Blueberry Streusel Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 9 |
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This coffee cake had my coworkers swooning! It's tender, buttery, and very delicious. Don't substitute margarine - it's just not the same. The recipe doubles nicely for a 9x13-inch pan. Ingredients:
1 cup blueberries |
1 tablespoon flour |
1/2 cup butter, softened |
2 cups flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 cup sugar |
3/4 cup milk |
1 egg |
1/2 cup sugar |
1/3 cup flour |
1/2 teaspoon ground cinnamon |
1/4 cup butter, softened |
Directions:
1. Combine the blueberries and 2 T flour; toss gently and set aside.
2. Combine 1/2 cup butter, 2 cups flour, 2 tsp baking powder, 1/4 tsp salt, 1 cup sugar, and 3/4 cup milk in a large bowl.
3. Beat 2 minutes at medium speed with an electric mixer.
4. Add egg; beat one minute.
5. Fold in blueberries.
6. Spread batter evenly in a greased and floured 9-inch square pan.
7. Mix 1/2 cup sugar, 1/3 cup flour, and 1/2 tsp cinnamon in a bowl; cut int 1/4 cup butter until mixture resembles coarse meal.
8. Spread this mixture over the batter.
9. Bake at 350°F for 50 minutes.
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