Blueberry Apple Coffee Cake
This recipe is taken from the 1999 Milk Calendar. Remember those tempting aromas wafting from the kitchen… recapture the memories with this recipe. Freeze one cake for later or use as a gift.
- Prep: 15 min - 20 min
- Cooking: 1 h - 1 h 5
Ingredients
- 1 cup (250 mL) butter softened
- 1 1/2 cups (375 mL) sugar
- 2 eggs
- 1 1/2 cups (375 mL) Milk
- 1/2 cup (125 mL) sour cream
- 1 tsp (5 mL) vanilla extract
- 5 cups (1.25 L) all-purpose flour
- 1 tbsp (15 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1 tsp (5 mL) salt
- 2 cups (500 mL) fresh or frozen blueberries
- 1 cup (250 mL) diced unpeeled apple
- 2 tbsp (30 mL) grated lemon peel
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Preparation
Preheat oven to 350 °F (180 °C).
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add milk, sour cream and vanilla extract. Gently stir in flour, baking powder, baking soda and salt.
Fold in the fruits and lemon peel.
Spoon batter evenly into two aluminum foil or parchment paper-lined 9 x 5-inch (23 x 13 cm) loaf pans. Bake for 60 to 65 min or until toothpick inserted in centre of cake comes out clean. Allow to cool for 15 min on a cooling rack before removing from pans. Cool completely before serving.
Tips
Suggested serving : 10 slices per loaf.
For the adventurous: Make a delicious crumb topping by mixing together 2 tbsp (30 ml) flour, 1 tbsp (15 ml) sugar, 1 tbsp (15 ml) butter and 1/2 tsp (2 ml) grated lemon peel. Sprinkle crumb topping over cake before baking. If desired, substitute raspberries for blueberries. For added flavour, add 1 tbsp (15 ml) ground cinnamon, 1 tsp (5 ml) nutmeg and 1/2 tsp (2 ml) salt to cake batter.
Nutritional information
Per serving| Energy: | 292 Calories |
| Protein: | 5 g |
| Carbohydrate: | 43 g |
| Fat: | 11 g |
| Fibre: | 1.5 g |
| Sodium: | 309 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 5 % / 60 mg |
| Selenium: | 22 % |
| Folate: | 20 % |
| Thiamin: | 15 % |
| Niacin: | 13 % |
