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Ingredients
| blueberries: 3 1/2 cups |
| water: 1 cup |
| lemon juice: 2 Tbl |
| granulated sugar: 3/4 cup |
| cornstarch: 1/3 cup |
| all-purpose flour (unsifted): 3 cups |
| granulated sugar: 1 cup |
| baking powder: 1 tsp |
| baking soda: 1 tsp |
| salted butter: 1 cup (cold) |
| eggs: 2 (lightly beaten) |
| sour cream: 1 cup |
| vanilla extract: 1 tsp |
| light brown sugar (packed): 1/3 cup |
| quick oats: 1/3 cup |
| ground cinnamon: 1 tsp |
| salted butter: 2 Tbl (cold) |
My Favorite Blueberry Coffee Cake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
45 min -
Servings
12 serving(s)
Tags
- In a large saucepan, cook blueberries and water over medium heat for 5 minutes; add lemon juice.
- Combine sugar and cornstarch; stir into fruit mixture.
- Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.
- In a large bowl, combine the flour, sugar, baking powder and baking soda.
- Cut in butter until mixture is crumbly.
- Stir in eggs, sour cream and vanilla (batter will be stiff).
- Spread half into greased 13 x 9-inch dish.
- Spread blueberry filling over batter.
- Spoon remaining batter over filling.
- Combine dry topping ingredients; cut in butter.
- Sprinkle over top.
- Bake at 350° for 40-45 minutes or until golden brown.