Blueberry Coffee Cake

A delicious coffee cake made with fresh blueberries and a crumb topping. Perfect for a quick breakfast snack with coffee.

Yield

8 servings

Streusel Topping Ingredients

1 cup brown sugar, packed
2/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup butter or margarine, cold

Cake Ingredients

1/2 cup butter or margarine, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 cup fresh blueberries
1/4 cup confectioners’ (powdered) sugar for dusting

Directions

Preheat oven to 350°F (177°C). Grease a fluted tube pan using Pan Release or cooking spray.

Make the streusel topping: In a medium bowl, mix brown sugar, flour, and cinnamon. Cut in butter; topping mixture will be crumbly. Set aside.

For the cake: In a large bowl, beat butter until creamy; add sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition. Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.

Bake for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Transfer to a plate after cake has cooled, and dust with powdered sugar.