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Blueberry Streusel Coffee Cake |
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| Coffee Cake | |||
| - Butter (room temp) |
5
|
tbl | |
| - Sugar |
3/4
|
cup | |
| - Egg |
1
|
each | |
| - Vanilla extract |
1/2
|
tsp | |
| - Flour |
2
|
cup | |
| - Salt |
1/2
|
tsp | |
| - Baking Powder |
2
|
tsp | |
| - Milk |
1/2
|
cup | |
| - Blueberries (frozen) |
1
|
cup | |
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Cream butter, slowly add in sugar, add egg and beat until smooth, add vanilla to finish. Sift flour, salt and baking powder together. Add sifted mix and milk to mixture by alternating 3 parts flour with 3 parts milk. Mix until smooth. Pour into greased 9” x 9” baking pan, fold in blueberries and spread evenly. Let stand for 15 min. before baking. Sprinkle topping over batter evenly (see topping recipe). Bake at 375º 45-55 min. until pick inserted in center comes out clean. Make with love! Hint:
if batter is too thick to easily fold in blueberries, experiment
with adding more milk to recipe. |
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| Cake Topping | |||
| - Brown Sugar |
1/2
|
cup | |
| - Flour |
2
|
tbl | |
| - Cinnamon |
2
|
tsp | |
| - Chopped Walnuts |
1/2
|
cup | |
| - Butter |
3
|
tbl | |
| Mix all dry ingredients together well. Add butter and mix to even consistency. If mixture appears to be too moist, add slightly more flour. | |||
