Brunch will be a no-brainer with this scrumptious and fail-proof recipe of blueberry coffee cake. The freshness of some added blueberries brings something entirely new to a usually rich and one-note coffee cake, guaranteeing this cake to be a hit with all of your brunch-loving friends.
2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup ground coffee beans
1/2 teaspoon salt
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
1/2 cup packed brown sugar
2 tablespoons butter, at room temperature
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla extract
1 cup plain nonfat yogurt
1 cup fresh blueberries, or frozen and thawed
20-cup Digital Rice Cooker
Prep Time: 20 minutes
Cook Time: 35 minutes
Whisk together flour, baking soda, coffee and salt. In a large bowl, beat the brown sugar, butter and oil until fluffy. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt. Once combined, add the flour mixture in 2 batches, stirring until just combined.
In another small bowl, stir together the granulated sugar, cinnamon and walnuts.
Spread half of the batter into the inner pot of your Aroma rice cooker. Sprinkle half of the walnut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the inner pot, smoothing the top. Sprinkle the remaining nut mixture over the cake, again pressing gently.
Close the lid and set to the “Cake” function. Serve when the you are able to poke a toothpick into the center and have it come out completely dry!
Over to You
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