BLUEBERRY COFFEE CAKE

 

Not sure when this recipe was posted originally, but when I needed a brunch item to feed some lady friends coming over for a paint party, I knew to go searching in your recipe archive.Everything I have made from your recipes has been wonderful! It was easy and delicious! I made the night before, covered and ate the next day. It is the best coffee cake I have ever made!!!

Great recipe! Truly the best coffee cake I’ve ever made. I’ve made the recipe a couple of times and have found that the nuts are nice but not necessary. So I’m skipping it.

This is delicious! We ate it in 3 days. My husband has reminded me numerous times not to lose this recipe. Only change I made was using buttermilk in place of sour cream ( we don’t like the sour cream taste in baked goods). Definitely will be making again real soon, especially since blueberries are fresh and in season. Thank you

 

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INGREDIENTS:

2 c. flour
1 c. sugar
1 c. milk
1/3 c. butter, softened
1 egg
1 T. baking powder
1 t. salt
1 ½ c. blueberries (I used frozen; thawed slightly)

How to make it

Beat all ingredients, except blueberries, in a large bowl on a low speed for 30 seconds. Then beat on medium speed for 2 minutes scraping the bowl occasionally.
Grease a 13×9 pan. Spread half the batter in the pan. Sprinkle blueberries over batter; then, top with remaining batter. Add Streusel Topping and bake at 350 degrees for 40 minutes. Cool 10 minutes in pan. Can be inverted onto a serving plate or left in pan. Drizzle with Glaze. Makes 16 servings.

Streusel Topping:

½ c. chopped walnuts or pecans
1/3 c. brown sugar, packed
¼ c. flour
½ t. cinnamon
1 T. butter, softened
Mix all ingredients together until crumbly. Sprinkle on top of cake.

Glaze:

1 c. powdered sugar
2 T. milk
¼ t. vanilla
Combine all ingredients; drizzle over top of cake.

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