After trying several different combinations, I have finally created the best blueberry coffee cake recipe ever. This cake is so moist, with tidbits of sweet crunch from the streusel, and a layer of gooey blueberry goodness. You can bake this recipe in a cake pan, a loaf pan, or in a muffin pan (cooking time will vary).
TIPS: I use a loaf pan. Fresh blueberries can be used as well. It will seem like the batter is not enough, but it will bake perfectly. Also, if the batter is a little thick, just add a little more milk. I am sure this recipe will also work with other flavor berries.
A terrific coffee cake for breakfast or brunch!
To Make this Recipe You’Il Need the following ingredients:
– CAKE:
All purpose flour
Baking powder
Salt
Sugar
Butter, softened
Egg
Vanilla extract
Milk
Fresh or frozen blueberries, thawed and drained
– STRUESEL TOPPING:
All purpose flour
Brown sugar
Butter, softened
Blueberry Coffee Cake Recipe
Ingredients
– CAKE:
1¾cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
¾ cup sugar
¼ cup butter, softened
1 egg
1 teaspoon vanilla extract
¾ cup milk
1½ cups fresh or frozen blueberries, thawed and drained
– STRUESEL TOPPING:
½ cup all purpose flour
¼ cup packed brown sugar
¼ cup butter, softened
Directions
Preheat oven to 375ºF. Grease 9” cake pan. Combine flour, baking powder and salt; stir well to blend. Cream sugar and butter; add egg, vanilla extract and milk; stir well to blend. Add flour mixture all at once to creamed sugar mixture. Stir just until all ingredients are moistened. Spread half of batter in prepared cake pan. Spoon blueberries over batter. Spread remaining batter over blueberries. Topping: Combine all ingredients for topping until mixture is mealy. Sprinkle topping evenly over batter. Bake in preheated oven for 35 to 40 minutes or until toothpick inserted in centre of cake comes out clean. You will have blueberries on the toothpick but be sure there isn’t any cake batter sticking to the toothpick. Serve warm
Source : allrecipes.com
