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Blueberry Coffee Cake Recipe | |
Cakes | |
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Ingredients:
2 cups All-purpose Flour 1 cup Granulated Sugar 2 tsp. Baking Powder 1/2 tsp. Salt 1/2 cup Milk 1 stick Butter or Margarine, melted 2 large Eggs 1 tsp. Vanilla Extract 2 cups fresh Blueberries Topping Ingredients: 1/2 cup All-purpose Flour 1/2 cup Granulated Sugar 4 Tbs. Butter, softened 1 tsp. Cinnamon
Directions:
Pre-heat oven to 350-F degrees. Spray an angel food cake pan with non-stick cooking oil and give it a light dusting of flour. In a medium mixing bowl, sift together the flour, sugar, baking powder, and salt. In a large bowl, beat together milk, margarine, eggs, and vanilla. Beat in the flour mixture a little at a time. Gently fold blueberries into the batter and pour into the prepared pan. To prepare the coffee cake topping, combine the flour, sugar, butter, and cinnamon in a small bowl until a crumbly mixture is formed. Sprinkle the topping on the cake batter. Bake for 45 minutes, or until lightly browned and a cake tester inserted into center comes out clean. Remove from the oven and let cool for about 5 minutes before inverting and placing on a wire rack to finish cooling. Serves 10 to 12 | |