Ingredients

  • 250 grams flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 110 grams butter, unsalted softened
  • 250 grams sugar, caster
  • 2 large eggs
  • 1 teaspoon vanilla or 1/4 t almond xtr
  • 110 milliliters milk
  • 425 grams blueberries
  • Topping
  • 15 grams egg white
  • 35 grams sugar, caster
  • 140 grams almonds, sliced

Directions

1. Preheat oven to 350*F/175*C/GM 4 and butter a 2 to 2 1/2 quart (2.25" deep) ceramic or glass baking dish.
2. Sift flour, baking powder and salt. Beat butter and 1 1/4 cups sugar with an electric mixer until light and fluffy. Beat in whole eggs, 1 at a time, then vanilla. Alternately add flour mixture and milk in batches, beginning and ending with flour. Beat on low speed after each addition until just incorporated. Fold in berries.
3. Spoon batter into baking dish, spreading evenly.
4. Lightly beat egg white with a fork and add remaining 3 tablespoons sugar and almonds, stirring to coat.
5. Spoon topping over batter and bake in middle of oven until golden brown and a tester inserted in center comes out clean, 50 minutes to 1 hour. Cool in pan on a rack 10 moinutes.
6. Coffeecake can be made 1 day ahead and kept, covered, at room temperature. Reheat, covered, in a 350*F oven until warm.

Notes
Serving Ideas:Original serves 6.


Categories
Bread, sweet
Keywords
Bread, sweet
MacGourmet downloadBlueberry-Almond Coffeecake. To import, drag image to your MacGourmet recipe box.