Blueberry Coffee Cake
Blueberry Coffee Cake is a perfect cake for any occasion. It is a moist and fluffy cake batter topped with a sweet and crunchy streusel topping. The cake is full of blueberries, which give it a burst of flavor in every bite.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup white sugar
- 1/2 cup milk
- 1/2 cup butter
- 1 egg
- 2 teaspoons baking powder
- 1 cup fresh blueberries
- 1 cup packed brown sugar
- 2/3 cup all-purpose flour
- 1/4 cup confectioners' sugar for dusting
- Carbohydrate 664.928430417713 g
- Cholesterol 506.583333952092 mg
- Fat 193.244613572438 g
- Fiber 13.9414336052177 g
- Protein 45.6356100367623 g
- Saturated Fat 120.308916815974 g
- Serving Size 1 1 recipe (1383g)
- Sodium 5824.38600675274 mg
- Sugar 650.986996812495 g
- Trans Fat 14.66021135135 g
- Calories 4521 calories
I'm not much of a baker, but I'm always up for a challenge. When I saw this recipe for Blueberry Coffee Cake, I decided to give it a try. I'm so glad I did!
This cake is easy to make and it turned out so delicious. The cake is moist and fluffy, and the streusel topping is sweet and crunchy. The blueberries add a burst of flavor in every bite.
My family and friends loved this cake. I even took it to a party and it was a hit. I highly recommend giving this recipe a try.
Step-by-step
- Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
- 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.
- 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.
- Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.
- 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.
