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Ingredients
| light brown sugar (packed): 1/2 cup (packed) |
| all-purpose flour (unsifted): 1/3 cup |
| ground cinnamon: 1/2 tsp |
| unsalted butter: 1/3 cup (softened) |
| pecans: 1/3 cup (finely chopped) |
| unsalted butter: 1/2 cup (softened) |
| granulated sugar: 1/4 cup |
| eggs: 2 (large) |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 2 tsp |
| salt: 1/2 tsp |
| 2% milk: 3/4 cup |
| vanilla extract: 2 tsp |
| unsweetened frozen blueberries (unthawed): 1 1/2 cups |
| powdered sugar (for dusting) |
Blueberry-Crunch Coffee Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
65 min -
Servings
12 serving(s)
Tags
- Mix together milk and vanilla extract; set aside.
- Preheat oven to 350 degrees; grease 9-inch springform pan.
- Coat inside evenly with flour; tap out excess flour.
- Praline Crunch: In small bowl, stir together brown sugar, flour and cinnamon.
- Add butter; using a rubber spatula or your fingers, mash in butter until well blended.
- With fork, stir in chopped pecans.
- Cake: In large bowl, with electric mixer on high speed, beat together butter and sugar until creamy, about 2 minutes.
- Beat in eggs, 1 at a time, until blended.
- Continue to beat 2-3 minutes, until light and fluffy.
- In small bowl, mix flour, baking powder and salt.
- With mixer on low speed, alternately beat flour mixture (in fourths) and milk mixture (in thirds) into butter mixture until well blended.
- Spread two thirds of the batter in prepared pan; crumble 1/3 cup Praline Crunch evenly over batter.
- Scatter frozen blueberries evenly over top.
- Carefully spread remaining batter over berries (batter will just barely cover).
- Crumble remaining Praline Crunch evenly over top.
- Bake 65-70 minutes, until a wooden pick inserted into center comes out clean.
- Let cake cool completely in wire pan on wire rack.
- Remove sides and bottom of pan; place cake on platter, top side up.
- Dust top with confectioners' sugar.