GRANDMA'S BLUEBERRY STREUSEL COFFEECAKE
My grandma cut out this recipe from the Daily Herald newspaper many years ago. I think it may be the best coffeecake I've ever had.
Provided by KissKiss
Categories Breads
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 385 degrees. Grease a 9- or 10-inch pie plate.
- For the streusel topping, use a fork and a small bowl to blend the sugar, flour, salt, cinnamon and butter until crumbly. Set aside.
- For the cake, sift together flour, baking powder and salt into a medium bowl.
- In a large bowl, cream the butter and sugar. Add the egg, milk and vanilla and beat until smooth. Mix in the dry ingredients, then fold in the blueberries.
- Spread cake mixture into prepared pie dish and sprinkle with streusel topping. Bake 50-60 minutes or until golden. Allow to cool for 20 minutes before slicing. Serve warm, if possible.
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