Hello wonderful readers! For those of you who follow this blog regularly (and I love those of you who do!), it’s been a while! Over the summer I have been trying to post once every other day, however this last week that was a no-can do. For those of you curious as to my whereabouts, I spent the last week as a camp counselor to the coolest group of high school students ever. AKA I’ve been eating camp food, sleeping with spiders, getting up waaay too early, smelling like camp fires, and having a blast. All that nature and responsibility however did not allow for lots of internet or food blog access- woops. Good news though, I am back in the game! Prepare yourself for some more yummy recipes headed your way- starting with this delicious blueberry cinnamon coffee cake. You’ve probably seen a picture of this yummy loaf in the header photo from time to time, but now you can finally make it on your own. I hope you enjoy it as much as we did! Also, I hope you had a lovely week.
- 1/3 cup + 1 cup sugar
- 2 teaspoons ground cinnamon
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 egg
- 1 cup milk
- 1/3 cup cooking oil
- 1 ½ cups blueberries
- 1 cup powdered sugar
- 1 1/2 Tbsp milk
- 1/2 tsp vanilla extract
- Preheat the oven to 350 degrees. Prepare a 9″x5″x3″ loaf pan by greasing or spraying the inside, and then dusting the greased surfaces with a light layer of flour.
- In a small bowl combine 1/3 cup of sugar and 2 teaspoons of cinnamon, set aside.
- In a large bowl combine 1 cup of sugar with the flour, baking powder, and salt. Mix well.
- In a separate small bowl beat the egg. Add the the milk and cooking oil to the egg and mix completely. separate bowl, beat egg.
- Add the liquid mixture to the flour mixture and stir together just until mixed. Do not over mix!
- Rinse and dry the blueberries. Gently toss the berries in a light layer of flour and fold into the batter.
- Pour half of the batter into the loaf pan. Sprinkle with half of the cinnamon mixture. Repeat.
- With a butter knife or spatula, swirl mixtures together with a down and up circular motion
- Bake for 40 to 50 minutes or until done.
- Cool in pan for about 10 minutes. Then, cool completely on a wire rack.
- Once cooled completely, combine the glaze ingredients and drizzle over the top of the cake. Enjoy!
Notes and Tips!:
- Source: adapted from Mangio Da Sola food blog. Originally adapted from Bake or Break.
- Make sure you use a toothpick to ensure the inside of the bread is done cooking before removing from the oven! With moist bread this can be tricky. If the top is getting too brown however, cover with a sheet of aluminum foil and keep baking until the center is done.