8 slices in a loaf pan
Darci's StoryAfter trying several different combinations, I have finally created the best blueberry coffee cake recipe ever. This cake is so moist, with tidbits of sweet crunch from the streusel, and a layer of gooey blueberry goodness. You can bake this recipe in a cake pan, a loaf pan, or in a muffin pan (cooking time will vary).
TIPS: I use a loaf pan. Fresh blueberries can be used as well. It will seem like the batter is not enough, but it will bake perfectly. Also, if the batter is a little thick, just add a little more milk. I am sure this recipe will also work with other flavor berries.
butter, room temperature
1 1/2 c
all-purpopse flour, sifted
2 1/2 tsp
milk, or buttermilk, or soy milk
1 1/2 c
1Grease and flour a loaf or cake pan. Preheat oven to 375 degrees.
2For the topping - In small mixing bowl, combine streusel ingredients. Blend with fork until crumbly. Set aside
3In a small sauce pan, heat half the blueberries and 1 tsp of sugar over medium heat, while occasionally mashing the berries. Heat until berries turn into slightly thick syrup. Remove from heat and set aside.
4In a small bowl, sift flour with baking powder and salt into a bowl. In a medium bowl, mix 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.
5Pour 1/2 the batter into a greased and floured pan. Sprinkle with remaining blueberries and half the streusel topping, then top with remaining batter. Using a spoon, drizzle the blueberry syrup over the top, and gently swirl with a toothpick to slightly mix in. Top with remaining streusel.
6Bake at 375° for 35 to 45 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut coffee cake and serve.