Saturday, October 22, 2011

Blueberry Coffee Cake for the B'day & Good Food Day

The 21st of October calls in for two celebrations, Mum in laws birthday...and the Good Food Day..
MY one cup of fresh blueberries was waiting patiently in he refrigerator to be used. I was look looking for the right opportunity to make use of it and this became the fortuitous occasion....

For mum her joy had no bounds as it wasn't the gift or the cake we went across that brought the brought the gleam and excitement to her, but  the fact her children and grandchild were just there all together just made her beam...

It's also the day BBC Good Food India launches it Magazine in India. The magazine is packed with information on fine dining restaurants, finest recipes from chefs, the must have's in a kitchen and much more. A magazine any foodie would love to have his or her hands on.

To know more about BBC Good Food Magazine visit the following links:

[Recipe Source - All]
Brown Sugar - 1 cup, firmly packed
All Purpose Flour - 2/3 cup
Butter - 1/2 cup

Nescafe Instant Coffee Powder - 1 tsp, mixed in 1 tablespoon of hot water
All Purpose Flour -2 cups
Baking Powder - 2 tsp
Salt - 1/2 tsp
Caster Sugar - 1cup
Egg - 1
Vanilla Extract - 1 tsp
Milk - 1/2 cup
Fresh Blueberries - 1cup 
Confectioners Sugar for Dusting - 1/4 cup 

Heat oven to 350 degrees F (175 degrees C). Coat a bundt pan well with cooking spray.Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.
For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition. Add the coffee mixture and mix well. Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners' sugar.


  1. Cake looks simply delicious and mouthwatering.

    Hamaree Rasoi

  2. Loved the flavors of the cake!! Lovely cake!


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