Blueberry Coffee Cake
August 04, 2017
- Serving Size: 1 (88.7 g)
- Calories 237.2
- Total Fat - 10.3 g
- Saturated Fat - 6.2 g
- Cholesterol - 46.1 mg
- Sodium - 85.1 mg
- Total Carbohydrate - 34.3 g
- Dietary Fiber - 1.2 g
- Sugars - 20 g
- Protein - 3 g
- Calcium - 54.8 mg
- Iron - 0.5 mg
- Vitamin C - 2.9 mg
- Thiamin - 0 mg
Preheat oven to 350 degrees F
Butter an 8 inch spring form pan and line the bottom of the pan with parchment paper. Set aside.
In a large bowl, mix together the flour, sugar, and ground cinnamon.
Cut in the butter with a pastry blender or fork until it resembles coarse crumbs.
Set aside while you make the cake batter.
In a separate bowl whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter. Add the sugar and beat until light and fluffy
Add the egg and vanilla and beat until incorporated. Add the flour mixture, alternately with the milk, and beat only until combined.
Spread the batter into the bottom of the prepared pan, smoothing the top.
Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel topping.
Bake for about 45 - 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool slightly.
Serve warm or at room temperature.
Tips & Variations
No special items needed.