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blueberry coffee cake w/ streusel topping

SewSewUnique avatar
Recipe by
Ginger Martin
@SewSewUnique
Stark City, MO

This recipe is great eaten warm or it can be frozen.

yield 12 serving(s)
prep time 25 Min
cook time 40 Min
method Bake

Ingredients For blueberry coffee cake w/ streusel topping

  • STREUSEL TOPPING
  • 1/2 c
    all purpose flour
  • 4 Tbsp
    butter, cold
  • 1/8 tsp
    salt
  • 7 Tbsp
    brown sugar, firmly packed
  • 1 tsp
    cinnamon
  • CAKE
  • 1 stick
    butter, softened
  • 3/4 c
    sugar
  • 2 c
    all purpose flour
  • 2 tsp
    baking powder
  • 1/4 tsp
    salt
  • 2
    eggs, large
  • 2 tsp
    vanilla
  • 1 tsp
    lemon zest, grated
  • 1/2 c
    milk
  • 2 c
    blueberries, frozen
  • 9 x9
    baking pan

How To Make blueberry coffee cake w/ streusel topping

  • 1
    Prepare Streusel Topping. Combine sugar, flour, salt and cinnamon.
  • 2
    Cut cold butter into slices. With your fingers mash the butter into the flour/sugar mixture until crumbly. Place aside in fridge until ready to use.
  • 3
    For the cake, beat sugar and butter until creamy. Add eggs, lemon zest and vanilla. Blend well.
  • 4
    Blend in milk slowly. Mix until well combined.
  • 5
    Add dry ingredients, combining on low. Mix until well combined.
  • 6
    Fold in fresh/frozen blueberries
  • 7
    Pour into greased baking dish. Add topping.
  • 8
    Topping. At 375 degrees F. for 40 mins or until toothpick comes out clean
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