This blog is in honour of my Nana and back in July I was really happy to share my first recipe of her’s, Nana’s Date Squares. When I eat at restaurants, bakeries, friends, or even other members of my family’s, I always love to see people serving their family recipes. I feel that it’s a great way of keeping our loved ones with us, and brings out a sense of pride about oneself and the dish. This recipe comes from my family friend Sharon’s mother and it’s delicious, hope you enjoy!
Blueberry Bramble Coffee Cake
Ingredients
- ¾ cup sugar
- ½ cup butter (I used Earth Balance vegan butter to make it dairy-free)
- 1 egg
- ½ cup orange juice
- 2 cups flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 cups blueberries
Topping
- ½ cup sugar
- ⅓ cup flour
- ¼ cup butter
- ½ teaspoon cinnamon
Directions
Preheat oven to 350oF.
In a large bowl or electric mixer, cream together sugar and butter. Blend in egg and orange juice.
In a medium bowl, whisk together flour, salt and baking powder. Add to batter and mix until smooth.
Lightly stir in blueberries, then transfer to either a greased bundt pan (ideally one with a flat bottom/a tube pan) or a greased 8×8″/9×9″ cake pan.
Combine sugar, flour, butter and cinnamon until crumbly. Sprinkle topping over batter and bake for 4o to 45 minutes.
Note: when removing from baking pan, you depending on the pan you used/your preference, you will have to flip it over to get it out and then flip it again so that the topping is on top.
Source: Judith Sobel via Sharon Sobel
