s heritage 🙂
Baking dish dimensions ( 10 x 6 inches) makes quite small quantity dessert and for that reason, it was baked whenever there was, literary a hand full of fruits or few table spoons of jam left.
So it makes it quite frugal also.
What is important to mention is that you should use washed but dried fruits because if you put the wet ones into the batter they will sink to the bottom and the cake is not as beautiful as it tastes.
So to make the experience complete sprinkle dry fruits all over.
If you don’t and the fruits sink to the bottom, trust me, it will not be an obstacle to have another slice. It has never been a problem to me, anyway 🙂
Vintage Blueberry Coffee Cake
- 2 eggs
- 10 Tbsp sugar
- 1 cup flour
- 1 cup butter, room temperature
- 4 Tbsp milk
- 1 tsp baking powder
- 1 cup fresh blueberries
- icing sugar to dust before serving
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, milk 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.