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Prep Time
20 mins
Total Time
50 mins
Serves
Serves 12-16

Ingredients

0
Cake Batter
0
2
All Purpose Flour
500
3/4
Sugar
188
2 1/2
Baking powder
12
3/4
Sea salt
3
1/4
Unsalted butter, room temperature plus more for greasing the pan
63
1
Milk
250
1
Egg
0
2
Wild blueberries
500
0
Crumb
0
1/2
Sugar
125
1/3
All Purpose Flour
84
1/2
Ground cinnamon
2
1/4
Unsalted butter, cold
63
0
Blueberry Glaze
0
1
Icing sugar
250
1/2
Pure vanilla extract
2
1/2
Wild blueberries
125
3-4
Hot water
20

Method

Step 1
Pre-heat the oven to 375°F (190°C) and grease a 9” x 9” x 2” square pan.
Step 2
In a mixing bowl using your finger tips, rub together all the ingredients for the crumb, until crumbly.
Step 3
Using a handheld or stand mixer, blend together the flour, sugar, baking powder, salt, butter, milk and egg, for a minute.
Step 4
Gently mix in the blueberries, spread the batter into the pan, sprinkle evenly with the crumb and bake for 40 - 45 minutes. A skewer or tooth pick in the center should come out clean, and probably have a blueberry stain.
Step 5
Let cool to room temperature, meanwhile mix together all the glaze ingredients in a small bowl, being sure to burst some of the blueberries with the spoon to release their colour.
Step 6
Serve a generous piece of warm coffee cake topped with a scoop of French Vanilla Ice Cream, the wild blueberry glaze and some fresh wild blueberries.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Calories:
226
Fat:
6 g
Saturated Fat:
4 g
Carbs:
40 g
Fibre:
1 g
Cholesterol:
28 mg
Protein:
4 g
Sodium:
159 mg
Potassium:
52