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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