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Prep Time
20 mins
Total Time
50 mins
Serves
Serves 12-16

Ingredients

0
Cake Batter
0
2
All Purpose Flour
500
3/4
Sugar
188
2 1/2
Baking powder
12
3/4
Sea salt
3
1/4
Unsalted butter, room temperature plus more for greasing the pan
63
1
Milk
250
1
Egg
0
2
Wild blueberries
500
0
Crumb
0
1/2
Sugar
125
1/3
All Purpose Flour
84
1/2
Ground cinnamon
2
1/4
Unsalted butter, cold
63
0
Blueberry Glaze
0
1
Icing sugar
250
1/2
Pure vanilla extract
2
1/2
Wild blueberries
125
3-4
Hot water
20

Method

Step 1
Pre-heat the oven to 375°F (190°C) and grease a 9” x 9” x 2” square pan.
Step 2
In a mixing bowl using your finger tips, rub together all the ingredients for the crumb, until crumbly.
Step 3
Using a handheld or stand mixer, blend together the flour, sugar, baking powder, salt, butter, milk and egg, for a minute.
Step 4
Gently mix in the blueberries, spread the batter into the pan, sprinkle evenly with the crumb and bake for 40 - 45 minutes. A skewer or tooth pick in the center should come out clean, and probably have a blueberry stain.
Step 5
Let cool to room temperature, meanwhile mix together all the glaze ingredients in a small bowl, being sure to burst some of the blueberries with the spoon to release their colour.
Step 6
Serve a generous piece of warm coffee cake topped with a scoop of French Vanilla Ice Cream, the wild blueberry glaze and some fresh wild blueberries.

Nutritional Facts Per Serving

Calories:
226
Fat:
6 g
Saturated Fat:
4 g
Carbs:
40 g
Fibre:
1 g
Cholesterol:
28 mg
Protein:
4 g
Sodium:
159 mg
Potassium:
52