Moist Blueberry Coffee Cake
Ingredients
Cake:
½ cup (1 stick) butter, softened
¾ cup sugar
½ cup milk
1 egg
2 cups all-purpose flour (a great place to sneak in a little whole wheat flour, I used 1/2 cup)
2 teaspoons baking powder
½ teaspoon salt
2 cups blueberries (use more if large blueberries), fresh or frozen
Topping:
2/3 cup firmly packed brown sugar
½ cup all-purpose flour
1 teaspoon cinnamon
6 Tablespoons butter, cubed
½ cup chopped walnuts
optional: 1/4 cup crumbled almond paste
Preparation
1
Heat oven to 375°F.
2
Butter a 9-inch square pan.
3
For the cake:
4
In a large bowl, beat softened butter and sugar until blended.
5
Add milk and egg.
6
In another bowl, combine flour, baking powder and salt.
7
Add to butter mixture and mix just until combined. The batter will be very thick.
8
Carefully fold in blueberries.
9
Scoop the mixture into buttered pan and gently press it out evenly.
10
For the crumble topping:
11
Combine all topping ingredients in food processor or use a fork/fingers to combine until crumbles (large and small) form.
12
Sprinkle evenly over batter.
13
Bake at 375°F for 45 to 50 minutes or until toothpick inserted in center comes out clean.
14
Cool 20 to 30 minutes before serving.
.
About
I've made this coffee cake going on 10 years now. It delicious and I wouldn't change a thing.
Yield:
9 servings
Added:
Thursday, November 12, 2015 - 1:29pm
