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Tons of Blueberries Coffee Cake




Source of Recipe


Meryl at Mimi's


List of Ingredients




TONS OF BLUEBERRY COFFEE CAKE

(I added 1 tsp lemon zest and 1 tsp vanilla extract to the batter, plus I increased the cinnamon and decreased the brown sugar in the topping).

INGREDIENTS:

1/4 cup butter (I used unsalted)
3/4 cup sugar
1 egg
1/2 cup milk, plus 2 tablespoons milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries (I used frozen, unthawed)

Topping:
1/2 cup brown sugar (I used 7 Tbsp dark brown sugar)
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon (I used 1 Tbsp)
1/2 cup chopped pecans (I omitted this)
3 tablespoons butter (I used cold, unsalted, cut into small pieces)



Recipe





Preheat oven to 375. Grease 9 inch springform pan.

Sift together flour, baking powder and salt, set aside.

In a large bowl (of electric mixer), cream together the butter and sugar until light and fluffy.
Beat in egg.
Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Stir in blueberries.
Pour batter into prepared pan.

In a small bowl, combine (first three) topping ingredients.
Cut in butter until crumbly — then add nuts. Sprinkle over batter.

Bake for 45 minutes (I baked about 50 – 55 minutes), or until toothpick inserted into the center comes out clean.

Allow to cool. (I set the cake on a wire rack for 10 minutes, released the pan sides, then cooled completely on the rack).

From the poster: “I like to remove cake to cake plate and dust with powdered sugar.” (I omitted this).

12 servings (I made 10 servings)

Edited from Recipezaar
http://www.recipezaar.com/117026