Blueberry Coffee Cake with Streussel Topping
Total TimePrep: 15 min. Bake: 35 min.
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A bit confused about this recipe, my version from Taste of Home Baking Classics shows 2 Tbls. of baking powder and while the recipe calls for a 13X9 pan the picture sure doesn't look like it. I baked it for 45 minutes and then took it out because the edges were getting very dark. The flavor of the cake is good, but my blueberries all sunk to the bottom and the bottom of the cake isn't fully cooked. Not sure if the temp is too high for the cooking time. May try again.
I have not made this cake and I am sure it is great. I have a tip I would like to share. Put the frozen blueberries in a bowl with a tablespoon or so of flour and stir to cover all of the berries. Let the bowl sit in the freezer while you are putting the rest of the cake together and put the blueberries in last. This will keep the batter from turning blue. I do this everytime I make muffins and it works like a charm.
Everybody I have made it for loves it!
Extremely easy and great for people who don't care for nuts. Took longer to bake in my oven than recipe stated, but it didn't over-brown. Will definately make it again! ps - best to freeze berries ahead of time so they don't break down during the mixing.
I used blackberries instead of the blueberries and it was delicious.
This was delicious!!! And simple to make!
I would like to read the reviews but they won't let me click on them....what's wrong?
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We're sorry for any confusion with this recipe. The recipe shown here now is correct, including the 4 teaspoons of baking powder.This recipe is more of a coffee cake than bread. The recipe description will be updated soon to reflect that.Taste of Home Test Kitchen