Blueberry Coffee Cake II

Blueberry Coffee Cake II

94
ZIPITY 1

"I've been making this blueberry cake for years. It works well as either a coffee cake or made into muffins."

Ingredients

1 h 10 m {{adjustedServings}} servings 262 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch pan. Sift together the flour, baking powder and salt. Set aside.
  2. In a large bowl, whisk together the oil, sugar and egg. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in the blueberries. Pour batter into prepared pan. Cover with streusel topping.
  3. For the topping: In a bowl, combine 1/3 cup flour, cinnamon and 1/2 cup sugar. Cut in the butter until mixture resembles coarse crumbs.
  4. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

94
  1. 106 Ratings

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This was very good and very easy. I used frozen blueberries, which turned out great and actually made the mixing easier since the batter is so sticky.

The entire family liked this recipe and its easy to make. I suggest you double it though if you want some for yourself!

Wow---this now takes the trophy over my grandmother's famous blueberry coffeecake. Very easy!! The key to the light moist texture, I think, is alternating mixing in the dry to the moist batter. ...