Description
This old fashioned blueberry coffee cake is topped with a crunchy cinnamon streusel that makes it a family favorite generation after generation.
Ingredients
Units
Scale
For the cake:
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup milk
- 1 pint fresh blueberries (may substitute with 2 cups frozen blueberries but I prefer fresh)
For the Crumble Topping:
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/3 cup flour
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees. Grease and flour an 8 by 8 inch baking pan. (I use this spray.)
- In a mixer or large bowl combine 1/2 cup butter, 3/4 cup granulated sugar and cream together on medium speed until uniform.
- Add egg and vanilla and mix well. In a separate bowl combine flour, salt, and baking powder.
- Add half the dry mixture into the wet and stir well.
- Add the milk and then add the remaining flour mixture.
- Mix until just combined, do not overmix.
- Fold in blueberries and pour batter in prepared pan.
- For the topping combine butter, sugar, flour and cinnamon in a medium bowl and mix together thoroughly using hands or a pastry cutter.
- Sprinkle crumble topping over the cake batter to cover.
- Bake for 45 minutes or until toothpick inserted in the center comes out clean. Serve warm or cooled.
Notes
- Best made the day of serving
- Can be made with frozen blueberries(do not thaw first), although fresh is preferred
- Store leftovers in an airtight container at room temperature up to three days
- Freeze up to 3 months by wrapping tightly in foil or plastic wrap and storing in a heavy duty freezer bag
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 254
- Sugar: 23.9 g
- Sodium: 207.8 mg
- Fat: 8.5 g
- Carbohydrates: 42.9 g
- Protein: 4.3 g
- Cholesterol: 15.7 mg