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Blueberry Coffee Cake with Streussel Topping

 Blueberry Coffee Cake with Streussel Topping
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.
12-16 ServingsPrep: 15 min. Bake: 35 min.

Ingredients

  • 1/2 cup butter, softened
  • 1-3/4 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3-1/2 cups King Arthur Unbleached 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

2 of 2

Blueberry Coffee Cake with Streussel Topping (continued)

Directions (continued)

  • the comes out clean. Cool on a wire rack. Yield: 12-16 servings.
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.