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Blueberry Coffeecake

Breakfast? Dessert? Snack? Yes! Crunchy sugar coating tops this cake filled with summer blueberries
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Prep Time 1 hour
Course Breakfast, Dessert
Servings 8

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.