BLUEBERRY COFFEE CAKE WITH STREUSSEL TOPPING

Blueberry Coffee Cake with Streussel Topping image

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.

Provided by Taste of Home

Time 50m

Yield 12-16 servings.

Number Of Ingredients 13

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

Steps:

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 : Calories 344 calories, Fat 11g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 414mg sodium, Carbohydrate 57g carbohydrate (35g sugars, Fiber 1g fiber), Protein 5g protein.