Close
Ingredients
| granulated sugar: 1/2 cup |
| all-purpose flour (unsifted): 1/3 cup |
| salt: 1/3 tsp |
| ground cinnamon: 1/2 tsp |
| salted butter: 4 Tbl |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 2 tsp |
| salt: 1/2 tsp |
| salted butter: 4 Tbl (room temperature) |
| granulated sugar: 3/4 cup |
| eggs: 1 (room temperature) |
| 2% milk: 3/4 cup |
| vanilla extract: 1 tsp |
| blueberries: 2 cups (fresh) |
Grandma's Blueberry Streusel Coffeecake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
8 serving(s)
Tags
- Preheat oven to 385 degrees. Grease a 9- or 10-inch pie plate.
- For the streusel topping, use a fork and a small bowl to blend the sugar, flour, salt, cinnamon and butter until crumbly. Set aside.
- For the cake, sift together flour, baking powder and salt into a medium bowl.
- In a large bowl, cream the butter and sugar. Add the egg, milk and vanilla and beat until smooth. Mix in the dry ingredients, then fold in the blueberries.
- Spread cake mixture into prepared pie dish and sprinkle with streusel topping. Bake 50-60 minutes or until golden. Allow to cool for 20 minutes before slicing. Serve warm, if possible.