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Ingredients
| granulated sugar: 1/2 cup (for make Crumb Topping) |
| all-purpose flour (unsifted): 1/3 cup |
| ground cinnamon: 1/2 tsp |
| unsalted butter: 1/4 cup |
| all-purpose flour (unsifted): 2 cups (for make Coffee Cake) |
| granulated sugar: 3/4 cup |
| shortening - cakes and frostings: 1/4 cup |
| whole milk: 3/4 cup |
| eggs: 1 |
| baking powder: 2 1/2 tsp |
| salt: 3/4 tsp |
| sweetened frozen blueberries (thawed): 2 cups |
| powdered sugar (sifted): 1/2 cup (for make Vanilla Glaze) |
| vanilla extract: 1/4 tsp |
| water: 1 tsp (to 1 1/2 tsp (hot Water)) |
Blueberry Best Coffee Cake
Credit: www.bettycrocker.com
User rating:
-
Prep Time
25 min -
Cook Time
50 min -
Servings
9 serving(s)
Tags
- Heat oven to 375°F. Grease bottom and side of 9x3-inch springform pan or 9-inch square pan with shortening or cooking spray. In small bowl, mix 1/2 cup sugar, 1/3 cup flour and the cinnamon. Cut in butter with fork until crumbly. Set aside.
- In large bowl, stir together all coffee cake ingredients except blueberries; beat with spoon 30 seconds. Fold in blueberries. Spread batter in pan. Sprinkle with topping.
- Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of pan.
- In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake.