Blueberry Coffee Cake I

SUBMITTED BY: Debbie Rowe PHOTO BY: KYLEM

"This cake is super for a quick breakfast snack with coffee."

PREP TIME	20 Min
COOK TIME	1 Hr
READY IN	1 Hr 20 Min

SERVINGS & SCALING

Original recipe yield: 1 Bundt cake

USMETRIC

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INGREDIENTS

1 cup packed brown sugar
2/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup butter
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk
1 cup fresh blueberries
1/4 cup confectioners' sugar for dusting

READ REVIEWS (257)

DIRECTIONS

Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.
For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners' sugar.

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REVIEWS

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Reviewed on Sep. 13, 2003 by ZACHS_MOM

This cake was a big hit with my picky husband and 9 year old son!! I've also brought it to work and to church, and people always ask for the recipe. I followed previous suggestions: increased milk to 3/4 cup, used a 9" springform pan, and put half of the topping on top of the fruit layer. Instead of fresh berries, I used a 15 oz. can of Oregon blueberries (drained) which works really well. Alternately, a can of drained peaches tossed with 1/2 tsp. cinnamon and some sugar also tastes great. I find that the cake tastes best when warm, so zapping it in the microwave the next day for a few seconds does the trick :-)

18 users found this review helpful

Reviewed on Aug. 21, 2006 by Sharlene

This was good, but I made the following modifications: (1) I halved the streusel topping (and there was still some left over), (2) I used 3/4 cup milk because I thought the batter looked too dry - depends on how you like your coffee cake I suppose, (3) I used 1 1/2 cups blueberries and folded them into the batter before spreading into baking dish, (4) I spread half the batter in the dish and then sprinkled some streusel topping in the middle, then put the remaining batter on top and covered in streusel, (5) I used a 9x13 glass baking dish, baked it at 325 for about 25 mins (until golden brown)

14 users found this review helpful

Reviewed on Jun. 28, 2003 by KFUERST

I followed others' suggestions and used 3/4 c. buttermilk instead of 1/2 c. milk and increased the blueberries to 1 1/2 cups. I also sprinkled some of the streusel over the blueberry layer and made it in a springform pan. It was delicious! I took it to a garden club event. Everyone gave it rave reviews, and a customer offered to buy half of it from me.

12 users found this review helpful

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