Thermomix Blueberry Coffee Cake |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 16 |
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Adapted from: Blueberry Buckle Coffee Cake, Betty Crocker's Best Baking Ingredients:
110 g sugar |
45 g flour |
60 g butter |
1/2 teaspoon cinnamon |
240 g flour |
170 g sugar |
2 1/2 teaspoons baking powder |
3/4 teaspoon salt |
35 g shortening |
180 g milk |
1 egg |
340 g blueberries |
1/2 cup powdered sugar |
1/4 teaspoon vanilla |
1 1/2-2 teaspoons hot water |
Directions:
1. Heat oven to 375°F Grease a square pan, 9x9x2, or a round pan 9x1 1/2.
2. Place the first four ingredients (sugar, flour, butter, cinnamon) in the TM bowl. Press the Turbo button 5 or 6 times until a crumbly mixture is formed. Tip out and set aside.
3. Place the flour, sugar baking powder, salt and shortening in the TM bowl. Mix 20 seconds/wheat/speed soft.
4. Add the milk and egg. Mix 30 seconds/speed 3.
5. Add the blueberries mix 30 seconds/reverse/speed soft.
6. Pour the batter into the prepared pan.
7. Sprinkle the reserved crumb topping over all.
8. Bake 45-55 minutes, or until a toothpick inserted in the center comes out clean.
9. Prepare the glaze by whisking together the powdered sugar and vanilla and adding in just enough hot water so that the glaze can be easily drizzled over the top of the coffee cake.
10. Serve warm!
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