Blueberry Crumb Coffee Cake

Lori Newton

By
@LoriInLakewood

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Comments:

Serves:

9 squares

Cook:

55 Min

Ingredients

CRUMBLE TOPPING

1/2 c
brown sugar
1/2 c
flour
1/2 c
butter
1/2 tsp
cinnamon
1/2 tsp
nutmeg
1/4 c
chopped nuts (optional)

CAKE

2 c
flour
2 tsp
baking powder
1/4 tsp
salt
1/2 tsp
cinnamon
3/4 c
sugar
1/4 c
butter, softened
1 large
egg
1 tsp
vanilla extract
1/2 c
buttermilk
3 c
fresh blueberries (or frozen, but do not thaw!)

Directions Step-By-Step

1
Preheat the oven to 375 degrees. Grease a 9″ square pan and set aside. In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside.
2
In another medium bowl, stir together the flour, baking powder, salt and cinnamon.
3
In a large bowl, cream together the remaining butter and sugar. Blend in the egg and vanilla until smooth. Blend in the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour).

Fold in the blueberries. (The dough is quite stiff, so be patient as you’re folding in the berries! Don’t mush them up!)
4
Spread the batter into the prepared pan and sprinkle with the crumble topping.

Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool, and cut into 9 large squares.

About this Recipe

Course/Dish: Breakfast Casseroles, Cakes
Hashtags: #blueberry, #crumb