Close
Ingredients
| light brown sugar (packed): 1/2 cup (firmly packed) |
| all-purpose flour (unsifted): 1/2 cup |
| ground cinnamon: 2 tsp |
| allspice: 1/2 tsp |
| salted butter: 1/3 cup (cold//cut into pieces) |
| salted butter: 1/3 cup (softened) |
| granulated sugar: 1/3 cup |
| eggs: 2 |
| vanilla extract: 2 tsp |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking powder: 1 Tbl |
| 2% milk: 3/4 cup |
| blueberries: 2 1/2 cups |
Blueberry Coffee Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
30 min -
Servings
16 serving(s)
Tags
- Preheat oven to 375°F For the Streusel Topping, mix brown sugar, flour, cinnamon and allspice in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs; set aside.
- For the Cake, beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; beat until well mixed. Mix flour and baking powder in small bowl; add alternately with milk to butter mixture.
- Gently stir in blueberries. Pour into greased and floured 11x7-inch baking dish. Sprinkle with Streusel Topping.
- Bake 30 minutes or until cake pulls away from sides of pan. Cool in pan on wire rack.