Blueberry Coffee Cake for One
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A small blueberry cake bakes in a 10-ounce ramekin and can be finished with a simple sugar glaze.
Ingredients
Cake
- 2 tablespoons salted butter melted, plus more for greasing
- 5 tablespoons granulated sugar
- 1 large egg yolk
- ¼ teaspoon vanilla extract
- 5 tablespoons all-purpose flour
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- 2 tablespoons milk
- ⅓ cup blueberries
Optional glaze
- 2 tablespoons powdered sugar
- 2 teaspoons milk or heavy cream
- ⅛ teaspoon vanilla extract
Equipment
- mixing bowl
- whisk
Directions
- Heat the oven to 350°F and grease a 10-ounce ramekin.
- Stir the melted butter and sugar together. Mix in the egg yolk and vanilla.
- In a separate bowl, whisk the flour, cinnamon, baking powder, and salt. Stir the flour mixture into the butter mixture, then stir in the milk. Fold in the blueberries.
- Pour the batter into the ramekin. Bake for 30 to 35 minutes, until golden and a toothpick in the center comes out clean.
- For the optional glaze, whisk the powdered sugar, milk or cream, and vanilla. Spoon it over the cooled cake.
Nutrition
Serving: 260g | Calories: 775kcal | Carbohydrates: 118g | Protein: 9.6g | Fat: 31g | Saturated Fat: 18g | Trans Fat: 0.9g | Cholesterol: 314mg | Sodium: 569mg | Potassium: 170mg | Fiber: 2.6g | Sugar: 84g | Vitamin A: 1135IU | Vitamin C: 4.8mg | Calcium: 132mg | Iron: 2.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); egg yolk counted as raw egg yolk (one large yolk 17 g), milk counted as whole milk, milk or heavy cream (the first choice counted). Brands and portions vary, so use it only as an approximation.