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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Blueberry Streusel Coffee Cake Recipe

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This recipe for Blueberry Streusel Coffee Cake is from The Taradash Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Topping:
6 T. Brown Sugar
1/2 c. flour
1 t. cinnamon
1/4 t. salt
4 T. cold butter - cut in small chunks
Cake:
3 c. flour
2 1/2 t. baking powder
3/4 t. salt
3/4 c. unsalted butter softened
1 1/4 c. white sugar
3 eggs
2 1/4 t. vanilla
1 t. lemon zest
3/4 c. milk
3 - 31/2 c. fresh blueberries
Directions:
Directions:
Heat oven to 375º, Make Topping first and set aside. Combine, brown sugar, flour cinnamon and salt. Rub in the butter chunks until crumbly. Set aside. For Cake whisk flour, baking powder and salt. In mixer, beat sugar and butter until creamy. Add eggs, one at a time. Beat between addition. Add vanilla and lemon zest and beat until smooth. Add the dry ingredients and milk alternately. Blend well. Gently fold in blueberries. Spread in a greased 13 x9" pan. Smooth. Add topping. Bake 40 -45 min. until brown around the edges. Test until clean. Cool and cut into squares while slightly warm.
Number Of Servings:
Number Of Servings:
24 to 35
Preparation Time:
Preparation Time:
30 min plus baking time.
Personal Notes:
Personal Notes:
Very good served warm

 

 

 

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