Blueberry Coffee Cake
Coffee cake is a lovely treat for dessert and breakfast alike- with flavor so light and beautiful that it isn't overbearing, yet is so rich and tasteful that it returns as a classic and a favorite to tables all around the world. This one however, comes with a fruity twist.
Prep 20 m - Cook 1 h - Ready In 1 h 20 m
What you will need:
1 cup brown sugar, packed
2/3 cup all-purpose flour
1 tsp ground cinnamon
1/2 cup butter
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup butter
1 cup white sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
1/2 cup milk
1 cup fresh blueberries
1/4 cup confectioners' sugar for dusting
Heat oven to 350 degrees F (175 degrees C). Coat a bundt pan well with cooking spray.
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.
Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg, almond, 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.
If you enjoyed this recipe, please let me how yours turn out by leaving your tips and tricks in the comment section below. Have a good day!