Blueberry Streusel Coffee CakeThis is an easy blueberry streusel coffee cake. It can be baked in a square or round layer-cake pan.Topping: 1/2 cup brown sugar 1/4 cup sifted all-purpose flour 1/4 cup butter, room temperature 1 teaspoon cinnamon Cake: 1 1/2 cups sifted all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 egg, beaten 3/4 cup sugar 1/3 cup melted butter 1/2 cup milk 1 teaspoon vanilla extract 1 cup blueberries fresh or frozen Directions: Topping - In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside. Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl. In a medium bowl, beat 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. Pour 1/2 the batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle with blueberries and top with remaining batter. Sprinkle topping crumb mixture evenly over batter. Bake at 375° for 25 to 30 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut coffee cake into squares while still warm. 
|
