Tuesday, November 9, 2010

Magnolia's Blueberry Coffee Cake with Vanilla Glaze

As many of you know, my husband brought home the Complete Magnolia Bakery Cookbook from the library and immediately set to work tabbing which recipes he wanted me to make.  But of course the first one that grabbed my attention was the zucchini cake (I promise to post another time!)  Which was delicious, except that Jeff doesn't like zucchini.  So, it being fall, I made another cake...the Pumpkin Bars.  Also delicious, but Jeff doesn't like pumpkin.  So I finally fulfilled my matrimonial obligations with this Blueberry Coffee Cake with Vanilla Glaze.  Twice.  And Jeff will now let me get the book for my very own.  Because he knows he will get this cake again.

This cake is easy to make, but plan ahead because it needs a lot of time to cool before you can slice it.  Make it the day before and it keeps beautifully.


2 c flour
2 tsp baking powder
1 tsp salt (preferably kosher..its a chemical composition thing, not a jew thing.)
2/3 c canola oil
1 c sugar
2 large eggs at room temp (nifty hint:  put eggs from the fridge into a bowl of warm water for 10 min or so to get room temp eggs!)
1 c milk
1 tsp vanilla extract
1/2 c fresh blueberries, lightly coated with flour (so they don't sink in the cake)

Glaze Ingredients:

1 1/4 c. confectioners (i.e. powdered) sugar, sifted
1/4 c heavy cream
1/2 tsp vanilla extract


Preheat oven to 350 degrees

Grease and lightly flour a 10 inch tube/bundt pan.

Sift together the flour, baking soda and salt into a small bowl. 

Beat together in the mixer the oil, sugar and eggs for about 3 minutes until light and thick.  Add the dry ingredients in three parts, alternating with the milk and vanilla, beating until smooth.  Fold in the blueberries.

Pour the batter into the prepared pan and bake for 60-70 minutes.  Let the cake cool in the pan for one hour.  Remove from pan.

Make the Vanilla Glaze:  In a double boiler over barely simmering water, combine the sugar, cream and vanilla and stir for about 2 minutes until well blended.  Once the cake is completely cool, drizzle over the cake.  Allow the glaze to set for one hour before slicing.