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BLUEBERRY-CRUNCH COFFEE CAKE




Source of Recipe


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List of Ingredients







PRALINE CRUNCH:
1/2 cup packed light brown sugar
1/3 cup unsifted all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup unsalted butter, butter
1/3 cup finely chopped pecans

CAKE:
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
2 cups unsifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk mixed with 2 teaspoons vanilla
1 1/2 cups frozen blueberries
Powdered sugar, for dusting

Grease and flour a 9-inch springform pan. Tap out excess flour.

For Praline Crunch: In a small bowl, combine brown sugar, flour and cinnamon. Add butter; using a rubber spatula or your fingers, mash in butter until well blended. With fork, stir in pecans.

For Cake: In a large bowl, with electric mixer on high speed, beat together butter and granulated sugar until creamy, about 2 minutes. Beat in eggs, one at a time, until blended. Continue to beat 2 to 3 minutes, until light and fluffy. In a small bowl, mix flour, baking powder and salt. With mixer on low speed, alternately beat flour mixture (in fourths) and milk mixture (in thirds) into butter mixture until well blended. Spread 2/3 of batter in prepared pan; crumble 1/3 cup Praline Crunch evenly over batter. Scatter frozen blueberries evenly over top. Carefully spread remaining batter over berries (batter will just barely cover). Crumble remaining Praline Crunch over top.

Bake in a preheated 350-degree oven 65 to 70 minutes, until a wooden pick inserted in center comes out clean. Cool cake completely in pan on wire rack. Remove sides of pan; place cake on platter. Dust top with powdered sugar. Cut into slices to serve. Makes 12 servings.


Recipe