Friday, June 28, 2013

Blueberry Coffee Cake

Blueberries dusted in flour… this is a great technique to use to help your blueberries stay suspended in your baked goods. 

The blueberries are folded into a coffee cake batter and topped with a cinnamon pecan streusal…

and baked for about an hour until golden brown and delicious…

I made this coffee cake this morning and it filled the house with the wonderful smells of cinnamon, pecans, and cakey-goodness (is there such a thing as “cakey-goodness?”  I think so…).  At least it sure smelled like it.

 Blueberry Coffee Cake

  • 1 cup packed brown sugar
  • 2/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter
  • 1/2 cup chopped pecans
For the cake:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 3/4cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 -2 cups fresh blueberries
Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray. Make the streusel topping: Mix streusel ingredients in bowl, cutting butter into dry ingredients (will be crumbly). Set aside. For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup 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 sprinkle with some of the streusel.  Stir around a little bit.  Add the remaining batter by tablespoons. Cover with streusel topping, and stir around a bit again. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled.

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