Blueberry Coffeecake
Breakfast? Dessert? Snack? Yes! Crunchy sugar coating tops this cake filled with summer blueberries
Equipment
- 1 9-inch springform pan
Ingredients
Cake
- 2 cups flour, plus 1 tbsp
- 2 tsp baking powder
- 1/2 tsp salt
- 6 tbsps butter, at room temperature
- 3/4 cup sugar
- 1 large egg
- 1/2 cup milk
- 1/2 tsp vanilla
- 1 pint fresh blueberries
Topping
- 4 tbsp butter, at room temperature
- 1/3 cup sugar
- 4 tbsp flour
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 375 degrees. Butter sides and bottom of a 9-inch spring form pan.
- In a small bowl, toss berries with one tablespoon flour. Set aside.
- In a medium bowl, whisk 2 cups flour, baking powder and salt. Set aside.
- In a mixing bowl, beat the butter and sugar until fluffy. Beat in egg.
- Add the flour mixture alternately with milk and vanilla.
- Fold berries into batter and spread batter into prepared pan.
- In a medium bowl, crumble topping ingredients together with hand to make crumbs. Sprinkle crumbs over batter.
- Bake cake for 35-40 minutes, testing with a toothpick.
- Allow to cool in pan for 15 minutes before loosening from pan
Notes
- I freeze this coffee cake with great results. Once completely cool, wrap in a layer of plastic wrap and a layer of foil. To serve for breakfast, remove cake from freezer, place on counter and allow to come to room temperature overnight.