Blueberry Streusel Coffee Cake
- 1/2 cup butter or margarine, softened
- 1 3/4 cups sugar
- 2 eggs
- 2 tsps vanilla extract
- 3 1/2 cups all purpose flour
- 2 Tbsps baking powder
- 1 tsp salt
- 1 1/2 cups milk
- 3 cups fresh or frozen blueberries
- STREUSEL TOPPING:
- 3/4 cup sugar
- 1/2 tsp ground cinnamon
- 1/3 cup cold butter or margarine
In a mixing bowl, cream butter and sugar. Beat eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. Pour into a greased 13in. X 9in. X 2in. baking pan.
For topping, combine sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375 degrees F for 35-40 minutes or until a toothpick comes out clean. Cool in pan on a wire rack.
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