Blueberry coffee cake with cannabutter
It’s chilly outside, which makes it the perfect time to whip out those baked goods recipes that you’ve been dying to get back to. Coffee cake is an incredible staple in households worldwide, but sometimes we just need something different, and that’s where a helping of freshly picked blueberries comes into play. Blueberry coffee cake has the same delicious taste that you know and love, only it’s dulled down a bit with a sweet and tart hit of real fruit, and it’s a fantastic combination that will make our mouth water.
The complementary combination of sweet berries and bitter coffee
Blueberries are generally thought of as quite sweet. Still, the natural sugars are nowhere near as overpowering as the chocolate or heavy cinnamon layer that you’ll often find with more traditional coffee cake, so it tastes more real. The coffee flavours are mildly sedated and yet somehow amplified by the addition of blueberries. It’s a combination that will have you hooked from the very first moment you try some because it’s an entirely different experience than you might have expected from a coffee cake.
A spectacular blueberry coffee cake recipe
Coffee cake is the perfect dessert or snack, and it’s incredibly easy to make. However, it does require a hearty dose of cannabutter if you want to make the green infused version, which is, of course, our recommended variety. The amount of cannabutter versus cannabutter can be adjusted to accommodate all experience and tolerance levels. No matter how strong you make this blueberry coffee cake, it’s going to taste great.
Preparation: 15 minutes
Cooking: 55 minutes
- 2 2/3 cups flour
- 1 cup fresh blueberries
- 1 cup brown sugar (packed
- 1 cup granulated sugar
- ½ cup milk
- ¼ cup unsalted butter
- ¼ cup cannabutter
- ¼ cup icing sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 egg
- Pinch of salt
- Cooking spray
- Bundt pan
- Medium mixing bowl
- Large mixing bowl
- Electric mixer
- Silicone spatula
Preheat the oven to 350 F.
Combine the brown sugar, 2/3 cup flour, ½ cup cannabutter, and the cinnamon in a mixing bowl until it clings together in mall bits that look like crumbs. This will be your topping, and for now, you can set it aside.
Add ½ cup butter to a large mixing bowl, and then cream it until it reaches a smooth and silky consistency using an electric mixer.
Slowly beat in the granulated sugar until the mixture is light and fluffy.
Now add the egg, the remaining 2 cups of flour, vanilla, baking powder, and salt, and then mix the batter until all of the lumps are broken up.
Pour in the milk a small amount at a time, using a whisk to combine the ingredients until the cool liquid is thoroughly incorporated in the batter.
Dump the batter into the prepared greased bundt pan, and then use a silicone spatula to ensure that it is evenly spread around, removing any air bubbles.
Sprinkle the berries onto the coffee cake batter layer, and then top it all off with the crumbled topping that you prepared earlier.
Bake the cake in the oven for 55 minutes, or until a toothpick can be inserted into the middle of the cake and come out clean. Light golden edges are another excellent indicator of doneness.
Once the cake is finished baking, it’ll need to sit to cool at room temperature on a wire rack for at least one hour before slicing and to serve it.
The best way to serve this cannabutter coffee cake
Coffee cake is moist enough to hold together so that you can hold a slice and eat it without the whole thing crumbling apart from the slightest movements. Still, it is a dryer baked good that is always best when it’s enjoyed cold and with a hot steamy beverage like coffee, tea, or hot chocolate to wash it all down. If hot drinks aren’t your thing, then cold options like a glass of milk or even an iced glass of water will help it all to go down easy, just as well.