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” pan. Place the raspberries on top. Mix the topping and sprinkle over cake. Bake at 350° for 35-45 minutes or until a toothpick comes out clean. If in a Bundt pan remove from pan when cooled slightly.