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Blueberry Coffee Cake I Recipe

Recipe by: 106a802496d678ba

"This cake is super for a quick breakfast snack with coffee."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook1 h
  • Ready In1 h 20 m
  • 1Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
  • 2Make 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.
  • 3For 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.
  • 4Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.
  • 5Bake 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.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 12 servings
  • 401 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    401
    20%
  • Fat:
    16.3
    25%
  • Carbs:
    61.1
    20%
  • Protein:
    4
    8%
  • Cholesterol:
    57
    19%

Based on a 2,000 calorie diet

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