A terrific coffee cake for breakfast or brunch. It's moist, soft, and fluffy. The streusel adds a delicious crunchy texture. There are pops of sweet and tart blueberries in every bite. Yum!
Provided by Darci Juris
Categories Other Breakfast
Time 1h15m
Number Of Ingredients 16
Steps:
- 1. Grease and flour a loaf or cake pan. Preheat oven to 375 degrees.
- 2. For the topping, in a small mixing bowl, combine streusel ingredients. Blend with fork until crumbly. Set aside.
- 3. In a small saucepan, heat half the blueberries and 1 tsp of sugar over medium heat. Occasionally mash the berries. Heat until berries turn into a slightly thick syrup. Remove from heat and set aside.
- 4. In a small bowl, sift flour with baking powder and salt. In a medium bowl, mix together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well.
- 5. Pour 1/2 the batter into a greased and floured pan. Sprinkle with remaining blueberries and half the streusel topping.
- 6. Then top with remaining batter. Using a spoon, drizzle the blueberry syrup over the top, and gently swirl with a toothpick to slightly mix in. Top with remaining streusel.
- 7. Bake at 375° for 35 to 45 minutes, or until cake tests done. Partially cool in pan on wire rack.
- 8. Cut coffee cake and serve.
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