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.
Blueberry Coffee Cake with Streussel Topping
Blueberry Coffee Cake with Streussel Topping
Prep Time
15 min
Cook Time
35 min
Yield
12-16 servings
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.
Nutrition Facts
1 piece: 344 calories, 11g fat (7g saturated fat), 55mg cholesterol, 414mg sodium, 57g carbohydrate (35g sugars, 1g fiber), 5g protein.
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