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Recipes
Blueberry Coffee Cake
Ingredients
Pastry
1/2 cup
1/2 cup whole milk
1 3/4 cups granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups fresh or thawed frozen blueberries
2 large eggs
2 teaspoons baking powder
Directions
Put a rack in middle of oven and preheat oven to 350°F. Generously grease a 9-by-5-inch loaf pan.
Pulse blueberries with 1/2 cup sugar in a food processor until finely chopped; do not purée. Transfer to a sieve and let drain while you make batter.
Sift together flour and baking powder into a bowl. Combine
and remaining 1 1/4 cups sugar in a large bowl and beat with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add flour mixture and milk alternately in 3 batches, beginning and ending with flour mixture and mixing until just incorporated.
Spread one third of batter evenly in loaf pan. Spoon half of drained blueberries evenly over batter, leaving 1/2 inch border on all sides. Top with another third of batter and remaining blueberries, then cover with remaining batter.
Bake until golden brown and a wooden pick or skewer inserted in center comes out clean, 50 minutes to 1 hour. Cool cake in pan on a rack for 30 minutes.
Invert cake onto rack.
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