Blueberry Coffee Cake

by | Mar 21, 2021 | Breads, Breakfast, Quick Bread | 0 comments

Jump to Recipe Print Recipe
Print Recipe

Blueberry Coffee Cake I

Course: Breakfast

Ingredients

  • 1 cup packed brown sugar
  • ⅔ cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ cup butter
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup butter
  • 1 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 1 cup fresh blueberries
  • ¼ cup confectioners' sugar for dusting

Instructions

  • Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
  • Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.
  • For the cake: Beat 1/2 cup butter or margarine in 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; add alternately with the milk to the creamed mixture, beating well after each addition.
  • Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.
  • Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners' sugar.

Notes

Nutrition Facts
Per Serving:
401 calories; protein 4g 8% DV; carbohydrates 61.1g 20% DV; fat 16.3g 25% DV; cholesterol 57mg 19% DV; sodium 303mg 12% DV. Full Nutrition