The Pioneer Woman Tasty Kitchen
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Blueberry Coffee Cake

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Level: Easy

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Description

I wanted some blueberry muffins one morning but didn’t want to hassle with the muffin pan cleanup, so I decided to turn it into a coffee cake instead!

Ingredients

  • FOR THE BERRIES:
  • 1 Tablespoon Sugar
  • 1 Tablespoon Flour
  • 1 cup Blueberries, Rinsed
  • FOR THE CAKE:
  • 2 cups All-purpose Flour
  • ¾ cups Sugar
  • 3 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 6 Tablespoons Butter, Melted
  • 2  Eggs, Beaten
  • 1 cup Buttermilk
  • 1 teaspoon Vanilla Extract
  • FOR THE CRUMB TOPPING:
  • ½ cups All-purpose Flour
  • ½ cups Sugar
  • ¼ cups Butter, Softened

Preparation

For the berries:
Sprinkle sugar and flour over rinsed blueberries and mix; set aside.

For the cake:
Mix dry ingredients into a bowl. Pour in melted butter, eggs, buttermilk and vanilla. Stir until well combined. Pour into an 8″ x 8″ pan and sprinkle blueberries on top.

For the crumb topping:
Combine flour and sugar with softened butter until crumbly.

Put crumb topping on cake and bake at 350ºF for 30 to 40 minutes or until inserted toothpick comes out clean. Cut into 9 pieces.

Note: If my husband liked lemon, I would have also added 1 tablespoon of lemon zest and lemon juice!

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