Our Crazy Life

Raising three kids just one day at a time

Blueberry Coffee Cake May 11, 2009


Streusel Topping
1 cup packed brown sugar
2/3 cup all purpose flour
1 tsp ground cinnamon
1/2 cup butter

Cake Batter
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup butter
1 cup white sugar
1 egg
1 tsp vanilla extract
1/2 cup milk
1 cup fresh blueberries
1/4 cup confectioners sugar for dusting

1. Preheat oven to 350°F and coat a Bundt pan well with cooking spray.

Make the steusel topping:
1. Mix 1 cup brown sugar, 2/3 cup flour and cinnamon in a medium bowl.
2. Cut in 1/2 cup butter; topping will be crumbly.  Set aside.

Make the cake batter:
1. Beat 1/2 cup butter in a large bowl until creamy.  Add 1 cup white sugar and beat until fluffy.
2. Beat in egg and vanilla.
3. Wisk together 2 cups flour, baking powder and salt.  Add alternately with the milk to the creamed mixture, beating well after each addition.
4. Spread half the batter in the prepared pan.  Cover with berries and add remaining batter by tablespoons.  Cover with streusel topping.
5. Bake in preheated oven for 55-60 minutes until deep golden brown.
6. Remove pan to wire rack to cool.  Invert onto a plate and after cake has cooled, dust with confectioners sugar.


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