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    Blueberry Crunch Coffee Cake


    Source of Recipe


    posted by Lori A at Chyrel's

    Recipe Introduction


    I've made this coffee cake 2 times now and it's really good! The first time, I used frozen blueberries and followed the recipe exactly. I had to bake longer because of the frozen berries and also there was a pool of butter on top of the cake. I'm not sure why there was a pool of butter because I have several other recipes that use these exact measurements for the streusel (so it must be common). Anyway, the second time, I used fresh blueberries and cut the butter back to 2 T. in the topping. And I was in a rush, so I just melted the butter for the topping instead of cutting it in. I liked using the fresh blueberries better but I don't think it browned quite as well on top w/less butter. It's wonderful either way though! Also, I like brown sugar in a streusel topping, but I really liked the white sugar in this one for some reason. And I think this could easily be baked in an 8x8 pan if you don't have a 9 inch pan, since there isn't a lot of batter.

    List of Ingredients




    1/4 cup butter, softened
    1/2 cup sugar
    1 egg
    1 cup flour
    1 teaspoon baking powder
    1/4 teaspoon salt
    1/3 cup milk
    1/2 teaspoon vanilla extract
    2 cups blueberries -- fresh or frozen
    TOPPING:
    1/4 cup butter (can be cut in half)
    1/2 cup sugar
    1/3 cup flour
    1/2 teaspoon cinnamon

    Recipe



    Make cake batter by creaming butter, sugar, and egg; add dry ingredients alternately with milk and vanilla.

    Spread batter in a greased 9 x 9 square baking pan and top with berries.

    Combine the topping ingredients using a fork or pastry blender. Sprinkle mixture over berries.

    Bake at 350 degrees, 25 - 30 minutes or until it tests done. (I have to bake a little longer--about 33 minutes?)

 

 

 


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