Blueberry Streusel Coffee Cake Recipe

Blueberry Streusel Coffee Cake Recipe photo by Taste of Home

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My sister-in-law made this coffee cake with the fresh blueberries we picked while our families were vacationing at her cottage one summer. I've used frozen berries at home with wonderful results. Each time I bake this treat, we're reminded of fun times.

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Blueberry Streusel Coffee Cake Recipe

Prep: 15 min. Bake: 35 min.

Yield: 12-16 Servings

15 35 50

Ingredients

1/2 cup butter, softened
1-3/4 cups sugar
2 eggs
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1-1/2 cups milk
3 cups fresh or frozen blueberries
STREUSEL TOPPING:
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/3 cup cold butter

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla until blended. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries.
Pour into a greased 13-in. x 9-in. baking dish. For topping, combine sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
Bake at 375° for 35-40 minutes or until a toothpick inserted near the comes out clean. Cool on a wire rack. Yield: 12-16 servings.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Facts 1 serving (1 piece) equals 344 calories, 11 g fat (7 g saturated fat), 55 mg cholesterol, 414 mg sodium, 57 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Blueberry Streusel Coffee Cake in Best of Country Breads , p28