Blueberry coffee cake Recipe
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Ingredients: |
Ingredients: Streusel topping
1/2 cup granulated sugar
1/4 cup brown sugar
1/3 cup +3 tablespoons all purpose flour
1/2 teaspoon ground cinnamon
6 tablespoons butter, softened
Blueberry coffee cake
2 cups all purpose flour
3/4 cup granulated sugar
4 tablespoons butter, softened
3/4 cup Whole milk
1 large egg
1 tablespoon baking powder
3/4 teaspoon salt
2 cups of fresh blueberries
Glaze
1/2 cup powdered sugar
1 to 2 teaspoons milk
1/4 teaspoon vanilla extract
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Directions: |
Directions: Heat oven to 375°. Prepare a 9 inch spring form pan by spraying with cooking spray. To make the streusel : combine all ingredients in a small mixing bowl with a fork or a pastry blender, until everything is combined and you have a thick crumb mixture.
To make the coffee cake : in a large mixing bowl, combine all the coffee cake ingredients ( except the blueberries ) and stir together with a wooden spoon or spatula until smooth and combined. Gently fold in the blueberries and just mix until Incorporated. Spread the coffee cake batter into the prepared springform pan and spread the streusel topping evenly on top. Bake for 55 to 65 minutes. If the top and edges are getting too dark, lay a piece of tin foil across the top to prevent it from burning. The middle should be risen and a toothpick inserted should not come out wet. Allow the cake to cool for 20 minutes. Loosen the edges of the cake from the pan with a butter knife and then remove the sides of the springform pan.
To make the glaze : combine all ingredients into a small bowl and stir with a fork. Add more milk if needed to get the consistency you want. Drizzle the glaze over the coffee cake and serve warm or let cool completely and serve at room temperature.
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