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Wild Blueberry Coffee Cake

A very tasty dessert but watch out for the calorie count.

Ingredients

  • 1 cup packed brown sugar
  • 2/3 cup all purpose flour
  • 1 tsp ground cinnamon
  • 1/2 cup butter
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1 cup white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1 cup fresh blueberries
  • 1/4 cup confectioners’ sugar for dusting

Instructions

  • Heat oven to 350 degrees F (175 C). Coat a Bundt pan well with cooking spray.
  • Make the streusel topping: mix 1 cup brown sugar, 2/3 cup flour and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.
  • For the cake: beat half a cup butter or margarine in a large bowl until creamy; add 1 cup of white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
  • Spread half the batter in the prepared pan. Cover with berries and add remaining batter by tablespoons. Cover with streusel topping. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until a deep golden brown. Remove pan to wire rack and cool. Invert into a plate after the cake has cooled, and dust with confectioners’ sugar.