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Blueberry Coffee Cake

We can't get enough of baking with fresh, seasonal fruit in the height of summer. Flourist Whole Grain Einkorn Flour lends a rich flavour and unforgettable texture to this no-fuss recipe. 

Blueberry Coffee Cake

1/4 cup (55g) sugar
1/4 cup (37g) brown sugar
1/2 cup (70g) Flourist Whole Grain Einkorn Flour
1 tsp cinnamon
pinch of nutmeg
pinch of salt
1/4 cup (56g) butter, room temperature

Coffee Cake
2 1/2 cup (345 g) Flourist Whole Grain Einkorn Flour
2 tsp baking powder
1/2 tsp salt
4 tbsp (56 g) butter, room temperature
1 cup (230 g) sugar
2 large eggs
1/2 cup milk
1 tsp vanilla
2 cups (290 g) blueberries

Preheat oven to 350°F and line an 8-by-8-inch square pan with parchment paper. 

To make the streusel, combine all ingredients except butter in a bowl and mix together. Cut the butter into small pieces and toss with dry ingredients. Work the butter in with your fingertips until the mixture is crumbly. Set aside. 

In a large bowl, whisk together butter and sugar until light and fluffy. Add the eggs one at a time, scraping down the bowl with a spatula after each addition. In a separate bowl, combine flour, baking powder, and salt and mix together. 

Gently stir in half of the dry ingredients until just incorporated. Add milk and vanilla, and remaining dry ingredients. Add blueberries and stir gently until barely incorporated.

Spread batter into prepared pan and sprinkle the streusel mixture on top. Bake until the top is golden brown and a skewer inserted comes out clean, approximately 35-45 minutes. 



Hi KS! We re-made this cake and you’re absolutely right, the measurements were not accurate, we’re so sorry for the confusion! The recipe has been adjusted now. The batter is intended to be quite thick to keep the blueberries from sinking. Happy Baking! -Tina


i made this in an 8 X 8 in square pan as suggested, but there was barely enough batter to put in the pan, and the result, though delicious, was very flat, maybe 1/2 in high. Any ideas what i did that you didn’t?
Also, the raw batter was very very dry, more like a rock, before being cooked. I did barely mix it together, as I find Einkorn flour sops up liquid more than other flours., and can get rock like once mixed. Did you intend the raw batter to be so dry? Or, again, did i do something different?

I find cooking with these flours so interesting, so i look forward to your viewpoint,

Janice English

Why does it say to blend in the eggs one at a time if there is only one egg called for?

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