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| Blueberry Streusel Coffee Cake |
Recipe Type: Dessert
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Serves: 14
Ingredients
- 1/2 cup butter, softened
- 1-3/4 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3-1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1-1/2 cups milk
- 3 cups fresh or frozen blueberries
- STREUSEL TOPPING:
- 3/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/3 cup cold butter
Instructions
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla until blended. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries.
- Pour into a greased 13-in. x 9-in. baking dish. For topping, combine sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
- Bake at 375° for 35-40 minutes or until a toothpick inserted near the comes out clean. Cool on a wire rack.
Originally published as Blueberry Streusel Coffee Cake in Best of Country Breads , p28