Blueberry Coffee Cake

Serving Size: 12
Prep Time: 30 minutes

Amount Ingredient
2 c all purpose flour
1/2 c unsalted butter - softened
2 1/2 tsp baking powder
1/2 tsp salt
1 c granulated sugar
2 ea large eggs
1 cup milk
2 c frozen (unthawed) or fresh blueberries
Streusel topping:
1/2 c flour
3/4 c unsalted butter - cold
3/4 c golden brown sugar
1 tsp ground cinnamon

  • Preheat oven to 375F.
  • Butter and flour a 9-inch springform pan.
  • Sift the 2 cups flour, baking powder, and salt in a small mixing bowl.
  • Flour blueberries and set aside.
  • With an electric mixer, beat 1/2 cup butter in large bowl until fluffy.
  • Gradually add 1 cup granulated sugar, beating until well blended.
  • Add one egg at a time, beating to blend after each addition.
  • Mix dry ingredients into batter alternately with milk in 3 additions each.
  • Fill the bottom of the baking pan with a small amount of the cake batter. (This will prevent the blueberries from sinking to the bottom of the pan)
  • Fold the blueberries in to the rest of the cake batter.
  • Add the remaining cake batter containing the blueberries to pan.
  • Combine the streusel topping ingredients (flour, sugar, and butter) in a medium bowl. Cut the butter into the sugar and flour until it is a crumble mixture. Sprinkle streusel topping onto cake.
  • Bake cake for about 45 minutes, or until center comes out clean.
  • Cool cake slightly.
  • Serve warm or at room temperature.


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