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Blueberry Crunch Coffee Cake
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Description
This is my favorite blueberry coffee cake recipe. Tender cake on the bottom, juicy blueberries in the middle, and buttery streusel on top. Yum!
Ingredients
- ¼ cups Butter, Softened (only Use Real Butter!)
- ½ cups Sugar
- 1 whole Egg
- 1 cup All-purpose Flour
- 1 teaspoon Baking Powder
- ¼ teaspoons Salt
- ⅓ cups Milk
- 1 teaspoon Pure Vanilla Extract (1/2 To 1 Tsp.)
- 2 cups Fresh Blueberries
- Topping
- 3 Tablespoons Butter (3 To 4 TBS.)
- ½ cups Sugar
- ⅓ cups All-purpose Flour
- ½ teaspoons Ground Cinnamon
Preparation
Preheat oven to 350 degrees.
Make cake batter by creaming butter, sugar, and egg. Mix dry ingredients together in a bowl. Add dry ingredients alternately with milk and vanilla. Don’t over-mix.
Spread batter in a greased 9 x 9 square baking pan and top with blueberries.
Combine the topping ingredients using a fork or pastry blender. Sprinkle mixture over berries.
Bake at 350 degrees, 30-33 minutes or until it tests done in the center.
NOTE: Source unknown
I like brown sugar in a streusel topping, but I really liked the white sugar in this one for some reason. And I think this could easily be baked in an 8×8 pan if you don’t have a 9 inch pan, since there isn’t a lot of batter.
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skinnycook on 1.26.2010
I can’t decide if this is a coffee cake or a blueberry cobbler. This is not a bad thing! Very good! I used an 8 x 8 pan. I think a 9 x 9 would have made a very thin cake layer (there’s not much batter). Also I used 4 TBSP of butter in the topping mixture. I had to bake it 15-20 minutes longer than the recipe stated. Thanks for the recipe!