Cake Central › Recipes › Blueberry Coffee Cake I

Blueberry Coffee Cake I

This cake is super for a quick breakfast snack with coffee.

Blueberry Coffee Cake I

Ingredients

  • 1 cup packed brown sugar 2/3 cup all-purpose flour 1 teaspoon ground cinnamon 1/2 cup butter   2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup butter 1 cup white sugar 1 egg 1 teaspoon vanilla extract 1/2 cup milk 1 cup fresh blueberries 1/4 cup confectioners' sugar for dusting

Instructions

1 Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.

2 Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.

3 For the cake: Beat 1/2 cup butter or margarine in 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 alternately with the milk to the creamed mixture, beating well after each addition.

4 Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.

5 Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners' sugar.

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Cake Central › Recipes › Blueberry Coffee Cake I