Blueberry Coffee Cake
- 1 cup packed brown sugar
- 2/3 cup flour
- 1 tsp cinnamon
- 1/2 cup butter or margarine
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter or margarine
- 1 cup white sugar
- 1 egg
- 1 tsp vanilla
- 3/4 cup milk
- 1 1/2 cup fresh blueberries
- 1/4 cup confectioners sugar (for dusting)
- Heat oven to 350, coat bundt pan with cooking spray
- Make streusel topping: mix 1 cup brown sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup margarine. The mixture will be crumbly.
- For the cake: beat 1/2 cup margarine in a large bowl until creamy; add 1 cup white sugar and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt. Add alternating with milk to the creamed mixture, beating well after each addition.
- Spread 1/2 batter in the pan. Cover with berries and add remaining batter by tablespoons. Cover with streusel topping.
- Bake at 350 for 55-60 minutes until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled. Dust with confectioners sugar before serving
4 comments:
This looks yummy and I don't even like blueberries! But a lot of people in my fam do so I will have to save this!
It looks like it came straight from a fabulous little bakery! Yum-o!!
You know, my two year old doesn't like blueberries either (in his words, "me no like boo-berry") but he loves this cake!
oooohh, that looks yummy! I'll definately have to tuck this away for a rainy day!! (and everyone here loves blueberries!!) ~Jessica
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