Preparation Time: 25 minutes
Cook Time: 55 minutes
Serving: 1 coffeecake, 16 portions
Ingredients:
Topping:
• 175 mL (3/4 cup) brown sugar
• 125 mL (1/2 cup) chopped walnuts or pecans
• 10 mL (2 tsp) ground cinnamon
• 30 mL (2 tbsp) melted butter
Cake:
• 125 mL (1/2 cup) butter, softened
• 150 mL (2/3 cup) granulated sugar
• 1 egg
• 10 mL (2 tsp) grated orange or lemon zest
• 500 mL (2 cups) part all purpose and part whole wheat flour
• 10 mL (2 tsp) baking powder
• 5 mL (1 tsp) baking soda
• 1 mL (1/4 tsp) salt
• 250 mL (1 cup) milk
• 500 mL (2 cups) Europe’s Best® Woodland Blueberries, frozen
Preparation:
Topping:
1. 1. In a bowl, combine sugar, nuts, cinnamon and butter.
Cake:
2. In a mixing bowl, beat together butter and sugar until creamy. Beat in egg and orange zest.
3. In a separate bowl, combine flour, baking powder, baking soda and salt. Add flour mixture and milk, alternately to creamed mixture, making three dry and two wet additions. Stir in Europe’s Best Woodland Blueberries until just combined.
4. Spoon mixture into a greased and parchment-lined 2 L (9-inch) square baking dish. Sprinkle over topping.
5. Bake in a preheated 180 °C (350 °F) oven for 55 minutes, or until a cake tester comes out clean. Cool in pan on rack.
Make Ahead:
Coffeecake can be baked, covered and kept at cool room temperature one day ahead or wrapped well and frozen whole or in individual pieces, for up to three weeks.