Blueberry Coffee Cake

Friday, January 17, 2014

Mmmm...who doesn't love coming home to some home baked goodies on the counter and that fresh smell of coffee cake in the air? Although it isn't blueberry season, nor is it even spring for that matter, I thought some warm happy thoughts would make the warm weather come faster (right??).

Anyways, I had some frozen blueberries left in my fridge and decided I will use them all up for this perfect recipe! I had a bit more blueberries than what the recipe called for, and they still turned out perfect! A perfect companion to any green tea in the morning! Enjoy!

Moist Blueberry Coffee Cake
Prep time: 10 min        Cook Time: 35-40 min           Yield: 16 squares


-1 3/4 cups All Purpose Flour
-1 tbsp baking powder
-1/2 tsp salt
-3/4 cup sugar
-1/4 cup butter, softened
-1 egg
-1 tsp. vanilla extract
-3/4 cup milk
-1 1/2 cups fresh or frozen blueberries, thawed and drained

Streusel Topping:
-1/2 cup All Purpose Flour
-1/2 cup Quick Cook Oats
-1/4 cup packed brown sugar
-1/4 cup butter, softened
-Icing sugar, for dusting (optional)

1. Preheat oven to 375ºF. Grease a 9” cake pan or line with parchment paper.
2. For the cake: In a medium bowl, combine flour, baking powder and salt. Stir to combine well. In a separate bowl, cream together sugar, butter, egg and vanilla. Slowly add milk while stirring to combine. Begin adding your flour mixture to sugar mixture, stirring as you combine. Stir until all ingredients are moistened and combined.
3. Spread half of the batter in prepared pan. Spoon in blueberries over batter. Spread the remaining batter over the blueberries.
4. For the topping: In a small bowl, combine all ingredients and stir to incorporate. Sprinkle topping evenly over batter.
5. Bake in the oven for 35-40 minutes or until toothpick inserted comes out clean. Allow to cool for 5 minutes. Cut into squares, dust with icing sugar (optional) and serve warm!

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