By Dylan Erni ’21
During these unprecedented times, health officials everywhere are recommending and urging citizens to self-quarantine, and practice social distancing by staying at home. Due to this, many of my friends and I have had to find new things to keep busy and productive. I have been doing this by trying all sorts of new things, one of which is learning new recipes to bake. One of my favorites is a simple, Swiss-style blueberry coffee cake my father showed to me, so I thought I would share it with you all!
Ingredients:
Crumb Topping:
- ½ cup light brown sugar
- ½ cup flour
- ½ stick butter (4 tbsp)
- Pinch of salt
- 2 tbsp of cinnamon
Wet:
- 4 large eggs
- ½ cup white sugar
- Cup of heavy cream
- A couple drops of vanilla extract
- 2 tablespoons of vegetable oil
Dry:
- 1 ½ cup flour
- 2 tsp of baking powder
- Pinch of salt
- Cup of almond flour (blanched recommended)
- Tsp of cinnamon
Also:
- 1 ½ cups of frozen blueberries
Instructions:
- Preheat the oven to 350°F, grease the baking dish with nonstick spray.
- Mix together crumb topping ingredients until uniform. Set aside.
- Mix 4 eggs well until light in color, slowly pour in sugar while mixing.
- Pour in heavy cream, mix lightly and add vanilla flavor, and vegetable oil. Set aside.
- Mix flour and baking powder well, make sure baking powder is evenly distributed.
- Mix in a cup of almond powder, add cinnamon and salt.
- Pour dry mix into wet ingredients (not the crumb topping), lightly mix the batter, fold in blueberries.
- Pour batter into baking dish, then sprinkle all crumb topping over the batter evenly.
- Place the dish into preheated oven, bake for 50 minutes. Take out and check it’s baked.
- Let cool, and enjoy! Best served with coffee or milk.
