Sunday, March 25, 2012

Blueberry Coffee Cake

I found this recipe on one of my favorite websites, Being a blueberry fanatic and a coffee cake aficionado, it seemed the perfect recipe to post on a lazy Sunday morning.
Blueberry Coffee Cake

·         ¼ c brown sugar
·         ¼ c white sugar
·         ¼ c flour
·         2 Tbsp butter, room temperature
·         1 tsp cinnamon

·         1 ½ c all-purpose flour, sifted
·         2½ tsp baking powder
·         ½ tsp salt
·         1 egg, beaten
·         ¾ c white sugar
·         1/3 c butter, melted
·         ½ c either milk, buttermilk or soy milk
·         1 tsp vanilla extract
·         1 ½ c blueberries, frozen

1.     Preheat oven to 375 degrees.  Grease and flour a loaf or cake pan.
2.     For topping: In small mixing bowl, combine streusel ingredients. Blend with fork until crumbly. Set aside.
3.     In a small saucepan, heat half the blueberries and 1 tsp of sugar over medium heat, while occasionally mashing the berries. Heat until berries turn into a slightly thick syrup. Remove from heat and set aside.
4.     In a small bowl, sift flour with baking powder and salt. In a medium bowl, mix together beaten egg and ¾ c sugar and 1/3 c melted butter. Add milk and vanilla. Stir in flour mixture and mix well.
5.     Pour ½ the batter into a greased and floured pan. Sprinkle with remaining blueberries and half the streusel topping. Top with remaining batter. Using a spoon, drizzle the blueberry syrup over the top, and gently swirl with a toothpick or knife to slightly mix it in. Top with remaining streusel.
Bake at 375 degrees for 35 to 45 minutes, or until cake tests done. Partially cool in the pan on a wire rack. Cut and serve.

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