Raspberry blueberry coffee cake
- Details
- Published on Tuesday, August 14, 2018
By Helen Drysdale
Neepawa Banner & Press
This is a must for fresh berry season. Serve warm or cold, with extra fresh berries and, if desired, with a scoop of ice cream.
Raspberry blueberry coffee cake
1/2 cup room temperature butter
1 cup sugar
3 eggs
1 cup milk or
buttermilk
1 tsp. raspberry flavour or 2 tsp. vanilla
2 cups flour
1 tsp. baking soda
2 tsp. baking powder
2 cups fresh or frozen
blueberries
1/4 cup flour
1 cup fresh or frozen
raspberries
Topping:
1/3 cup sugar
1 tsp. cinnamon
In a large bowl, cream butter and sugar. Add eggs, then milk and flavouring of your choice, stir well. Mix the baking soda and powder into the 2 cups flour. Mix the flour in the creamed mixture. Sprinkle the 1/4 cup of flour into the blueberries and gently stir into the batter. Drop the batter into a greased and floured Bundt pan or 9x13鈥� pan. Place the raspberries on top. Mix the topping and sprinkle over cake. Bake at 350掳 for 35-45 minutes or until a toothpick comes out clean. If in a Bundt pan remove from pan when cooled slightly.
