Blueberry Crumb Coffee Cake
INGREDIENTS:
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
CRUMB TOPPING:
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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