Blueberry Coffee Cake 1

I had a 3-lb. box of blueberries in the fridge, and I wondered, “What can I make with blueberries that will make it easier to eat all of them?”  Coffee cake with blueberries!  I found this recipe while browsing on a while ago, but I didn’t have the time or the blueberries until now.  Mmm…coffee cake is one of my favorite breakfast breads, and it’s even better with blueberries!  This is recipe 1 out of the 2 that I tried.

Ingredients for the streusel topping:

1/3 cup all-purpose flour
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, softened

For the coffee cake:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk
1 cup fresh blueberries
1/4 cup confectioner’s sugar for dusting (optional)


1. Heat oven to 350°F.  Coat a Bundt pan well with cooking spray.
2. Make the streusel topping.  In a bowl, combine 1/3 cup flour, cinnamon, and 1/2 cup sugar.  Cut in the butter until mixture resembles coarse crumbs.
3. For the cake: Beat 1/2 cup butter or margarine in a 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, and add alternately with the milk to the creamed mixture, beating well after each addition.
4. Spread half the batter in the prepared pan.  Cover with blueberries, and add remaining batter by tablespoons.  Cover with the streusel topping.
5. Bake at 350°F for 55-60 minutes, until deep golden brown.  Remove pan to wire rack to cool.  Invert onto a plate after cake has cooled, and dust with confectioner’s sugar.
Note:  I used a 9-inch round silicone baking pan, and it took a really long time for the cake to cook.  I ended up burning the bottom.  The cake still tasted fine after I cut off the burnt part.


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