I just went to Vancouver the other week for a bit of a vacation.
We did the Grouse Grind, which was ridiculously hard, walked around Granville Island, and got lunch in Gastown.
It was a nice little relaxing break. Just wandering around, taking our time with everything.
The one souvenir I brought back was this really good quality maple syrup. Nothing more Canadian, eh?
Making Maple and Blueberry Coffee Cake
Enjoy this heavenly coffee cake with its delightful combination of sweet maple, juicy blueberries, and crunchy walnuts.
This variation of the classic coffee cake adds a unique twist that elevates it to new heights by borrowing the recipe from Heidi Swanson.
There is nothing better than Maple & Blueberry Coffee Cake for any occasion as it is moist and tender with fresh blueberries, a crumbly topping, and a burst of flavor.
For the Cake:
- 1 cup (125g) all-purpose flour
- 3 tbsp (16g) rolled oats
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 tbsp (58g) butter, softened
- 1/3 cup (107g) maple syrup, room temperature
- 1 egg
- 2 tsp vanilla
- 1/4 cup (59ml) buttermilk
- 1 cup fresh blueberries
For the Topping:
- 1/2 cup (62g) all-purpose flour
- 4 tbsp (58g) butter, cold and cubed
- 1/3 cup (67g) brown sugar
- 1/2 cup chopped walnuts
- 1/3 cup fresh blueberries
- Preheat the oven to 350°F (175°C). Butter a 1-pound loaf pan and line it with parchment paper.
- In a medium bowl, whisk together the flour, rolled oats, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the softened butter until light and fluffy. Drizzle in the maple syrup and beat until well incorporated. Add the egg and vanilla, beating until smooth.
- Gradually add half of the dry ingredients to the wet mixture, mixing until just incorporated. Then add half of the buttermilk, mixing again until just incorporated. Repeat with the remaining dry ingredients and buttermilk.
- Gently fold in the fresh blueberries, being careful not to overmix. Scrape the batter evenly into the prepared pan and set aside.
- For the topping, place the flour, cold butter, brown sugar, and walnuts in a food processor. Pulse 20-30 times or until the topping is slightly doughy and moist-looking. Crumble 2/3 of the mixture over the cake batter.
- Sprinkle the fresh blueberries over the crumble, and then add the remaining crumble on top. Gently press the topping into the batter with your fingertips.
- Bake for 45-50 minutes or until the top is golden, and a toothpick inserted into the center comes out clean. Allow the cake to cool for five minutes, then transfer it from the pan to a cooling rack.
- Once cooled, slice and savor each delicious bite of this heavenly Maple & Blueberry Coffee Cake. Enjoy it with a cup of your favorite coffee or tea.
FAQs for Maple & Blueberry Coffee Cake
1. Can I Use Frozen Blueberries Instead Of Fresh Ones?
Yes, you can substitute frozen blueberries for fresh ones. However, keep in mind that using frozen berries may slightly affect the texture of the cake, and you may need to adjust the baking time accordingly.
2. Can I Use A Different Type Of Flour For This Recipe?
While all-purpose flour is recommended for the best results, you can experiment with whole wheat flour or a gluten-free flour blend. Keep in mind that it may alter the texture and taste of the cake.
3. Can I Make This Cake Ahead Of Time?
Absolutely! This coffee cake can be baked in advance and stored in an airtight container at room temperature for up to two days. Alternatively, you can freeze it for longer storage. Thaw it in the refrigerator before serving.
4. How Do I Know When The Cake Is Done Baking?
The cake is done when the top is golden, and a toothpick inserted into the center comes out clean. The baking time may vary slightly based on your oven, so start checking for doneness around 45 minutes.
5. Can I Omit The Walnuts From The Topping?
Yes, you can omit the walnuts if you have allergies or simply prefer the cake without them. The topping will still be delicious and crumbly.
6. Is There A Substitute For Buttermilk?
If you don’t have buttermilk, you can make a quick substitute by adding 1 teaspoon of white vinegar or lemon juice to 1/4 cup of milk. Let it sit for a few minutes before using.
7. Can I Use A Different Type Of Sweetener Instead Of Maple Syrup?
While maple syrup adds a unique flavor, you can use other liquid sweeteners like honey or agave nectar. Keep in mind that it may alter the taste slightly.
8. How Do I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to two days. For longer storage, wrap it well and freeze. Reheat individual slices in the microwave or oven when ready to enjoy.
9. Can I Use A Different Pan Size?
While a 1-pound loaf pan is recommended for this recipe, you can experiment with different pan sizes. Adjust the baking time accordingly and keep an eye on the cake to ensure it cooks evenly.
10. Can I Double The Recipe For A Larger Crowd?
Certainly! Double the ingredients and use a larger baking pan. Be mindful of adjusting the baking time, as a larger cake may require additional minutes in the oven.
This delightful recipe is a slight variation of Heidi Swanson’s original, adding a unique touch that will surely make it a favorite among your family and friends.