Thursday, November 8, 2012

Blueberry Crumb Coffee Cake

I love sweet things. I mean really love sweet things. Candy, cakes, smoothies, ice cream, chocolate, etc. There are only a handful of people I know who don't care for sugary goodness. I am not one of them, With that being said....when my husband asked me to make him a blueberry crumb coffee cake one day, I was more than happy to oblige. I am a baker. Okay, not by profession but I do love to bake. I can't cook to save my life. Or my husband's life, or even my kids' for that matter. But baking is something I can do fairly well, without killing everyone who consumes my finished product. I had never baked a crumb cake before this. In fact, I had never even baked with blueberries before this. Well, it turned out scrumptious! It looked pretty, too! I will share with you the recipe that I used. I don't think I will use another recipe, or even try one out. This one was perfect! 

Blueberry Crumb Coffee Cake


1/2 stick Butter

1 Tablespoon (additional) Butter

3/4 cups Sugar

1  Egg

1/2 teaspoon Vanilla Extract

2 cups All-purpose Flour

2-1/4 teaspoons Baking Powder

1/2 teaspoon Salt

3/4 cups Whole Milk

2 cups Fresh Blueberries


3/4 sticks Butter

1/2 cup Sugar

1/2 teaspoon Cinnamon

1/2 cup Flour

1/4 teaspoon Salt

Preheat oven to 350 degrees. Grease a 9 x 13 inch pan.
Combine flour, baking powder, and a salt. Stir and set aside.
Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.
Pour in batter.
In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.
Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle topping with granulated sugar.

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