Description
Delicious Wild Blueberry Coffee Cake Danishes that are easy to make and perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup wild blueberries (fresh or frozen)
- 1/2 teaspoon ground cinnamon
- 1/4 cup brown sugar
- 1/4 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In another bowl, cream the softened butter until smooth.
- Add the egg, milk, and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the wild blueberries.
- In a small bowl, mix the cinnamon and brown sugar together.
- Spread half of the batter into the prepared baking dish.
- Sprinkle half of the cinnamon-sugar mixture over the batter.
- Pour the remaining batter on top and sprinkle with the rest of the cinnamon-sugar mixture.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the coffee cake to cool for about 10 minutes.
- In a small bowl, whisk together the powdered sugar and lemon juice to create a glaze.
- Drizzle the glaze over the warm coffee cake before serving.
Notes
- For a richer flavor, try adding a teaspoon of almond extract to the batter.
- If you prefer a fruitier twist, substitute the wild blueberries with raspberries or chopped strawberries.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg