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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 9 |
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You know how I love my blueberries, and our plump, sweet Michigan blueberries are in the market. I always like to make this moist, bursting-with-berries, coffeecake as soon as I get my hands on the Michigan berries. Ingredients:
coffeecake batter |
3/4 cup sugar |
4 tablespoons butter, room temperature |
1 egg |
1/2 teaspoon salt |
1/2 cup buttermilk |
2 cups flour |
2 teaspoons baking powder |
2 cups fresh blueberries |
topping |
1/2 cup sugar |
⅓ cup flour |
1 teaspoon cinnamon |
4 tablespoons butter, room temperatur |
Directions:
1. For coffeecake batter, mix sugar, butter and egg together.
2. Stir in buttermilk; then add dry ingredients.
3. Gently fold in fresh blueberries.
4. Pour into a greased 9x9 baking dish.
5. Combine topping ingredients until crumbly; sprinkle over batter. Bake at 375 degrees for 30 to 45 minutes, until toothpick comes out clean when inserted into center of cake.
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