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Ingredients
| light brown sugar (packed): 1 cup |
| all-purpose flour (unsifted): 2/3 cup |
| ground cinnamon: 1 tsp |
| salted butter: 1/2 cup |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 2 tsp |
| salt: 1/2 tsp |
| salted butter: 1/2 cup |
| granulated sugar: 1 cup |
| eggs: 1 |
| vanilla extract: 1 tsp |
| 2% milk: 1/2 cup |
| blueberries: 1 cup (fresh) |
| powdered sugar (unsifted): 1/4 cup (for dusting) |
Blueberry Coffee Cake I
Credit: AllRecipes
User rating:
"This cake is super for a quick breakfast snack with coffee."
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Prep Time
20 min -
Cook Time
60 min -
Servings
12 serving(s)
Tags
Directions
- Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
- Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.
- For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
- Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners' sugar.