Blueberry Cinnamon Coffee Cake

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Chef Inn on the Lake, Fall River, NS

Blueberry season is a special time at the Inn on the Lake, as the chefs adapt a variety of different recipes to include blueberries.

1 cup (250 mL) fresh blueberries
1 tsp (5 mL) cinnamon
1⁄2 cup (125 mL) butter
1 cup (250 mL) granulated sugar
2 eggs
11⁄2 tsp (7 mL) vanilla
11⁄2 cups (375 mL) all-purpose flour
2 tsp (10 mL) baking powder
¼ tsp (1 mL) salt
2⁄3 cup (150 mL) milk
blueberry sauce (recipe follows)

whipped cream, as garnish (optional)

Preheat oven to 350F (180C). Toss blueberries with cinnamon and set aside. Cream butter and sugar together until fluffy. Beat in eggs, one at a time; add vanilla. Sift together flour, baking powder and salt. Add flour to butter mixture, alternately with milk, in three additions. Fold in blueberries. Pour batter into a greased 10-inch (23-cm) round springform pan and bake for 40-45 minutes. Cake is ready when a toothpick inserted in the centre comes out clean. Let cool for 20 minutes, unmold and serve with warm blueberry sauce and whipped cream. Serves 10-12.

Blueberry Sauce 
1 cup (250 mL) blueberries         
1 cup (250 mL) granulated sugar 
1 tbsp (15 mL) cornstarch, mixed in 
1⁄4 cup (60 mL) cold water 
Combine all ingredients in a saucepan, bring to a boil and cook until thickened. 
Serve warm over coffee cake.

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