blueberry crunch coffee cake

Name: Blueberry Crunch Coffee Cake
Cuisine: American
Ingredients: 1/4 cup(s) butter; 1/2 cup(s) sugar; 1 - egg; 1 cup(s) flour; 1 teaspoon(s) baking powder, double-acting; 1/4 teaspoon(s) salt; 1/3 cup(s) milk; 1/2 teaspoon(s) vanilla extract; 2 cup(s) blueberries, fresh or frozen; ## TOPPING INGREDIENTS; 1/4 cup(s) butter; 1/2 cup(s) sugar; 1/3 cup(s) flour; 1/2 teaspoon(s) cinnamon, ground

(2 RATINGS)

469 Pinches 2 Photos

Grace Stewart

Collegeville, PA

Updated on Jan 26, 2011

I adopted this recipe from this site. Although it's more like a Cobbler than a Coffee Cake, it's still very good! Only had a bag of frozen Mixed Berries, so I used that in place of the Blueberries called for.

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Ingredients

1/4 cup butter
1/2 cup sugar
1 - egg
1 cup flour
1 teaspoon baking powder, double-acting
1/4 teaspoon salt
1/3 cup milk
1/2 teaspoon vanilla extract
2 cups blueberries, fresh or frozen
TOPPING INGREDIENTS
1/4 cup butter
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon, ground

How To Make blueberry crunch coffee cake

Step 1

Cream butter, sugar and egg; add dry ingredients alternately with milk and vanilla.

Step 2

Spread batter in a greased 9 x 9 square baking pan and top with berries.
Step 3

Combine the topping ingredients using a fork or pastry blender.
Step 4

Sprinkle mixture over berries.
Step 5

Bake at 350 degrees for 25 - 30 minutes or until it tests done.
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