Blueberry Coffee Cake w/ Streusel Topping

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By Ginger Martin
from Stark City, MO

This recipe is great eaten warm or it can be frozen.

serves 12
prep time 25 Min
cook time 40 Min
method Bake

Ingredients

  • STREUSEL TOPPING
  • 1/2 c
    all purpose flour
  • 4 Tbsp
    butter, cold
  • 1/8 tsp
    salt
  • 7 Tbsp
    brown sugar, firmly packed
  • 1 tsp
    cinnamon
  • CAKE
  • 1 stick
    butter, softened
  • 3/4 c
    sugar
  • 2 c
    all purpose flour
  • 2 tsp
    baking powder
  • 1/4 tsp
    salt
  • 2
    eggs, large
  • 2 tsp
    vanilla
  • 1 tsp
    lemon zest, grated
  • 1/2 c
    milk
  • 2 c
    blueberries, frozen
  • 9 x9
    baking pan
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How To Make

  • 1
    Prepare Streusel Topping. Combine sugar, flour, salt and cinnamon.
  • 2
    Cut cold butter into slices. With your fingers mash the butter into the flour/sugar mixture until crumbly. Place aside in fridge until ready to use.
  • 3
    For the cake, beat sugar and butter until creamy. Add eggs, lemon zest and vanilla. Blend well.
  • 4
    Blend in milk slowly. Mix until well combined.
  • 5
    Add dry ingredients, combining on low. Mix until well combined.
  • 6
    Fold in fresh/frozen blueberries
  • 7
    Pour into greased baking dish. Add topping.
  • 8
    Topping. At 375 degrees F. for 40 mins or until toothpick comes out clean
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